Double Thai Beef & Carrot Ribbon Salad
with Zesty Dressing & Peanuts
Get ready for a flavour-packed trip to to the culinary destination of Thailand! Tender beef mingles with bright and crunchy carrot ribbons, all tossed in a zesty dressing that brings sweet and hot together. Fresh coriander tops it off, adding a herbaceous punch to each bite. Light, bright, and full of zing—this salad is a refreshing twist on Thai street food!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Cucumber
1
Tomato
1
Carrot
1
Lemon
2
Beef Rump
1
Sweet Chilli Sauce
1
Mixed Salad Leaves
1
Coriander
1
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Slice cucumber into thin half-moons. Cut tomato into thin wedges. Using a vegetable peeler, peel carrot into ribbons. Slice lemon into wedges. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add sweet chilli sauce and turn to coat. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). • Remove pan from heat, add sweet chilli sauce and turn to coat. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large bowl, combine mixed salad leaves, carrot, cucumber, tomato, Asian chilli dressing and a generous squeeze of lemon juice. Season to taste.
• Slice beef. • Divide carrot ribbon salad between bowls. Top with Thai beef. • Drizzle over remaining glaze. Sprinkle with crushed peanuts and tear over coriander. Enjoy!