Thai Steak Salad

Name: Thai Steak Salad with Peanuts and Lemongrass Dressing
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Rump steak; 20 ML of Soy sauce; 15 ML of Sesame oil; 1 Tsp of Black pepper; 1 Tsp of Salt; 100 Grams of Edamame beans; 100 Grams of Lollo salad mix; 100 Grams of Snow peas; 1 Piece of Large red chilli; 40 Grams of Salted peanuts; 1 Piece of Lime; 1 Piece of Lemongrass; 15 Grams of Fresh coriander; 10 ML of Fish sauce; 10 Grams of Coconut sugar; 4 Tbsp of Olive oil

with Peanuts and Lemongrass Dressing

Enjoy this beautifully refreshing Thai steak salad.

Cals 467 · Prot 51 · Carbs 21 · Fat 22

Low Carb

30 min

Thai Steak Salad with Peanuts and Lemongrass Dressing

Enjoy this beautifully refreshing Thai steak salad.

Cals 467 · Prot 51 · Carbs 21 · Fat 22

Low Carb

Ingredients

Beef

Rump steak

400 Grams

Soy sauce 9*10*11*

20 ML

Sesame oil 3*9*

15 ML

Black pepper

1 Tsp

Salt

0.5 Tsp

Salad

Edamame beans 9*

100 Grams

Lollo salad mix

100 Grams

Snow peas

100 Grams

Large red chilli

1 Piece

Salted peanuts 1*2*

40 Grams

Dressing

Lime

1 Piece

Lemongrass

1 Piece

Fresh coriander

15 Grams

Fish sauce 6*10*

10 ML

Coconut sugar

10 Grams

Olive oil

4 Tbsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *1 Peanuts, *2 Tree Nuts, *6 Fish

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)	1975 / 467
Fats (g)	21.7
of which saturated (g)	5.1
Carbohydrates (g)	21
of which sugars (g)	7.5
Fibers (g)	6.1
Proteins (g)	50.8
Salt (g)	2.9

*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 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!).

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