Thai

Speedy Thai Beef Salad

Name: Speedy Thai Beef Salad
Prep time: PT10.00M
Cook time: PT10.00M
Total time: PT20.00M
Yield: 4.00
Cuisine: Thai
Ingredients: 400 g Beef rump; thinly sliced; 1 pkt MAGGI Apricot Chicken Recipe Base; 2 tsps Sweet Chilli Sauce; 1 tbsp Maggi Fish Sauce; 50 mL Lime Juice; 1 Red Capsicum; sliced thinly; 1 Telegraph cucumber; 1 Red Onion; sliced; 300 g Mixed Lettuce leaves; 0.5 Bunch Fresh coriander Leaves; 0.5 Bunch Fresh Mint leaves; 1 tbsp Olive oil

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20Min

Easy

Quick meals can be healthy too, just like this speedy Thai beef salad. With some MAGGI Know how to help you create good food moments.

Ingredients

4 portions

400 g

Beef rump, thinly sliced

1 pkt

MAGGI Apricot Chicken Recipe Base

2 tsps

Sweet Chilli Sauce

1 tbsp

Maggi Fish Sauce

50 mL

( 0.25 cup )

Lime Juice

( 200 g )

Red Capsicum, sliced thinly

( 500 g )

Telegraph cucumber

( 170 g )

Red Onion, sliced

300 g

Mixed Lettuce leaves

0.5 Bunch

Fresh coriander Leaves

0.5 Bunch

Fresh Mint leaves

1 tbsp

Olive oil

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Nutrition Value

Energy

247.17 kcal

Protein

23.6 g

Carbohydrates

16.68 g

Sugars

7.62 g

Fats

8.48 g

Information per serving

Step 1

5 Min

Combine steak and MAGGI Apricot Chicken Recipe Base in a medium bowl, set aside for 2 minutes. Meanwhile to make the dressing combine lime juice, sweet chilli sauce and fish sauce in small bowl and set aside.

Step 2

5 Min

Make salad using remaining ingredients. Set aside

Step 3

10 Min

Heat oil in a large non-stick frying pan over high heat; add steak and cook for 4-6 minutes or until browned and cooked through. Set aside to rest for 5 minutes, then add to salad, drizzle with dressing and top with peanuts.