Hello & happy Monday, today I wanted to share with you this yummy, easy and quick recipe for a Thai Beef Salad I know how hard it is some days to create delicious and wholesome meals for the family, so when I found these beef recipes that take just a REAL 15-minutes I knew I had to share!
There are a lot of 15-minute recipes available out there, but very few of them actually take 15 minutes. They’re designed for no distractions or interruptions and we know that’s not what life is really like when you’re a busy mum!
You can still whip this recipe together and put a nutritious meal on the table with the kids hanging off your arms, the TV blaring and all the other distractions of life happening in the background.
We all love beef in our house, so we have beef probably 3 times a week, which helps keeps our family strong and provides us with essential nutrients such as protein, iron and zinc. There are a huge variety of cuts (over 50!) so there are multiple ways to create quick and yummy meals with beef – even for the fussiest eaters!
Some of our other favourites are Meatballs with “Zoodles”, Soft Shell Beef Tacos and Rump Steak with Mushroom Sauce & Mash, which you can find online. Head to Beef 15 for more delicious recipe inso!
Today is all about this yummy Thai Beef Salad which Emmy and I pulled together (Recipe below). High-five to that! Xx
Preparation Time: 5 min
Cooking Time: 10 min
600g beef rump strips (I get my butcher to cut it in strips for me)
2 tbsp. vegetable oil
1 tsp. minced garlic
1 tbsp. lemongrass paste
Juice of 2 limes 100ml
sweet chilli sauce 60ml (1/4 cup)
fish sauce 2 tsp
caster sugar 150g
mixed leaf salad
1 carrot, peeled, grated
Coriander sprigs, to serve
Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender. Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass, and beef.
To make dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in a bowl.
In another large bowl toss mixed lettuce, carrot and coriander. Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat.
To serve, divide the salad between plates and top with beef.