Salads aren’t just for the summer – there are many ways to enjoy this filling and low-calorie dish for the colder months. This zingy and low-calorie warm Thai beef version is perfect for a winter pick-me-up.
164 kcal per serving
- 400g (14oz) lean sirloin steak, fat removed
- freshly ground black pepper
- 3 tbsp cold water
- 100ml rice wine vinegar
- 1 tbsp powdered sweetener
- ½ red chilli, deseeded and minced
- 2tsp fish sauce
- 1 large cucumber, peeled and thinly sliced
- 1 iceberg lettuce, shredded
- 2 tomatoes, diced
- 2 small shallots, finely sliced
- 2 spring onions, finely sliced
- 1 small bunch coriander, finely chopped
- Preheat the grill to hot.
- Divide the steak into two even pieces and season generously with black pepper before grilling – 2-3 minutes on both sides for a rare steak, 4-5 minutes each side for medium, or 5-6 minutes each side for well done.
- Meanwhile, whisk together the water, rice wine vinegar, sweetener, chilli, fish sauce and a little black pepper in a small saucepan, and warm over a low heat until the dressing has reduced slightly.
- Once the steak is cooked, remove from the grill and leave to rest, covered loosely with aluminium foil, for at least 5 minutes, then slice very thinly and set to one side.
- Toss the cucumber, lettuce, tomatoes, shallots and spring onions with the dressing and divide between 4 plates. Top with the sliced beef, a sprinkling of coriander and serve immediately.