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 Grams Beef rump; thinly sliced; 1 Packet MAGGI Apricot Chicken Recipe Base; 2 Teaspoons Sweet Chilli Sauce; 1 Tablespoon Maggi Fish Sauce; 50 Mililliters Lime Juice; 1 Unit Red Capsicum; sliced thinly; 1 Unit Telegraph cucumber; 1 Unit Red Onion; sliced; 300 Grams Mixed Lettuce leaves; 1/2 Bunch Fresh coriander Leaves; 1/2 Bunch Fresh Mint leaves; 1 Tablespoon Olive oil

20 Min

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

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.