Thai Beef Salad Jar
SERVES 2 | 20 Minutes Total Time
Ingredients
- SALAD
- 1 tbs olive oil
- 120g rump steak
- Salt and freshly ground pepper
- 1 small zucchini, spiralised into noodles
- 1 small mango, peeled and cut into cubes
- 1 ripe avocado, diced into cubes and tossed with 1 tsp lime juice
- Large handful baby spinach
- MARINADE
- 2 tbs soy sauce
- 1 tbs olive oil
- 1 tbs rapadura sugar
- 1 cm fresh ginger, finely grated
- 1 garlic clove, minced
- 1 small shallot, chopped finely
- 1/2 red chilli, deseeded and chopped finely
- Handful coriander leaves, chopped
- Handful mint leaves, chopped 1 lime, juiced
Method
- Rub the olive oil over the steak then season with salt and pepper. Heat a griddle pan and pan fry the steak for 3-4 minutes on each side, or longer if you prefer well done. Set aside for 5 minutes, then slice into thin strips. Leave to cool.
- Mix all the marinade ingredients in a small bowl, then divide into 2 large jars.
- Add the sliced beef and then layer the zucchini noodles, mango, avocado and spinach into each jar.
- One jar is to eat now and one for leftovers.
- When you are ready to serve, invert the jar into a large bowl so that the marinade coats the salad.
