Thai Beef Salad with Coconut Rice

Thai Beef Salad with Coconut Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, February 16, 2020.
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Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 165ml can coconut cream
  • 1 3/4 cups water

Beef

  • 1 pack beef pave steaks
  • 1 Tbsp GF sweet chilli sauce
  • 3 Tbsp Thai dressing

Salad

  • 1 tomato, cut into thin wedges
  • 1/2 cucumber, cut in half lengthways & thinly sliced on an angle
  • 1/2 red onion, very thinly sliced (optional)
  • 1 lettuce, leaves torn
  • 1 carrot, peeled into ribbons or grated
  • 1 bunch mint, leaves picked

Dressing

  • Remaining Thai dressing
  • 1 pack crispy shallots
  • 1 pack chopped peanuts
  • Pinch garlic chilli blend (optional, adults)

Steps

  1. Preheat BBQ hot plate or grill to medium (if using). Cook rice. Place all rice ingredients in a medium pot with a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Prep beef. Pat beef dry, season and toss with sweet chilli sauce and a drizzle of soy sauce and sesame oil.
  3. Cook beef. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest for a few minutes. Alternatively, do this on the BBQ. Reduce heat if marinade starts to burn.
  4. Prep salad. Toss salad ingredients together on a large platter and season.
  5. To finish. Thinly slice beef on an angle and toss with first measure of Thai dressing. Season to taste. Lay beef on top of salad.
  6. Serve rice with beef salad and remaining dressing. Top with crispy shallots, peanuts and garlic chilli blend.

Nutritional Information

Energy 2840 kj
679 kcal
Protein 40.4g
Carbohydrate 61.1g
Fat 30.4g