Thai Beef Salad

Yield: 4 servings

Ingredients

• 1 pound beef rump steak
• 1/4 cup lime juice
• 2 tablespoons shredded mint leaves
• 6 ounces spinach leaves
• 2 Lebanese cucumbers, seeded, sliced
• 1 tablespoon white wine vinegar
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar

Instructions

1. Combine beef with juice and mint in medium bowl, cover; refrigerate for at least 3 hours or until required.
2. Heat oiled large pan; cook beef until browned on both sides and cooked as desired.
3. Cover beef and let rest for 5 minutes; cut into thin slices.
4. Combine beef with spinach and cucumber in large bowl.
5. Gently toss combined vinegar, sauce and sugar through beef salad.

Nutrition

Per serving: 8.6g fat; 2g fiber

Attribution

From the kitchen of Martin James - Copenhagen, Denmark.