Thai beef salad wraps

6 servings Prep: 35 mins, Cooking: 20 mins
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By Food24 February 13 2018
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Ingredients (13)

500 g beef steak
30 ml olive oil — or avocado oil
for the dressing
60 ml lime juice
5 ml brown sugar
5 ml fresh ginger — grated
1 small green chilli — seeded and thinly sliced
4 baby carrots — cut into thin strips
1 small cucucmber — cut into thin strips
5 - 6 sugar snap peas — cut into thin strips
3 spring onions — sliced diagonally
1 red onion — thinly sliced
small fresh coriander — chopped
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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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