Thai beef & broccoli salad

Recipe by: Janet Mitchell

| Photo by: ReadersDigest

EASY

Ready in 35 mins

Reviews (0) | Tweaks (0)

Added to favourites by 15 cooks

Prep: 25 mins Cook: 10 mins

Serves: 4

One cup of cooked broccoli has more vitamin C than a fresh orange. Vitamin C enhances iron absorption, making lightly cooked broccoli an ideal companion for iron-rich poultry, seafood or meat.

Recipe provided by:

Readers Digest | Eat Well, Stay Well

Ingredients

500g rump steak

1/2 cup salt-reduced soy sauce

2 cloves garlic, crushed

5 tablespoons lime juice

1 cup broccoli florets (75g)

1/3 cup fresh mint leaves

1/3 cup fresh basil leaves

1/4 cup fresh coriander leaves

1/2 cucumber, sliced

2 red chillies, thinly sliced

2 teaspoons light brown sugar

Preparation method

1.		Place the steak, half the soy sauce, the garlic and 2 tablespoons of the lime juice in a large bowl and allow to stand for 10 minutes.

2.		Cook the steak on a preheated grill pan for 1 to 2 minutes each side. Put aside.

3.		Steam the broccoli in a steamer or colander set over a saucepan of boiling water for 5 to 6 minutes or until crisp-tender. Allow to cool for 10 minutes, then combine with the mint, basil, coriander and cucumber.

4.		Slice the steak and add to the broccoli mixture. Combine the chillies, sugar and the remaining soy sauce and lime juice. Pour over the steak and broccoli, folding gently. Pile the salad onto serving plates.

Nutrition

Energy 1035 kJ
Fibre 2 g
Protein 36 g
Carbohydrate 5 g
Saturated Fat 4 g
Total Fat 9 g
Cholesterol 78 mg

My Review:

Printed from Allrecipes.com.au 2/09/2010