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Features for "Asian Style Beef And Potato Salad"
Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Calorie, Reduced Carbs, Low Protein diet.
Ingredients for "Asian Style Beef And Potato Salad" (Click here for measurement conversion) 1 kg Potatoes, unpeeled
400 gm Rump Steak
1/4 cup roughly chopped fresh Coriander Leaves
1/4 cup roughly chopped fresh Mint Leaves
4 cups mixed Salad Greens, washed
1/4 Red Onion, finely sliced
2 cups Bean Sprouts
1/2 small Red Chili, seeded, finely chopped
2 Tablespoons toasted Sesame Seeds
Dressing
1/2 cup Coconut Milk
2 Tablespoons Lime Juice or Lemon Juice
1/2 small Red Chili, finely sliced
2 teaspoons Fish Sauce
Method for "Asian Style Beef And Potato Salad"
Dressing:- combine all ingredients in a screw top jar. Salad:- Cook (boil, steam or microwave) potatoes until tender. Drain and slice lengthways into wedges. Cook steak about 4 minutes per side on a preheated BBQ (grill) plate. Allow to rest for 5 minutes before slicing thinly across the grain. Mix salad ingredients (except sesame seeds)with the beef and potatoes, folding the dressing through gently. Sprinkle with the sesame seeds and serve.
Comments
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 4
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