Name: Thai beef salad wraps
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 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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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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Method:

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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