Beef and cu­cum­ber salad

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes + 1 hour Cook­ing: 10 min­utes Serves: 4 In­gre­di­ents

500g sliced rump steak or beef stir-fry strips 1 clove gar­lic, crushed 1 tbsp chilli sauce Freshly ground black pep­per Grated rind of 1 lime or lemon 2 tbsp lime or lemon juice 1 tbsp oil


1 tbsp lime or lemon juice 1 tbsp white wine vine­gar 1 tbsp oil 1 tsp sugar 1 small let­tuce, leaves washed and torn into bite-sized pieces 2 Le­banese cu­cum­bers, sliced di­ag­o­nally 6 spring onions, sliced 1⁄2 cup chopped fresh mint


Com­bine beef, gar­lic, chilli sauce, pep­per, lime rind and juice in a large bowl. Cover and re­frig­er­ate at least 1 hour. Drain. Heat oil in a fry­pan. Stir-fry beef for 5 - 10 min­utes or un­til cooked through. For salad, com­bine lime juice, vine­gar, oil and sugar in a jar with a lid. Shake well. Ar­range let­tuce, cu­cum­bers and onions in a serv­ing bowl. Top with beef. Gar­nish with dress­ing and mint.

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