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Thai Salad with Scotch Beef

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Add some colour to your plate with this fresh and vibrant Thai Beef Salad, packed with flavour, nutrients and protein.

How to cook & Ingredients

25 mins
20 mins
4

Ingredients 

500g lean Scotch Beef PGI mince

1 x medium red onion, peeled and diced

2 x cloves garlic, peeled and diced finely

10g red chilli, finely chopped

13g piece peeled fresh ginger, grated finely

1 x beef stock pot

1 x heaped tsp paprika

1 x 250g pack medium egg noodles

½ head Chinese leaf cabbage, shredded

1 x pointed red pepper, cut into long, thin strips

2 x medium carrots, peeled and cut into long, thin strips

100g mange tout, trimmed and cut lengthways into long strips

4 x spring onions, trimmed and cut lengthways into strips

Juice of 1 lime

60ml sesame oil

50ml soy sauce

30g dry roasted peanuts, finely chopped

6g fresh coriander, finely chopped

Green chilli and sesame seeds to garnish

Black pepper

Cooking Method

  • Heat the sesame oil in a large frying pan – add the mince, onion and garlic and fry to brown the meat.

    1
  • Add the chopped chilli to the pan.

    2
  • Add the grated ginger to the pan along with the soy sauce, lime juice, stock pot and paprika, season with black pepper.

    3
  • Turn the heat to low, cover the pan and cook for 20 mins, stirring occasionally.

    4
  • Cook the noodles according to instructions on the pack – approx. 4 minutes.

    5
  • Assemble the bowl by placing the drained noodles in each of the four bowls.

    6
  • Add the shredded vegetables to each bowl.

    7
  • Divide the mince between the bowls.

    8
  • Finish by sprinkling the peanuts and coriander on top.

    9
  • Garnish with slices of chilli and a sprinkle of sesame seeds.

    10
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