Guilt-free DINNERS

THAI BEEF SALAD WITH BROWN RICE VERMICELLI

SERVES 6 PREP AND COOK: 30 MINS

1 tblsp oil
750g beef rump steak, cut crossways into three pieces
200g brown rice vermicelli
2 small Lebanese cucumbers, halved lengthways, diagonally thinly sliced
200g grape cherry tomatoes, halved
1 cup fresh mint leaves
1 cup fresh coriander leaves
⅓ cup chopped pistachios

DRESSING

1 tblsp of each fish sauce, light soy sauce, lime juice and caster sugar
1 long fresh red chilli, halved, deseeded, thinly sliced
4 large kaffir lime leaves, finely chopped

Heat oil in a large, non-stick frying pan over a medium to high heat. Add beef. Cook for 2 to 3 minutes, on each side, or until cooked to your liking. Remove. Cover lightly with foil