THE WEEKEND COOK

Super quick goodness

IT’S easy to fall into the habit of buying takeaway when you’re busy, but often the dishes on offer are full of hidden fats, salt and sugar. With a little planning it’s possible to

have a super-quick meal that you can assemble in minutes; there might still be calories but at least you will know exactly what you are eating. This simple and colourful thai beef salad is full of brightly coloured vegetables that are the varieties we should eat most of rather than the carb-heavy root vegetables we all crave in

winter. Capsicum, with its vibrant red and mild sweet flavour, is particularly good for you. If you are serving this to kids (or adults) who aren’t keen on spicy heat, just omit

the chilli from the dressing.

1 bunch coriander 1 bunch mint 100g mixed salad leaves ½ bag bean sprouts 1 carrot, peeled 1 large red capsicum 1 small lebanese cucumber, peeled and sliced ¼ red onion, peeled and finely sliced 4 pieces fillet steak, each about 15mm thick ¼ cup peanuts, finely chopped

1 long red chilli juice of 3 limes 3 tbsp thai fish sauce 2 tbsp brown sugar.

Pull leaves from coriander and mint. Combine leaves with salad greens and bean sprouts, wash and spin or pat dry with a clean tea towel or paper towels. Using a vegetable peeler, peel off long thin strips of carrot. Remove seeds and pith from capsicum and slice into matchsticks. Toss salad with carrot, capsicum, cucumber and onion. Set aside. Heat a non-stick frypan over a high heat. Add beef to pan, cooking each side for three minutes. Turn once only. Remove from heat and wrap in foil, leave to rest for five minutes. Divide salad between four plates or bowls. Top each with beef, sliced finely across the grain. Top with

dressing and sprinkle with chopped peanuts. Serve immediately. Slice chilli open down one side and scrape out seeds and pith. Chop chilli finely. Combine all dressing ingredients in a screw-top jar and shake

vigorously until sugar is dissolved. Serves 4.