Warm Thai Beef Salad & Coconut Rice
with Soy Lime Dressing
It’s a traditional Thai beef salad as you know it, but with a deliciously substantial base of creamy coconut rice. It really is the perfect warming and aromatic accompaniment for this Thai favourite.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 tin
coconut milk
1 packet
beef rump
2 unit
roma tomato
1 unit
cucumber
1 bunch
mint
1 unit
lime
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1.75 cup
water
½ tsp
salt
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tsp
fish sauce
(Contains Fish;)
3 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
Rinse the jasmine rice well. Place the rice, coconut milk, water (check ingredients list for amount) and salt (use suggested amount) into a medium saucepan and bring to the boil over a high heat. Once boiled, reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft and the liquid has absorbed. Season with a pinch of pepper and set aside. Cover with a lid to keep warm. **TIP: ** Avoid lifting the lid on the rice as this releases steam and slows down the cooking process.
While the rice is cooking, combine the soy sauce and fish sauce in a small bowl with a drizzle of olive oil. Place the beef rump in a shallow bowl and pour over half the soy sauce mixture (the remaining sauce will become your dressing!).
Roughly chop the Roma tomatoes. Slice the cucumber into 0.5 cm half moons. Pick and finely slice the mint leaves. Zest the lime to get a pinch, then juice to get 3 tsp.
Heat a large frying pan over a high heat. Using tongs, pick up the beef rump, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Slice into 0.5 cm thick strips.
While the beef is resting, combine the tomato, cucumber, mint and mixed salad leaves in a large bowl. Add the lime zest, lime juice and brown sugar to the bowl with the reserved soy sauce mixture. Add the sliced steak and half the lime-soy dressing to the salad (reserve remaining for step 6).
Divide the coconut rice and Thai beef salad between plates. Serve the remaining dressing on the side.