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Vickys Hot & Sour Beef Salad, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Hot & Sour Beef Salad, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 15 minutes
Serving : 4
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Prepare the ingredients before making Vickys Hot & Sour Beef Salad, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Hot & Sour Beef Salad, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Hot & Sour Beef Salad, Gluten, Dairy, Egg & Soy-Free

  • 450 grams rump steak
  • 1 juice of 1 lime
  • 2 tbsp thai sweet chilli dipping sauce
  • 1/2 red onion, thinly sliced
  • 250 grams cherry tomatoes, halved
  • 1/2 cucumber, peeled, halved lengthways and sliced
  • 15 grams fresh chopped mint
  • 15 grams fresh chopped coriander
  • 1 salt to taste
  • 1 whole lettuce leaves
  • 300 grams rice noodles - optional

How to Make Vickys Hot & Sour Beef Salad, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Vickys Hot & Sour Beef Salad, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Preheat a non-stick frying pan and cook the steak for 4 minutes, turning once, until cooked to your liking. Set aside to rest for 5 minutes
  • Step 2
  • Heat the lime juice and dipping sauce until melted and warm
  • Step 3
  • Put the onion, tomatoes, cucumber, mint and coriander into a large serving bowl. Slice the steak into strips and add to the bowl with the lime dressing and toss to combine
  • Step 4
  • Season to taste then divide between 4 plates. Serve with the whole lettuce leaves, using them to help scoop up the salad
  • Step 5
  • For a more substantial meal, add cooked noodles to the salad before mixing
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