Persimmon Thai Beef Salad
A beef salad with a delicious difference!
Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
- 250 g Fillet Steak Trimmed
- 1 pc Persimmon Peeled and julienned
- 1 cup Coriander Leaves
- 1 cup Mint Leaves
- 1/2 cup (Thai) Basil Leaves
- 2 pcs Shallots Finely sliced
- 1 pc Long Red Chilli Seeded and shredded
- 1 pc clove garlic Crushed (for dressing)
- 1 tsp Caster Sugar (for dressing)
- 3 Tbsp Fresh Lime Juice (for dressing)
- 1 1/2 Tbsp Fish Sauce (for dressing)
Lightly spray beef with a little cooking spray and barbecue, pan fry or grill until cooked to your liking (2-3 minutes each side will be medium). Set aside to rest for 5 minutes, then slice thinly.
In a large bowl gently toss all salad ingredients.
To make the dressing, combine all dressing ingredients (garlic, caster sugar, lime juice and fish sauce) in a screw top jar and shake until the sugar has dissolved.
Combine beef with salad, drizzle with dressing and serve immediately.
NUTRITIONAL INFO
Calories :265
Kilojoules :1110
Fat :7
Carbohydrate :18.5
Protein :30
Cholesterol :84
Sodium :1185
Saturated Fat :3
Fiber :2.5
Calcium :34
Sugar :16