Fast Days Cookbook by Laura Herring

Author:Laura Herring
Language: eng
Format: epub, azw3
Tags: ebook
Publisher: Hardie Grant
Published: 2016-11-30T05:00:00+00:00

275

KCAL

Thai Beef Salad

This salad is a perfect example of a successful fast-day meal. It has masses of flavour from the dressing and herbs, a gentle spice from the fresh chilli to wake up those taste buds, the beef makes it feel a bit luxurious for a diet day and it is full of crunch and fibre. Plus, you can make it ahead of time – pour over the dressing just before serving so the leaves don’t go soggy. #winning.

If you don’t eat red meat, or want to save yourself some calories, you can swap the beef for 150 g (5 oz) cooked prawns (shrimps), but no need to cook them in the coconut oil. This will give you a total of just 120 calories. There’s a reason prawns are a 5:2-ers go-to.

SERVES 2

½ teaspoon coconut oil

225 g (8 oz) extra lean beef steak

salt and freshly ground black pepper

10 g (½ oz/⅓ cup) basil leaves (Thai if possible)

15 g (½ oz/¾ cup) mint leaves

10 g (½ oz/⅓ cup) coriander (cilantro) leaves

40 g (1½ oz/1 cup) rocket (arugula)

1 small cucumber, peeled and cut into ribbons

½ small red onion, finely sliced

100 g (3½ oz/1 cup) bean sprouts, trimmed

For the dressing

juice of 1 lime 1 tablespoon fish sauce

½ teaspoon soft brown sugar

1 small red chilli, deseeded, finely chopped

Grease a non-stick frying pan with the coconut oil. Season the steak on both sides with salt and pepper. Heat the frying pan over a medium-high heat until hot, then add the steak. Cook for about 3 minutes without moving it, then flip it over and cook for a further 2–3 minutes, depending on how thick your steak is and how well done you like it. Remove the steak from the pan and leave to one side to rest and cool for about 5 minutes, while you prepare the salad.

Thoroughly whisk together all the ingredients for the dressing in a small bowl.

Toss together the herbs, rocket, cucumber ribbons, onion and bean sprouts. Add the dressing and toss to coat.

Slice the rested steak diagonally into thin strips. Divide the salad between two bowls and top with the steak. Pour over any leftover dressing lurking in the bottom of the bowl.

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