Thai beef and broccoli salad


  • 500 g (1 lb) lean rump (round) steak
  • ½ cup (125 ml) salt–reduced soy sauce
  • 2 cloves garlic, crushed
  • ⅓ cup (80 ml) fresh lime juice
  • 1 cup (60 g) small broccoli florets
  • ⅓ cup (5 g) fresh mint
  • ⅓ cup (5 g) fresh basil
  • ¼ cup (7 g) fresh coriander (cilantro) leaves
  • ½ telegraph (long) cucumber, sliced
  • 2 long red chillies, seeded and sliced
  • 2 teaspoons soft brown sugar


  1. Put the steak in large bowl with ¼ cup (60 ml) of the soy sauce, the garlic and 2 tablespoons of the lime juice.
  2. Turn to coat the steak and set aside for 10 minutes.
  3. Heat a chargrill pan or large non–stick frying pan over high heat.
  4. Cook the steak for 1–2 minutes on each side for rare, or until cooked to your liking.
  5. Set aside to cool.
  6. Steam the broccoli in a steamer set over a saucepan of boiling water for 5–6 minutes, or until just tender.
  7. Refresh immediately under cold water, drain, and allow to cool.
  8. Place in a large bowl with the mint, basil, coriander and cucumber.
  9. Thinly slice the steak and add to the broccoli in the bowl.
  10. Combine the chilli, sugar, remaining soy sauce and lime juice and pour over the steak and broccoli, tossing gently to combine.
  11. Divide among serving plates and serve.

Serves 4
Preparation: 5 minutes, plus 10 minutes marinating
Cooking: 10 minutes


Source: Low Fat No Fat Asian Cooking
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