Thai Beef and Potato Salad
- Cook in:
- 15 mins
- Serves:
- 4
- Cost per Serving:
- £3.78
| Per Serving | %RI |
|---|---|
| KCALS 380 | |
| Protein 42g | |
| Carbs 21g | |
| Sugar 4g | |
| Fat 13g | |
| Sat Fat 4g | |
| Fibre 3.5g | |
| Salt 1.3g |
Method
Cook the potatoes for about 5 minutes in salted boiling water and drain.
Place a frying pan over a medium heat.
Pop the rump steak into a bowl with the soy sauce, sesame oil and garlic, mx well.
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.
Cook the steaks for 2-3 minutes on both sides and rest for 2 minutes before slicing.
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.
You can view the video for this recipe and discover amazing potato recipe videos on our recipe hub!
Ingredients
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
1tbsp fresh chopped coriander and mint
1tbsp ground nut oil
1 tsp sesame seeds
