Thai beef salad wraps
|500 g||beef steak|
|30 ml||olive oil — or avocado oil|
|for the dressing|
|60 ml||lime juice|
|45 ml||fresh chillies — 573|
|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 handful||fresh coriander — chopped|
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.