Beef strips with crunchy Thai salad

Tuesday

Try some brown rice flavoured with rice vinegar to accompany this.

QServes 4

QPrep 5 mins

QCook 5-6 mins

2 thick-cut lean steaks (about 600g) 4 tbsp lime juice

1 tbsp Thai fish sauce

1 tbsp light muscovado sugar

1 red chilli, deseeded and finely chopped 200g crunchy salad leaves

50g carrot, grated (1 medium) handful of ready-to-eat beansprouts

1 Heat the grill to high. Lightly season the steaks, then grill on each side for 2-3 mins for medium-rare, or until cooked to your liking. Mix the lime juice, fish sauce, sugar and chilli together in a jug.

2 Tip the salad leaves, grated carrot and beansprouts into a bowl, then add the dressing and toss. Divide between four plates. Thinly slice the beef, add to the salad and serve with rice on the side, if you like. PER SERVING 242 kcals, fat 10g, saturates 4g,

carbs 6g, sugars 6g, fibre 1g, protein 33g, salt 0.9g