Thai beef and potato salad

This recipe comes with a great sense of accomplishment, as it seems so difficult before you’ve cooked it. A great post-workout meal or lean lunch, this salad has lots of options for when to be cooked. If you’re looking for a challenge, or to push your cooking skills, give this meal a try.

Prep time: 10 mins

Cooking time: 20 mins

Total time: 30 mins

Recipe by: lovepotatoes

Link to original website: https://www.lovepotatoes.co.uk/recipes/thai-beef-and-potato-salad/

Ingredients:

400g baby potatoes

4x 6oz rump steaks

2 tablespoons of soy sauce

1 teaspoon of sesame oil

2 garlic cloves

4 spring onions

1 large carrot

1 red chilli

1 tablespoon of fresh chopped coriander and mint

1 teaspoon sesame seeds

Method:

Start by cutting up the potatoes into small chunks, and dicing the garlic, onions, carrots and chilli.

Using a pan, cook the potatoes under a medium heat for 5 minutes. Drain with a colander.

Place a frying pan over a medium heat. Put the steak into a bowl, and add the soy sauce, sesame oil and garlic. Mix thoroughly over the steak.

Using the heated frying pan, heat the sesame oil for 2 minutes. Add the potatoes, carrots and spring onions and cook for 3 further minutes. Add the chilli, garlic, coriander and mint. Cook for a further 3 minutes, before turning the heat off.

Fry the steaks with a separate pan, 3 minutes on each side. Allow to rest without heat for 2 minutes before removing from the pan.

Thinly slice the steak over the stir-fry, and add a dash of sesame seeds over the plates before serving.

Thai beef & potato salad