Steak with Thai-Style Salad & Peanuts
with sesame-lime dressing, purple carrot & brown rice- Selderij
- Sesamzaad
- Pinda's
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
- Soja
- Noten
Sesame oil is a staple in Asian cuisine, loved for its rich, nutty flavour. It's often used as a finishing touch over dishes, but it can also be used as a cooking oil, especially in recipes requiring gentle heat.
Ingredients
1 piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
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
(Contains: Sesamzaad)
¼ piece
Garlic
10 g
Salted peanuts
(Contains: Pinda's May be present: Sesamzaad, Noten)
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
Utensils
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 rice for 10 – 11 minutes. Drain and set aside, covered.
- Chop the onion.
- In a salad 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 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.
