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Wednesday, 18 January 2017

Thai Beef and Potato Salad...

Fancy making this Thai Beef and Potato Salad?

Low sat fat/high protein

Serves 4

Total time (prep & cooking) 10-15 minutes

  • 400g Salad/Baby potatoes (such as Charlotte or Maris Peer), cubed
  • 4x 6oz rump steaks, fat trimmed off
  • 2tbsp soy sauce
  • 1tsp sesame oil
  • 2 garlic cloves, crushed
  • ½ head of Chinese cabbage, finely shredded
  • 4 spring onions, thinly sliced
  • 1 large carrot, very thinly sliced
  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp fresh chopped coriander and mint
  • 1 tbsp ground nut oil
  • 1 tsp sesame seeds

How to do it:
  1. Cook the potatoes for about 5 minutes in salted boiling water and drain.
  2. Place a frying pan over a medium heat.
  3. Pop the rump steak into a bowl with the soy sauce, sesame oil and garlic, mix well.
  4. In a wok or large frying pan heat the ground nut oil and sesame oil over high heat, add the potatoes, carrot, spring onions and cabbage, cook for a couple of minutes. Add the chilli, garlic, coriander and mint. Turn the heat off. Ideally you want to have a crunch in the vegetables.
  5. Cook the steaks for 2-3 minutes on both sides and rest for 2 minutes before slicing.
  6. Place the wok fried vegetables on to plates, slice the steak, arrange the sliced steak over the stir fry and finish with a sprinkling of sesame seeds and if you have any coriander left sprinkle a little over.

Recipe c/o Love Potatoes. ‘Potatoes: more than a bit on the side’ campaign.


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