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Thai Beef Salad with Nam Jim

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Serves 4

Pan-fried lean beef tossed through Asian style salad, served with Nam Jim dressing. Oh so good.

Per serve: 1241.9kj (295.7cals); 9g total fat (2.9g saturated fat)


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You’ll need

400g lean beef steak
Oil spray
Salt and pepper
70g rice vermicelli (turns into about 220g when softened)
4 cups lettuce, chopped
1 cup mint leaves
1 lebanese cucumber, chopped or sliced into ribbons (for ribbons, use a potato peeler)
2 tomatoes, chopped
1 red capsicum, thinly sliced
Coriander leaves

Nam Jim Dressing
1 large garlic clove, minced
1 tbsp finely chopped coriander root
1 long red chilli (deseed if you don’t want it too hot), finely chopped
½ small red onion, finely chopped
1 tbsp fish sauce
2 tbsp lime juice (1 large lime should do it)
Zest from lime
1 tbsp brown sugar
2 tsp peanut oil (or any other vegetable oil)
2 tbsp water

Let’s go

Place rice vermicelli in boiling water and leave to soak for 5 minutes until softened. Drain and set aside.

Place all dressing ingredients into a small blender and process until smooth.

Heat a small non-stick frying pan on medium high. Spray steak lightly with oil on both sides and add to the pan. Cook steak for 2-3 minutes on each side. Remove from pan and allow to rest on a board before slicing thinly.

Mix lettuce, cucumber, tomatoes, capsicum, coriander leaves and rice vermicelli together and divide among 4 plates. Top with slices of beef and pour over sauce.

Why it’s good for you
The majority of Asian style salads are good for you as they are packed with vegetables and the dressings tend to be on the light side. This lovely salad is just what you need when you want something filling yet light.
Per serve: 1241.9kj (295.7cals); 9g total fat (2.9g saturated fat); 3.8g fibre

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