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A filling lunchtime salad packed with protein and vegies. Refrigerate leftovers and take to work the next day.
For a different flavour, use flaked salmon instead of beef.
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Ingredients
2 cups basmati rice, cooked
480 grams beef
1 tbsp olive oil
1 cucumber sliced
1 red onion sliced
1 punnet cherry tomatoes
¼ bunch mint, roughly chopped
Dressing: 4 tbsp fish sauce
2 tbsp shoyu
1 lime juiced
2 tbsp sesame oil
½ red chilli sliced and deseeded
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Method Heat oil in a wok and stir fry beef until cooked to your liking. Remove from pan and set aside to cool. Slice thinly. In a small bowl mix together all the dressing ingredients. In a separate bowl, combine all other ingredients along with the cooled beef strips. For a hotter salad, increase the amount of chilli. Makes 4 servings |
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