Nor'West News: March 21, 2024
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Thursday <strong>March</strong> <strong>21</strong> <strong>2024</strong> 7<br />
Light, tasty salad that’s easy to make<br />
NERYS WHELAN is a Kiwi<br />
chef with a passion for good food<br />
and while she concentrates on<br />
keto recipes, some like this Thai<br />
beef salad work for everyone. It<br />
is a great light, tasty option that<br />
is easily whipped up with a few<br />
pantry basics and cooked on the<br />
barbecue. It also makes the more<br />
expensive cut of meat go further.<br />
Thai beef salad<br />
Makes 4<br />
GF/SF/DF/EF<br />
For the zesty Thai dressing:<br />
1 Tbsp fresh ginger, finely grated<br />
½-1 chilli, seeds discarded, finely<br />
chopped<br />
1 clove garlic, crushed<br />
1 Tbsp fish sauce<br />
1 lime, zest and juice<br />
1 tsp rice wine vinegar or apple<br />
cider vinegar<br />
30g Allulose (or another easy<br />
dissolving sweetener)<br />
1 tsp Dijon mustard<br />
2 Tbsp sesame oil<br />
2 Tbsp fresh coriander, finely<br />
sliced<br />
½ tsp salt<br />
For the salad:<br />
400g scotch fillet steak, left<br />
covered at room temperature for<br />
30 minutes prior<br />
3 Tbsp olive oil<br />
1 tsp salt<br />
1 tsp cracked black pepper<br />
120g mesclun<br />
50g mung beans or bean sprouts<br />
8 cherry tomatoes, quartered<br />
¼ small red onion, finely sliced<br />
¼ cucumber, diced<br />
2 Tbsp fresh coriander, roughly<br />
chopped<br />
1 Tbsp fresh mint, roughly<br />
chopped<br />
30g peanuts, chopped<br />
Method:<br />
• First, make the dressing by<br />
putting everything in a jar and<br />
shaking to combine or whisk<br />
together in a bowl. You can make<br />
a larger batch of this and leave it<br />
in the fridge for a ready-made,<br />
light and fresh salad dressing, just<br />
omit the coriander so it doesn’t<br />
discolour.<br />
• Heat a heavy-based frying pan<br />
over a high heat.<br />
• Rub the steak with the oil,<br />
salt and pepper. Once the pan is<br />
very hot, add steak and cook to<br />
your liking. Once steak is cooked,<br />
remove from pan and let it rest<br />
while you prepare the rest of the<br />
salad.<br />
• On a large serving platter,<br />
scatter the mesclun on the bottom,<br />
then arrange the mung beans,<br />
cherry tomatoes, red onion,<br />
cucumber and herbs over the top.<br />
• Once the steak has rested for at<br />
least 5 minutes, slice it and pat dry<br />
any juices with a paper towel.<br />
• Lay the steak on top of the<br />
salad, sprinkle over the eanuts,<br />
season lightly with salt and pepper,<br />
then drizzle over about half of the<br />
dressing and serve.<br />
Nutrition note: Apple cider<br />
vinegar is believed to help<br />
moderate blood sugar levels, as<br />
well as lower cholesterol.<br />
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