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Spiced Thai beef salad with wild rice

Spiced Thai beef salad with wild rice

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This Slimming World spiced Thai beef salad with wild rice is healthy, low-fat and great if you're on their Extra Easy diet!

Cooking time: 55 mins
-60
Serves: 4

Ingredients

'Whenever I cook rice or pasta, the pan would always boil over and mess up my hobs. My mum told me to rub the inside of the pan with vegetable oil to stop this. It works brilliantly.' Janice Wood, 38, Stoke-on-Trent, Staffordshire

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198g (7oz) dried wild and longgrain rice
397g (14oz) lean frying, sirloin or fillet steak, cut into thin strips
2 garlic cloves, peeled and finely chopped
1tsp finely grated ginger
1tbsp finely chopped lemongrass
4 kaffir lime leaves, finely shredded
2 spring onions, finely sliced
2 red chillies, deseeded (optional) and finely chopped
1tbsp dark soy sauce
100ml (3½ fl oz) beef stock
½ cucumber, finely shredded
Juice of 2 limes
1tbsp nam pla (Thai fish sauce)
½ tsp artificial sweetener (optional)

Method

Cook the rice according to the packet instructions, drain and transfer to a wide mixing bowl.
Heat a non-stick frying pan or wok over a high heat and when hot, add the beef strips, garlic, ginger, lemongrass, lime leaves, spring onions and red chillies. Stir-fry over a high heat for 5-6 mins or until the beef is sealed and lightly browned.
Add the soy sauce and stock and bring to the boil. Cook over a moderate heat for 8-10 mins, stirring often until all the liquid is absorbed. Remove from the heat and set aside. Toss the cucumber with the reserved rice and divide between four serving plates or bowls.
Mix together the lime juice, fish sauce and sweetener, if using, and stir until dissolved. Spoon this mixture over the beef and toss to mix well. Spoon the beef mixture over the rice and serve immediately.

Slimming World 'syns' per serving: Free on Extra Easy

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