Name: Thai beef and corn salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 tablespoon vegetable or sesame oil; 1 1/2 cup frozen corn kernels, thawed; 450 gram beef rump steak, fat trimmed; 1 lebanese cucumber, thinly sliced; 1 small red capsicum, cut into thin strips; 1 cup bean sprouts, rinsed; 1 fresh long red chilli, thinly sliced; 1/3 cup coriander leaves; 1 small red onion, halved, thinly sliced; 60 gram mixed lettuce leaves; 1/4 cup lemon or lime juice; 2 teaspoon fish sauce; 1 clove garlic, crushed; lime or lemon wedges, to serve

Thai beef and corn salad

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Makes 4 Item

Prep

20M

Cook

Total

25M

Ingredients

1 tablespoon vegetable or sesame oil

1 1/2 cup frozen corn kernels, thawed

450 gram beef rump steak, fat trimmed

1 lebanese cucumber, thinly sliced

1 small red capsicum, cut into thin strips

1 cup bean sprouts, rinsed

1 fresh long red chilli, thinly sliced

1/3 cup coriander leaves

1 small red onion, halved, thinly sliced

60 gram mixed lettuce leaves

1/4 cup lemon or lime juice

2 teaspoon fish sauce

1 clove garlic, crushed

lime or lemon wedges, to serve

Method

1.Heat half the oil in a large frying pan over moderate heat. Add corn, cook for 2-3 minutes or until golden. Transfer to a heatproof bowl.

2.Add beef. Cook tor 3 minutes each side for medium, or until cooked to your liking. Transfer to a heatproof plate. Cover with foil. Rest for 5 minutes. Slice thinly.

3.Combine beef, cucumber, capsicum, sprouts, chilli, coriander, onion, lettuce and cooked corn in large bowl.

4.Whisk juice, remaining oil, fish sauce and garlic; add to salad. Toss to combine. Serve at once with lime wedges.

To transport: Pack cooked beef, salad ingredients and pre-mixed dressing separately. To assemble: Combine beef, salad and dressing just before serving.
Note

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