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Steak and Spicy Cucumber Salad

This recipe consists of an ingredient often referred to as "liquid gold". If you're guessing it right, then yes it is Honey! Even though it contains simple sugars, it is not the same as white sugar or artificial sweeteners. Its exact combination of fructose and glucose actually helps the body regulate blood sugar levels. Honey is truly an exception.

    This combination does not exist.


    Celery 35.0 grams

    Celery

    Ginger 6.0 grams

    Ginger

    Medium Cucumber 1.0 Unit(s)

    Medium Cucumber

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Red Bell Pepper 1.0 Unit(s)

    Red Bell Pepper

    Large Red Chili 1.0 Unit(s)

    Large Red Chili

    Bean Sprouts 20.0 grams

    Bean Sprouts

    Spring Onions 15.0 grams

    Spring Onions

    Coriander 3.0 grams

    Coriander

    Mint Leaves 3.0 grams

    Mint Leaves

    Basil Leaves 3.0 grams

    Basil Leaves

    Thai Dressing by Let's Cook 15.0 ml

    Thai Dressing by Let's Cook

    Steak 200.0 grams

    Steak


    • Time : 30.0 mins
    • |
    • Calories: 595.0 kcal
    • |
    • Protein : 46.0 g
    • |
    • Fat : 35.0 g
    • |
    • Carb. : 25.0 g
    : Your Kitchen Essentials
    Utensils: Pan | mixing bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Vegatables
    Wash and dry the vegetables prior to chopping (as required):
    - Cucumber: cut lengthwise, scoop out seeds and julienne
    - Celery: julienne
    - Red Bell Peppers: julienne
    - Spring onions: julienne
    - Coriander: chop roughly
    - Basil Leaves: chop roughly
    - Mint Leaves: roughly chop
    - Bean sprouts: just wash and dry
    - Ginger and Garlic: peel and mince
    - Red Chili: chop finely.
    : Grill the Steaks
    Heat some oil in a pan. Once it’s hot enough, cook the steaks for around a minute or 3-4 on each side. Take them off the pan and let them rest for 5-10 minutes. Slice the steaks.
    : Prepare the Salad, Plate and Serve
    In a bowl combine: thai dressing, ginger, garlic, red chili, salt and pepper. Then mix in celery, cucumber, red bell pepper, spring onions, coriander, mint leaves, basil leaves, bean sprouts (save some for garnish) and steak slices. Toss well.

    Plate and Serve:
    Plate the salad, garnish with some bean sprouts and serve.