Thai Steak Salad
with Peanuts and Lemongrass Dressing
Instructions
1 Marinate steaks
Remove the steaks from the fridge. Place them in a bowl along with the soy sauce, sesame oil and pepper. Turn to coat, set aside.
2 Make dressing
Meanwhile, juice the lime. Remove the tough outer layers of the lemongrass. Grate the large end of the lemongrass stalks. Finely chop the coriander. Add the lemongrass, half the coriander, the fish sauce, lime juice, coconut sugar and olive oil to a large bowl. Whisk and set it aside.
3 Fry steaks
Heat a large pan over a high heat. Once hot, add the steaks along with the marinade and fry for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.
4 Prep salad
Meanwhile, rinse the edamame beans. Slice the snow peas in half. Slice the chilli. Toss the lollo salad, edamame beans and snow peas in the dressing.
5 Serve
Season the rested steaks generously with salt and pepper and slice finely. Serve the steak over the salad. Garnish with the peanuts, the remaining coriander and the sliced red chilli (spicy!).
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli.
Pro tip
Firmly roll the lime on the work surface before squeezing it. This will help release more of its juices.
Enjoy this beautifully refreshing Thai steak salad.
Cooking Time: 30 min
Cals 625 · Prot 63 · Carbs 27 · Fat 32
Dairy-Free
Ingredients
Beef
Salad
Dressing
Enjoy this beautifully refreshing Thai steak salad.
Cooking Time: 30 min
Cals 625 · Prot 63 · Carbs 27 · Fat 32
Dairy-Free
Instructions
1 Marinate steaks
Remove the steaks from the fridge. Place them in a bowl along with the soy sauce, sesame oil and pepper. Turn to coat, set aside.
2 Make dressing
Meanwhile, juice the lime. Remove the tough outer layers of the lemongrass. Grate the large end of the lemongrass stalks. Finely chop the coriander. Add the lemongrass, half the coriander, the fish sauce, lime juice, coconut sugar and olive oil to a large bowl. Whisk and set it aside.
3 Fry steaks
Heat a large pan over a high heat. Once hot, add the steaks along with the marinade and fry for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.
4 Prep salad
Meanwhile, rinse the edamame beans. Slice the snow peas in half. Slice the chilli. Toss the lollo salad, edamame beans and snow peas in the dressing.
5 Serve
Season the rested steaks generously with salt and pepper and slice finely. Serve the steak over the salad. Garnish with the peanuts, the remaining coriander and the sliced red chilli (spicy!).
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli.
Pro tip
Firmly roll the lime on the work surface before squeezing it. This will help release more of its juices.
Ingredients
Beef
Salad
Dressing
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