Thai Beef and Potato Salad

Thai beef and potato salad recipe
Cook in Cook in:
15 mins
Serves Serves:
£ per Serving Cost per Serving:
Per Serving %RI
Protein 42g
Carbs 21g
Sugar 4g
Fat 13g
Sat Fat 4g
Fibre 3.5g
Salt 1.3g


Cook the potatoes for about 5 minutes in salted boiling water and drain.

Place a frying pan over a medium heat.

Pop the rump steak into a bowl with the soy sauce, sesame oil and garlic, mx well.

In a wok or large frying pan heat the ground nut oil and sesame oil over high heat, add the potatoes, carrot, spring onions and cabbage, cook for a couple of minutes. Add the chilli, garlic, coriander and mint. Turn the heat off. Ideally you want to have a crunch in the vegetables.

Cook the steaks for 2-3 minutes on both sides and rest for 2 minutes before slicing.

Place the wok fried vegetables on to plates, slice the steak, arrange the sliced steak over the stir fry and finish with a sprinkling of sesame seeds and if you have any coriander left sprinkle a little over. 


400g Salad/Baby potatoes (such as Charlotte or Maris Peer), cubed
4x 6oz rump steaks, fat trimmed off
2tbsp soy sauce
1tsp sesame oil
2 garlic cloves, crushed
½ head of Chinese cabbage, finely shredded
4 spring onions, thinly sliced
1 large carrot, very thinly sliced
1 red chilli, finely chopped
2 garlic cloves, crushed
1tbsp fresh chopped coriander and mint
1tbsp ground nut oil
1 tsp sesame seeds

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