PREP TIME IN MINS
15
COOK TIME IN MINS
20
SERVES
4
LEMONGRASS BEEF SALAD
TOTAL CALORIES 1681 | CALORIES PER SERVE 420
Grill the beef and vegetables for this dish on a barbecue for the perfect summer meal.
INGREDIENTS
1 cup brown basmati rice
500 g diced lean beef
½ teaspoon caster sugar
2 teaspoons ground white pepper
1 stalk lemongrass, finely chopped
1 cm piece of ginger, finely grated
1 green capsicum, seeded and thickly sliced
1 red capsicum, seeded and thickly sliced
1 red onion, cut into wedges
1 butter lettuce, leaves separated
1 telegraph cucumber, halved lengthways, seeds scraped and thinly sliced diagonally ½ cup mint leaves 2 limes, halved crossways
METHOD
1
Place the rice and 2 cups of water in a saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes or until the rice is just cooked.
2
While the rice is cooking, preheat a large chargrill pan over medium–high heat.
3
Place the beef, sugar, pepper, lemongrass and ginger in a bowl and toss together until coated. Chargrill for 4 minutes, turning occasionally, or until golden on all sides. Transfer to a large heatproof bowl and leave to stand, covered.
4
Chargrill the capsicum and onion, in batches, for 3–4 minutes until just tender and golden. Add to the chargrilled beef along with the rice and toss well to combine. Season with salt.
5
Divide the lettuce leaves, cucumber and mint among serving plates and top with the beef mixture. Serve warm, squeezing the lime halves over.
MICHELLE BRIDGES
DELICIOUS NUTRITIOUS
