Mother's Day Recipe- Thai Beef Salad

Mother's Day Recipe- Thai Beef Salad

For our second Mother’s Day recipe, why not treat Mum to a delicious Thai beef salad? Simple, tasty and low-calorie, this recipe makes for the perfect mother’s day lunch – so grab your spudnik spiraliser and your Tower non-stick frying pan, and get busy! Ingredients:

• 1 cucumber, halved widthways and spiralised into noodles
• 1 mooli or similar radish, halved widthways and spiralised into noodles
• 1 beef rump steak
• 2 tablespoons oil
• 100g beansprouts
• Freshly chopped coriander
• 1 garlic clove, crushed
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• ½ lime, zested and juiced
• 1 red chilli, finely chopped

Method:

• Spiralise the cucumber and radish using your spudnik spiraliser.
• Mix the garlic, sugar, fish sauce, lime and chilli and stir until the sugar has dissolved.
• In a large bowl, toss the cucumber and radish with half the dressing.
• Rub the steak with oil on both sides and season.
• Heat a Tower non-stick frying pan until searing hot and fry the steak for 2-3 minutes for a medium rare consistency.
• Take the steak off the heat and let it rest.
• Pile the spiralised vegetables onto a plate and mix with the beansprouts and coriander.
• Top with the diced steak and the remaining dressing.