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Getting the flavours of Thailand at home couldn't be simpler with this 6-ingredient main course salad
600 g beef rump steak
2 cups mixed salad leaves
200 g packet bean sprouts
1 punnet cherry tomatoes halved
½ cup sweet chilli sauce
1 lime juiced
- Heat a grill pan or barbecue and chargrill steak for 6 min, turning once. Remove from heat, cover with foil and stand for 5 min.
- Slice meat into thin strips, place in a bowl with any juices. Add salad leaves, bean sprouts, tomatoes and sauce to the bowl and toss to combine. Drizzle with fresh lime juice.