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heartfoundation.org.au|Helpline 13 11 12

Thai beef salad with egg nest

10 - 15 minutes (20 minutes)
Serves 4
    400g rump steak, trimmed
  • Spray olive oil
  • 3 eggs
  • 2 Lebanese cucumbers, grated
  • 1 carrot, peeled and grated
  • 1 red onion, halved, cut into thin wedges
  • 200g cherry tomatoes, halved
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 cup Thai basil leaves
  • 2 tablespoon roasted unsalted peanuts, roughly chopped
  • *Lime Ginger Dressing*
  • 1/4 cup lime juice
  • 1/2 tablespoon fish sauce
  • 1 teaspoon finely grated ginger
  • 1 tablespoon salt reduced soy sauce
  • 1 teaspoon sesame oil
Preheat a BBQ grill or chargrill pan on high. Lightly spray grill with
olive oil. Cook steak on the grill for 2-3 minutes each side for medium or
until cooked to your liking. Transfer to a plate. Set aside for 10 minutes
to rest then thinly slice.

To make the dressing, combine lime juice, fish sauce, ginger, soy sauce and
sesame oil in a small bowl and whisk to combine. Set aside.

Place the eggs in a medium bowl and whisk to combine. Heat a non-stick
frying pan over medium heat. Lightly spray pan with olive oil. Working
quickly, using a whisk, drizzle the pan with a quarter of the mixture back
and forth into the pan to form a crisscross pattern. Cook until crisp.
Carefully remove and set aside. Repeat with remaining egg mixture, to make
4 egg nests.

Place the cucumber, carrot, red onion, cherry tomatoes, mint, coriander,
Thai basil leaves and dressing in a large bowl and toss to coat.

Divide the egg nests between the plates and top with salad, sliced rump
steak and peanuts to serve.

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