Warm Thai Beef Salad
with Nam Jim Dressing
Freshly delicious!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
25 min
Freshly delicious!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bring beef out
Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature.
2 Prep
Peel the carrot and cut into thin strips. Slice zucchini into thin strips. Wash pak choi and cut in half lengthwise. Peel and finely slice shallots.
3 Make dressing
In a small bowl, mix fish sauce, sugar, soy sauce and 0.75 Tbsp of lime juice. Set aside.
4 Fry steaks
Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
5 Stir fry
In another pan, quickly stir-fry carrots, zucchini and pak choi, for 2-3 min. Remove from the pan and set aside.
6 Serve
Finely chop coriander, basil leaves, lime leaves and chilli. Rinse bean sprouts. Combine all the vegetables in a salad bowl. Add the dressing and toss well. Cut the rested steaks into slices and divide on top. Serve immediately.
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