Thai steak with spiced Asian slaw recipe
Marinated in massaman curry paste and served with a chilli-spiked slaw of Chinese leaf, mangetout and radishes, these Thai-inspired steaks make for one flavour-packed supper. Not only are they high in protein and a great source of vitamin B12, but they can be on the table in just 25 minutes - who said healthy eating wasn't easy?
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 292 calories / serving
Ingredients
- 395g pack thin cut beef steaks
- 4 tbsp Thai massaman curry paste
- ½ head of Chinese leaf, shredded
- 100g mangetout, finely shredded
- 125g radishes, thinly sliced
- 2 limes, juiced
- 30g pack coriander, chopped
- 1 red chilli, finely chopped
- 250g pack Thai inspired grains or wholegrain rice
Each serving contains
- Energy
- 1225kJ 292.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 1.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 23.0gProtein 26.5gFibre 7.8g
Method
- Put the beef in a shallow bowl and rub all over with the curry paste. Leave to marinate for 10 mins.
- Meanwhile, put the Chinese leaf, mangetout and radishes in a bowl, toss with the lime juice, coriander and chilli, then season and set aside. Cook the grains or rice following the pack instructions.
- Heat a nonstick frying pan until hot and cook the steaks in 2 batches for 1 min on each side, or until cooked to your liking. Cover with foil and rest for a few minutes, then cut into thin strips.
- Serve the grains alongside the slaw, with the steak on top.
- See more Steak recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
