Thai Beef and Rice Salad With Mint

Ryana's Note:

I found this recipe on the back of a packet of 90 second microwave rice. I love the balance of flavours, although I found that sometimes the fish sauce can be overpowering and I have reduced the amount to 1tbs. Another time it was fine, so it may be best to adjust to your taste.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 2

• 250 g cooked rice
• 1 tablespoon vegetable oil
• 240 g beef (rump steak)
• ½ medium cucumber , cut in half and sliced
• ½ red onion , sliced
• 10 cherry tomatoes , cut in halves (approx 1/2 a punnet)
• ½ bunch fresh mint , roughly chopped

Dressing

• 1 ½ tablespoons fish sauce
• 1 tablespoon soy sauce
• 3 teaspoons lime juice
• 1 tablespoon brown sugar
• ½ red chile , seeded and diced

Directions:

1. Heat oil in a frypan and cook beef over a medium high heat until cooked to your liking. Remove from the pan and set aside to cool.
2. Mix all dressing ingedients together, stirring to dissolve the sugar.
3. In a bowl, combine all other ingredients. Slice the beef thinly and add to the salad along with the cooked rice.

Reviews

[susie cooks]

This salad was a big hit with my husband. I agree with you about the fish sauce so I just used 1 tablespoon. The dressing is very nice. This was very quick to put together. Thanks Ryana, I will definitely make this again.