How to make a Thai beef and potato salad
This hearty dish delivers eastern flavours in 15 minutes and will impress any dinner guest
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Time: 15 mins
Serves 2
400g salad/baby potatoes (such as charlotte or maris peer), cubed
4 x 6oz rump steaks, fat trimmed off
2 tbsp soy sauce
1 tsp 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
1 tbsp fresh chopped coriander and mint
1 tbsp ground nut oil
1 tsp sesame seeds
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 and garlic, mix well.
In a wok or large frying pan heat the ground nut oil and sesame oil over a high heat, add the potatoes, carrot, spring onions and cabbage, cook for a couple of minutes. Add the chilli, garlic, coriander and mint. Turn off the heat. 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 on to plates, slice the steak, arrange over the stir fry and finish with a sprinkling of sesame seeds. If you have any coriander left, you can sprinkle a little over.
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