Super Spud Recipe: Thai Beef And Potato Salad

Beef-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)

Ingredients:

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

Method:

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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