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Paula Antoniou
Thai steak salad with cucumber
Meal salad of steak, haricots verts, cucumber and bean sprouts. With oriental seasonings: red pepper, lime and ginger.
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Ingredients
Directions
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Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out and cut the flesh into rings.
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Clean the lime, grate the green skin of the lime, press the fruit and keep the juice separate.
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Peel and grate the ginger and add with the rice and sesame oil and fish sauce.
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Mix the steak with the marinade and leave covered for 30 minutes outside the refrigerator.
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Meanwhile, bring a pot of water to the boil and boil the haricots for 4 minutes. Drain and rinse cold under the tap.
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Cut the cucumber into half slices.
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Remove the meat from the marinade and store the marinade. Dab the steak dry with kitchen paper.
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Heat the sunflower oil in a stirring stir fry the meat on high heat 3 min.
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Remove from the woks the haricots verts, cucumber, bean sprouts and marinade in the wok. Stir fry 2 minutes and add the meat again.
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Drizzle to taste with lime juice and serve immediately. Divide over 4 bowls and serve.
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Nutrition
325Calories
Sodium7% DV170mg
Fat35% DV23g
Protein42% DV21g
Carbs2% DV7g
Fiber12% DV3g
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