Thai Beef and Broccoli Salad
(1)
35 minutes
Mint, basil, and coriander add refreshing flavors to a broccoli and cucumber salad topped with beef for this Thai-style salad that's sure to please.
Lynn Lewis
4 people made this
Ingredients
Serves: 4
- 500g rump steak
- 1/2 cup salt–reduced soy sauce
- 2 cloves garlic, crushed
- 5 tablespoons (100ml) lime juice
- 500g broccoli
- 1⁄3 cup fresh mint leaves
- 1⁄3 cup fresh basil leaves
- 1⁄4 cup fresh coriander leaves
- 1 small cucumber, halved lengthwise and sliced
- 2 red chillies, thinly sliced
- 2 teaspoons soft brown sugar
Directions
Preparation:25min ›
Cook:10min ›
Ready in:35min
- Place steak, 1⁄4 cup soy sauce, garlic and 2 tablespoons lime juice in a large bowl. Leave 10 minutes.
- Preheat grill to high heat; cook steak 2 minutes each side. Set aside.
- Place broccoli in a steamer basket. Fill a large pan with boiling water to a depth equal to the width of two fingers; bring to a boil. Reduce heat to a simmer. Place steamer basket on top of pan. Cover, cook broccoli 5 to 6 minutes or until crisp–tender. Leave to cool 10 minutes. Place in a large bowl with mint, basil and coriander. Add cucumber slices.
- Slice steak and add to salad. Combine chillies, sugar, remaining 1⁄4 cup soy sauce and remaining 3 tablespoons lime juice in a bowl. Stir gently into salad. Pile salad onto serving plates.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (2)
0
Altered ingredient amounts. Used fish sauce, a generous splash and half the sugar - 09 Oct 2009
0
This recipe is pretty spot-on but a few changes... I used Thai basil, fish sauce, only half the sugar - 09 Oct 2009
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