Thai beef salad wraps



Ingredients 14
Servings 6
Time 35 mins

Ingredients

  • 500
    g
    beef steak (fillet or sirloin or rump)
  • 30
    ml
    olive or avocado oil
  • FOR THE DRESSING
  • 60
    ml
    lime juice
  • 45
    ml
    olive oil
  • 5
    ml
    brown sugar
  • 5
    ml
    ginger - finely grated
  • 1
    small green chilli - seeded and thinly sliced
  • 4
    baby carrots - cut into thin strips
  • 1
    small cucumber - cut into thin strips
  • 5 - 6
    sugar snap peas - cut into thin strips
  • 3
    spring onions - sliced diagonally
  • 1
    red onion - thinly sliced
  • small
    handful
    coriander - chopped
 

Method

20 mins
 

Preheat oven to 200 °C.

Rub the steak with the oil and season. Heat a griddle pan on high and sear the steak until

browned all over. Place on a baking tray and bake for about 15 mins (depending on

the thickness and how you prefer your steak). Allow to rest for 5 mins before slicing as

thinly as possible.

For the dressing, combine all the ingredients. Season.

Mix all the veggies together and drizzle with half of the dressing. Set aside.

Place a small stack of the veggies on each slice of steak. Roll up and secure with toothpicks.

Place on a serving platter and drizzle with the remaining dressing.

This is an extract from the cookbook "As Good as Eating Out" by Your Family Magazine.  


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