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Ingredients
Thai Beef and Cucumber Salad
- Ingredients
- 500 grams Steak fillet
- 1 shallot
- 1 Tbsp sesame oil
- 1 Cucumber
- 1 scallion
- 1 Red chili pepper
- 4 handfuls mixed Fresh herbs (such as Thai basil, thai mint, cilantro leaves)
- 3 Tbsps Lime juice
- 2 Tbsps Fish sauce
- salt
- sugar
Rinse beef, pat dry and fry in a nonstick frying pan over medium heat for 4-5 minutes (depending on desired doneness, cook for longer or shorter time). Then remove beef from the pan and let cool slightly.
Peel shallot and chop finely. Fry shallot in a pan with sesame oil while stirring until browned and then remove. Rinse cucumber and cut into small pieces. Rinse scallions, trim and cut lengthwise into strips. Rinse chile pepper, remove seeds and cut into rings. Rinse herbs, shake dry and pluck from stems.
Cut meat in half lengthwise and then cut crosswise with the grain into thin strips. Mix strips of beef in a bowl with cucumber pieces, shallot cubes, scallions and chile pepper. Drizzle with lime juice and fish sauce, mix and season with salt and sugar. Add herb leaves, mix and serve.
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.3 g | (8 %) |