Sticky Thai Vegetable Beef Salad with Sesame, Soy and Chilli Dressing

A quick stir-fry featuring griddled rib-eye steak and crunchy vegetables tossed in a sweet and spicy sesame soy dressing.

Quick Beef High Protein Dairy Free Stir-Fry Thai

Estimated Nutrition

Calories

842.1

kcal / serving

842.1 kcal total

Carbs

28.5g

per serving

28.5 g total

Fat

62.1g

per serving

62.1 g total

Protein

42.4g

per serving

42.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

tsp

Clear Honey

Fruits

piece

Lime

Juice only

piece

Lime

Wedges for garnish

Meat

150

Rib-Eye Beef

Cut into strips

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

Freshly ground, to taste

clove

Garlic

Chopped

pinch

Chilli Flakes

tbsp

Sesame Seeds

handful

Chives

Chopped, for garnish

OilsFats

tbsp

Olive Oil

Divided use for rubbing steak

tbsp

Olive Oil

For frying

Vegetables

Mangetout

Halved lengthways

Baby Sweetcorn

Halved lengthways

Method

Heat a griddle pan until it is smoking hot.

Rub the steak with 15 ml of olive oil and season with salt and pepper.

Griddle the steak for 1 to 2 minutes per side and set aside to keep warm.

Heat the remaining 15 ml of olive oil in a wok and fry the garlic for 1 minute.

Add the mangetout and baby corn and fry for another minute.

Add the soy sauce, chilli flakes, lime juice, and honey and cook for 1 minute.

Stir the sesame seeds into the vegetable mixture.

Serve the vegetables topped with steak and garnished with chives and lime wedges.