Steak with Thai-Style Salad & Peanuts

Name: Steak with Thai-Style Salad & Peanuts with sesame-lime dressing, purple carrot & brown rice
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 piece Red onion; 1 piece Persian cucumber; 1 piece Purple carrot; 2 piece Tomato; ½ head Butter lettuce; 1 piece Lime; 10 milliliters Sesame oil; ½ piece Garlic; 20 g Salted peanuts; 2 piece Steak; 75 g Quick-cook brown rice; 2 tablespoon White wine vinegar; 1 teaspoon Sugar; ½ tablespoon Sunflower oil; 1.5 tablespoon [Reduced salt] soy sauce; to taste Salt and pepper

with sesame-lime dressing, purple carrot & brown rice

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Butter lettuce contains as many as 2 to 4 times more leaves than other common varieties of lettuce. Furthermore, the leaves are all about the same size and are tender and subtle in flavour.

Tags:

Calorie Smart

•Extra Veggies

•-30% carbs

•High Protein

Allergens:

Sesamzaad

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Red onion

½ piece

Persian cucumber

½ piece

Purple carrot

1 piece

Tomato

¼ head

Butter lettuce

½ piece

Lime

5 milliliters

Sesame oil

(Contains: Sesamzaad)

¼ piece

Garlic

10 g

Salted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

1 piece

Steak

35 g

Quick-cook brown rice

Not included in your delivery

1 tablespoon

White wine vinegar

½ teaspoon

Sugar

¼ tablespoon

Sunflower oil

¾ tablespoon

[Reduced salt] soy sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2051 kJ

Calories490 kcal

Fat17.7 g

Saturated Fat3.1 g

Carbohydrate44.7 g

Sugar10.8 g

Dietary Fiber7.3 g

Protein36.5 g

Cholesterol0.3 mg

Salt1.6 g

Potassium460.7 mg

Calcium43.9 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Small Bowl

•Bowl

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Take the steak out of the fridge and allow to reach room temperature (see Tip).
Boil plenty of water in a pot or saucepan and cook the brown rice for 10 – 11 minutes. Drain and set aside, covered.
Chop the onion.
In a small bowl, combine the onion with the white wine vinegar and the sugar.

Tip: for the best result, do this 30 - 60 minutes before you start cooking.

Halve the cucumber lengthways, then scoop out the seeds and slice into crescents.
Cut the carrot into matchsticks. Dice the tomato and finely chop the lettuce.
To the salad bowl, add the rice, cucumber, carrot, tomato and lettuce. Toss well to combine.
Quarter the lime. Crush or mince the garlic.

Heat a light drizzle of sunflower oil in a frying pan over medium-high heat.
Fry the steak for 1 - 3 minutes per side, or until cooked as preferred.
Season to taste with salt and pepper, then remove from the pan and allow to rest under aluminum foil.
In a bowl, combine the garlic with the soy sauce, the sesame oil and the juice of a quarter lime per person. Season to taste with salt and pepper.

Roughly chop the peanuts.
Serve the salad on deep plates, scatter over the pickled onion and drizzle with two thirds of the dressing.
Slice the steak and place it on top of the salad, then drizzle with the rest of the dressing.
Garnish with the peanuts and serve with the rest of the lime wedges.