Thai salad with steak.
What do you need: (2 people, 5 points per person)
2 (horses) steaks of 200 grams
1 cucumber (seeds cut out and cut into strips)
1 jar (340 grams (180 grams net)) haricots verts (HAK, drained)
100 grams of bean sprouts (washed)
75 grams of rocket (cut)
75 grams of baby spinach
1 tablespoon white sesame seeds
2.5 tablespoons Thai fish sauce
3 tablespoons of soy sauce
1 teaspoon of Saké (Japanese rice wine)
1 lime (only the juice)
3 tablespoons of Greensweet Stevia Brown
3 cloves of garlic (crushed and chopped)
1 small red onion (cut into thin half rings)
1 shallot (small chopped)
1 red pepper (small cut)
1 tablespoon of mixed salad herbs
fresh black pepper and salt from the mill
spring onions (in rings)
This is how you make it:
(DRESSING) Mix the Thai fish sauce, soy sauce, saké, lime juice, Greensweet Stevia Brown, garlic, shallot, red onion and red pepper and set aside.
(SALAD) Mix in a large bowl the cucumber, bean sprouts, rocket, haricots verts, baby spinach and the mixed salad herbs and set aside.
Pipe the steak on both sides with the PAMspray and sprinkle with fresh black pepper and sea salt. Fry them without oil or butter in the pan in a (grill) pan on each side for 2 minutes.
Remove the steak from the pan and place on a plate or dish. Pack well with foil and set aside for 10 minutes.
Meanwhile, fill two deep plates with the salad.
Cut the steak into slices and spread over the salad.
Divide the dressing over the steak and salad and sprinkle some white sesame seeds and spring onion rings over the dish.
Enjoy your meal!
Source / photo: Sandra Kemna