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Thai-style beef salad with yoghurt and coriander dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Richard Phillips

From Ready Steady Cook

Method


  1. For the Thai-style beef salad, mix the soy sauce, Tabasco sauce, lime juice, sesame seeds and chilli flakes together in a bowl. Set aside.

  2. Heat a griddle pan until hot. Rub the steak with the oil and season with salt and freshly ground black pepper. Fry the steak for 2-3 minutes on each side, or until cooked to your liking, then pour over half of the soy sauce mixture. Remove from the heat and allow the steak to rest.

  3. Blanch the green beans in boiling salted water for 3-4 minutes and then refresh in cold water. Drain and arrange on a plate.

  4. For the dressing, whisk together the yoghurt, sesame seeds and sesame oil and remaining soy mixture in a bowl until well-combined.

  5. To serve, spoon the dressing over the beans and place the steak on top. Sprinkle over the chopped fresh coriander.

Ingredients

For the Thai-style beef salad

  • 2 tbsp soy sauce
  • few drops Tabasco sauce
  • 1 lime, juice only
  • 2 tbsp sesame seeds
  • ¼ tsp dried chilli flakes
  • 85g/3oz rump steak
  • 1 tbsp vegetable oil
  • salt and freshly ground black pepper
  • 100g/3½oz green beans

For the yoghurt and coriander dressing

  • 3 tbsp yoghurt
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 2 tbsp chopped fresh coriander, to garnish

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Thai-style beef salad with yoghurt and coriander dressing

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Meat, fish and poultry

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