Super Spud Recipe: Thai Beef And Potato Salad

A natural source of fibre and potassium, low in sugar, fat-free and salt-free, potatoes are a fantastic natural source of energy.
Try this delicious recipe for any day of the week!
Thai Beef and Potato Salad

(Serves 4)


400g baby potatoes,cubed

4x 6oz rump steaks, fat trimmed off

2tbsp soy sauce

1tsp sesame oil

2 garlic cloves, crushed

½ head of Chinese cabbage, finely shredded

4 spring onions, thinly sliced

1 large carrot, very thinly sliced

1 red chilli, finely chopped

2 garlic cloves, crushed

1tbsp fresh chopped coriander and mint

1tbsp ground nut oil

1 tsp sesame seeds


Cook the potatoes for about 5 minutes in salted boiling water and drain.

Place a frying pan over a medium heat.

Pop the rump steak into a bowl with the soy sauce, sesame oil, garlic and mix well.

In a wok or large frying pan, heat the ground nut oil and sesame oil over high heat, add the potatoes, carrot, spring onions and cabbage, and cook for a couple of minutes. Add the chilli, garlic, coriander and mint. Turn the heat off. Ideally you want to have a crunch in the vegetables.

Cook the steaks for 2-3 minutes on both sides and rest for 2 minutes before slicing.

Place the wok fried vegetables onto plates, slice the steak, arrange the steak over the stir fry and finish with a sprinkling of sesame seeds.




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