recipes
Warm Thai Beef Salad
A delightful blend of warm vegetables and fresh salad ingredients topped with tender sliced beef.
serves 4
15 min prep
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ingredients
| 350g fillet steak 500g packet frozen Birds Eye Stir Fry - Thai Style 3 cups finely shredded Chinese cabbage 1 cup coriander leaves, chopped ¼ cup roasted cashews or peanuts, chopped Dressing: 2 tablespoons lime juice 1 tablespoon fish sauce 2 tablespoons kecap manis 1 teaspoon grated ginger 1 small red chilli, finely chopped |
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instructions
step 1
Grill or barbecue steak for 3-4 minutes on either side or until cooked to medium. Stand for 5 minutes before slicing into thin strips.
step 2
Cook frozen Birds Eye Stir Fry vegetables following packet directions. In a bowl combine cabbage, coriander leaves and cooked vegetables. Place on a serving platter and arrange meat on top.
step 3
Combine dressing ingredients in a screw top jar and shake well. Pour over salad, gently toss and garnish with chopped nuts. Serve immediately.
recipe tip
Salad can be served warm or chilled. Nuts are optional.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1160kJ (278Cal) | 352kJ (84Cal) |
| Protein | 24.7g | 7.5g |
| Fat - Total | 9.0g | 2.7g |
| - Saturated | 2.6g | 0.8g |
| Carbohydrate | 20.0g | 6.1g |
| - Sugars | 12.6g | 3.8g |
| Dietary Fibre | 8.6g | 2.6g |
| Sodium | 941mg | 285mg |
| Potassium | 1060mg | 322mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Warm Thai Beef Salad
Warm Thai Beef Salad
A delightful blend of warm vegetables and fresh salad ingredients topped with tender sliced beef.
ingredients
350g fillet steak
500g packet frozen Birds Eye Stir Fry - Thai Style
3 cups finely shredded Chinese cabbage
1 cup coriander leaves, chopped
¼ cup roasted cashews or peanuts, chopped
Dressing:
2 tablespoons lime juice
1 tablespoon fish sauce
2 tablespoons kecap manis
1 teaspoon grated ginger
1 small red chilli, finely chopped
instructions
step 1
Grill or barbecue steak for 3-4 minutes on either side or until cooked to medium. Stand for 5 minutes before slicing into thin strips.
step 2
Cook frozen Birds Eye Stir Fry vegetables following packet directions. In a bowl combine cabbage, coriander leaves and cooked vegetables. Place on a serving platter and arrange meat on top.
step 3
Combine dressing ingredients in a screw top jar and shake well. Pour over salad, gently toss and garnish with chopped nuts. Serve immediately.
serves 4 15 min prep recipe tip
Salad can be served warm or chilled. Nuts are optional.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au