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Thai Beef Salad

Thai Beef Salad

Ingredients

300g rump steak

2 tsp groundnut oil

Juice of 1 lime

1 red chilli, deseeded and sliced

1 tbsp brown soft sugar

85g babyleaf salad

140g beansprouts

140g red grapes, halved

Steamed rice, to serve

Method

Rub the steak with 1tsp oil and season well.  Fry in a smoking hot pan for 2-3 minutes each side, or longer according to preference.  Transfer to a plate, cover loosely with foil and rest for 5 minutes.

Make the dressing by mixing together the lime juice, chilli, sugar and remaining oil in a bowl.  Set aside until the sugar dissolves.  Divide the salad leaves, beansprouts and grapes between 2 serving bowls.  Thinly slice the steak and add the juices to the dressing.

Drizzle the dressing over the salad, toss in the steak and serve immediately with some steamed rice.

Source: BBC Good Food Magazine, June 2010 edition


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Beef Rump Steak

A juicy, succulent boneless steak, cut from the rump. Grill, fry, stir-fry or roast it.

Each pack contains two steaks (approx 500g)

£12.99
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