Thai Beef Brown Rice Salad

Name: Thai Beef Brown Rice Salad with peanuts and lime dressing
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 2 piece Marinated steak; 60 g Quick-cook brown rice; 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 tablespoon White wine vinegar; 1 teaspoon Sugar; ½ tablespoon Sunflower oil; 1.5 tablespoon [Reduced salt] soy sauce; to taste Salt and pepper

with peanuts and lime dressing

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This recipe provides 266 grams of vegetables per portion.

Tags:

-30% carbs

•High Protein

•Extra Veggies

•Calorie Smart

Allergens:

Selderij

•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

1 piece

Marinated steak

30 g

Quick-cook brown rice

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

¼ piece

Garlic

10 g

Salted peanuts

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)1890 kJ

Calories452 kcal

Fat18.8 g

Saturated Fat3.1 g

Carbohydrate39.4 g

Sugar10.8 g

Dietary Fiber7 g

Protein31.3 g

Salt1.8 g

Potassium398 mg

Calcium39.1 mg

Iron0.4 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

•Salad Bowl

•Bowl

•Garlic Press

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Take the steak out of the fridge so it can come up to room temperature – do this 30 minutes before cooking for the best results.
Boil plenty of water in a lidded pot or saucepan with a lid for the rice, then boil the rice for 10 – 11 minutes. Drain and set aside when finished, with the lid on the pan.
Finely chop the onion (see Tip). In a small bowl, mix the onion with the white wine vinegar and sugar.

Tip: if you don't like raw onion, go ahead and fry the onion with the steak in step 3.

Cut the cucumber in half lengthways, remove the seeds and then slice it into crescents.
Cut the carrot into thin sticks about 3cm long. Dice the tomato and finely chop the lettuce.
In a salad bowl, mix the rice with the onion, cucumber, carrot, tomato and lettuce.
Slice the lime into 4 wedges.

Heat a light drizzle of sunflower oil in a frying pan over medium-high heat.
Fry the steak for 1 - 3 minutes on each side, or until cooked as preferred (see Tip). Season with salt and pepper to taste, then remove from the pan and leave to rest under aluminium foil.
Press or finely grate the garlic. In a bowl, make a dressing by mixing the garlic with (per person) the juice of 1 lime wedge, 3/4 tbsp soy sauce and 1/4 sachet sesame oil. Season with salt and pepper.
Roughly chop the peanuts.

Tip: fry the steak for 1 - 2 minutes per side for rare, 2 - 3 minutes per side for medium rare and 4 - 5 minutes per side for well done.

Serve the salad on deep plates and drizzle over two-thirds of the dressing.
Slice the steak and place it on top of the salad, then drizzle over the rest of the dressing.
Garnish with the peanuts and serve with 1 lime wedge each.