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Paddock to Plate Recipe: Thai Beef Salad

Serves 4, to prep – 10 minutes, to cook – 8 minutes

Simple, quick and delicious. This Thai Beef Salad showcases Australia's farm gate finest without breaking the bank.

Ready in only 10 minutes, it doesn't take long to eat fresh.

Ingredients

Salad

  • 2 teaspoons oil
  • 400g piece rump steak, trimmed
  • 100g baby cos lettuce hearts, leaves separated
  • 1 bunch fresh mint leaves, picked
  • 1 bunch fresh coriander leaves, picked
  • 1 cup bean sprouts
  • 1 punnet cherry tomatoes, halved
  • 1 lebanese cucumber, halved, sliced
  • 1 red onion, thinly sliced

Dressing

  • 1/3 cup sweet chilli sauce
  • Finely grated zest and juice of 1 lime
  • 2 teaspoons fish sauce
  • 1 garlic clove, crushed

Method

  1. Heat oil in a large frying pan on high.
  2. Cook beef for 3-4 mins each side until cooked to taste. Set aside and cover to keep warm.
  3. To make the dressing, whisk together all ingredients in a jug. Set aside.
  4. Meanwhile, in a large bowl, combine lettuce, herbs, sprouts, tomatoes, cucumber and onion.
  5. Slice beef thinly. Toss through salad with dressing just before serving.

Meet the Farmer

You've sampled the produce, now meet the farmer behind it. Lyn and Barry Moss are innovative salad producers, based in QLD. Read their story here.

Barry & Lyn Moss with their daughter Belinda

This recipe has been provided by Coles, a proud partner of Australian Farmers.

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