Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- cooked beef (hot or cold) 2 thick steaks (sirloin or rib-eye is best) cooked until rare or some rare roasted topside/silverside
- mint leaves – a large handful, roughly chopped
- coriander – a small bunch, roughly chopped
- chillies – add as many as you like (the hotter the better!) chop finely
- 3 or 4 [spring onions]], sliced quite finely on the diagonal
- 2 or 3 cloves garlic, peeled and sliced very finely
- =
Directions
Cut the cooked beef into thin strips or chunks (as you prefer).
Mix together lime juice and fish sauce with some pepper and sugar.
Combine all the herbs, garlic, spring onions, chillies and beef in a bowl and mix well.
Pour over the dressing and mix again.
Serve with [http://cookalicious.wordpress.com/2006/03/01/thai-recipes-rice-steamed-white-sticky-rice-2/ sticky rice] and fresh vegetables: cucumber, green beans and cabbage or Chinese leaf.
Category:Thai Salads
Category:Thai Meat Dishes
Category:Beef Sirloin Recipes
Category:Beef Topside Recipes
Category:Beef Silverside Recipes
Category:Mint Recipes
Category:Cilantro Recipes
Category:Fresh chile pepper Recipes