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Pegasus Post: 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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0<strong>21</strong> 2374464

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