This Thai spiced steak salad makes a delicious and filling meal for two, and it's so healthy.
It's packed with mango, radishes, beansprouts, rocket and fresh herbs, all of which count towards your five-a-day. Plus there's only 11g fat per serving, and it's under 500 calories. The rice noodles really fill you up so it's satisfying as well as tasty. Plus it's really easy to prepare - the only cooking is for the steak, which is just quickly fried in a very hot pan. You can have this dinner on the table in just a little over half an hour (probably less with a little practice).
Ingredients
- 200g (7oz) piece rump steak
- 1 tsp Thai Massaman curry paste or similar paste (we used Blue Elephant brand)
- 1 tbsp sunflower oil
- 100g (3½oz) Thai rice noodles
- 1 small ripe mango
- About 60g (2oz) fresh beansprouts
- 2 handfuls of wild rocket or other salad leaves
- 2-3 radishes, trimmed and finely sliced
- A few fresh coriander leaves, optional
- Thai fish sauce or soy sauce, for serving
WEIGHT CONVERTER
Method
- Trim steak of fat, then rub with the curry paste and oil. Leave to marinate for 10 mins at room temperature. Meanwhile, soak the noodles according to pack instructions and leave for 10-15 mins.
- Heat a griddle pan or heavy frying pan and, when very hot, put steak on to cook for 3 mins on each side, then put it on a board, cover and leave for 5 mins.
- Peel and stone the mango and slice it thinly. Then slice the steak thinly.
- Put some drained noodles into 2 bowls. Add the beansprouts, leaves, radishes and mango slivers and mix in a little, then arrange the meat on top. Garnish with coriander leaves, if you like. Drizzle with fish sauce or soy sauce for serving. (Not suitable for freezing).
Top tip for making Thai spiced steak salad
If you haven’t got a curry paste to rub on the steak, mix a 1cm (½in) piece of finely grated ginger with 1 tbsp each of lime juice, rice vinegar, honey, 2 tbsp light soy sauce and 2 tsp Chinese Five Spice paste or a little Thai green curry paste.
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