Thai beef salad wraps

Preparation time : 35 mins Cooking time : 20 mins Servings : 6
  • 500 g beef steak (fillet or sirloin or rump)
  • 30 ml olive or avocado oil
  • 60 ml lime juice
  • 45 ml olive oil
  • 5 ml brown sugar
  • 5 ml ginger - finely grated
  • 1 small green chilli - seeded and thinly sliced
  • 4 baby carrots - cut into thin strips
  • 1 small cucumber - cut into thin strips
  • 5 - 6 sugar snap peas - cut into thin strips
  • 3 spring onions - sliced diagonally
  • 1 red onion - thinly sliced
  • small handful coriander - chopped

Preheat oven to 200 °C.

Rub the steak with the oil and season. Heat a griddle pan on high and sear the steak until

browned all over. Place on a baking tray and bake for about 15 mins (depending on

the thickness and how you prefer your steak). Allow to rest for 5 mins before slicing as

thinly as possible.

For the dressing, combine all the ingredients. Season.

Mix all the veggies together and drizzle with half of the dressing. Set aside.

Place a small stack of the veggies on each slice of steak. Roll up and secure with toothpicks.

Place on a serving platter and drizzle with the remaining dressing.

This is an extract from the cookbook "As Good as Eating Out" by Your Family Magazine.  

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