Thai Beef, Kumara and Spinach

Thai Beef, Kumara and Spinach

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 6, 2015.
Order Now
Order Now

Thai beef salad with caramelised kumara, spinach and thai herbs.

Ingredients

CARAMELISED KUMARA

  • 500g orange kumara, scrubbed and diced 2cm
  • 2 teaspoons kumara and beef spice mix
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped

DRESSING

  • Zest and juice of 1 lime
  • Pinch chilli flakes (optional)
  • 2 teaspoons finely grated ginger
  • 1 clove garlic, minced
  • 2 teaspoons fish sauce
  • 1 1/2 tablespoons sweet chilli sauce
  • 1 tablespoon extra-virgin olive oil

BEEF AND SALAD

  • 300g beef scotch fillet (at room temperature)
  • 1 teaspoon kumara and beef spice mix
  • 1/3 bag baby spinach leaves
  • 1 packet chopped Thai herbs (reserve a few leaves for garnish)

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss kumara with kumara and beef spice mix, sweet chilli sauce, olive oil and garlic in prepared tray. Season with salt and roast for about 25 minutes until caramelised. Kumara should be browned and a bit sticky on the edges.
  3. In a small bowl, mix all dressing ingredients together and set aside.
  4. Pat beef dry with paper towels. Rub over kumara and beef spice mix and season with salt. Heat a drizzle of oil in a medium fry-pan (preferably non-stick) on medium to high heat. Cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Cover with foil and set aside to rest for 5 minutes, before slicing thinly against the grain.
  5. Toss kumara with spinach, herbs and dressing.
  6. Divide salad between plates and top with sliced beef. Garnish with a few herbs.

Nutritional Information

Energy 2196 kj
525 kcal
Protein 31.7g
Carbohydrate 47.6g
Fat 22.3g