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Sticky Thai vegetable beef salad with sesame, soy and chilli dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Lesley Waters

From Ready Steady Cook

Method


  1. Heat a griddle pan until smoking hot. Rub the steak in one tablespoon of the olive oil, season well with salt and freshly ground black pepper and griddle for 1-2 minutes. Remove from the pan and set aside to keep warm.

  2. Heat a wok with the remaining one tablespoon of olive oil, add the garlic and fry for one minute. Add the mangetout and baby corn to the wok and fry for a further one minute.

  3. Add the soy sauce, chilli flakes, lime juice and honey to the wok and cook for one minute.

  4. Stir in the sesame seeds to the vegetables.

  5. To serve, spoon the stir fried vegetables onto a serving plate or bowl, top with the griddled steak and garnish with chives and lime wedges.

Ingredients

  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 150g/5½oz rib-eye beef, cut into strips
  • 1 garlic clove, chopped
  • 85g/3oz mangetout, halved lengthways
  • 85g/3oz baby sweetcorn, halved lengthways
  • 1 tbsp soy sauce
  • pinch chilli flakes
  • 1 lime, juice only
  • 2 tsp clear honey
  • 2 tbsp sesame seeds
  • small handful fresh chives, chopped, to garnish
  • lime wedges, to garnish

Shopping List

Sticky Thai vegetable beef salad with sesame, soy and chilli dressing

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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