|
thai Beef Salad from The Kitchen Of Martin James - Copenhagen, Denmark 1 Pound (500g) Beef Rump Steak
1/4 Cup (60ml) Lime Juice
2 Tablespoons Shredded Mint Leaves
150g Spinach Leaves
2 (260mg) Lebanese Cucumbers, Seeded, Sliced
1 Tablespoon White Wine Vinegar
2 Tablespoons Fish Sauce
1 Tablespoon Brown Sugar combine Beef With Juice And Mint In Medium Bowl, Cover; Refrigerate At Least 3 Hours Or Until Required. heat Oiled Large Pan; Cook Beef Until Browned On Both Sides And Cooked As Desired. cover Beef And Let Rest 5 Minutes; Cut Into Thin Slices. Combine Beef With Spinach And Cucumber In Large Bowl. gently Toss Combined Vinegar, Sauce And Sugar Through Beef Salad. Serves 4. per Serving: 8.6g Fat; 2g Fiber |
|
