Thai Spinach & Beef Salad+7
Thai Spinach & Beef Salad. We’ve got delicious baby spinach in season and in stock, so try this delicious, fresh recipe!
- 1 bag of Eco Leaf Living Salad Baby Spinach
- washed and trimmed
- ½ red onion, thinly sliced and soaked
in water for approx. 15 minutes
- 150g rump steak
- seasoned with salt and pepper
then grilled to your liking.
Dressing: 1 ½ tablespoons lime juice, 1 tablespoon brown sugar, 1 tablespoon fish sauce, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 redchilli, deseeded (to taste).
Soak the red onion in a bowl of water for approximately 15 minutes, then drain and set aside.
Lightly spray a large non-stick frypan with oil and place on medium to high heat. Season steak with salt and pepper.
Grill for 3 minutes each side or until cooked to your liking. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly.
To make dressing, add all ingredients into a small bowl and mix to combine.
To serve, divide Baby Spinach leaves among serving plates and top with red onion and beef. Pour dressing over salad just before serving or serve in individual dishes on the side.