Thai beef salad
Serves 4 294 calories/18g fat/3g saturated fat
Ingredients:
2 rump or sirloin steaks, about 200g (7oz) each
150g (5oz) baby sweet corn, halved lengthways
1 large cucumber, halved lengthways, seeds scooped out and discarded then cut into 3mm slices
1 small red onion, peeled and finely chopped
3 tbsps chopped fresh coriander
For the dressing:
2 tbsps sweet chilli dipping sauce
3 tbsps vegetable or rapeseed oil
1 tsp sesame oil
2 tbsps sesame seeds
1 garlic clove, crushed
2 tsps grated fresh ginger
2 spring onions, thinly sliced
Methods:
Place the steaks on a hot griddle pan and cook until medium rare. Allow to rest for 10-15 minutes then thinly slice.
Place the sweet corn in a pan of boiling water and cook for 3-4 minutes or until tender.
Refresh under cold water and drain well.
Combine the beef, sweet corn, cucumber, chopped red onions and coriander in a large bowl.
Whisk together all of the dressing ingredients except the spring onions and stir into the salad.
Garnish with spring onions.