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Prep
20m
Cook
10m
Total
30m
Prep
20m
Cook
10m
Total
30m
Ingredients
Method
Nutrition
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Step 1
Add 2 Tbsp uncooked jasmine rice to a dry frying pan set over a medium heat. Toast, shaking often, for 5-7 mins until golden and nutty-smelling. Let it cool, then blitz to a fine powder using a blender or grind in a pestle and mortar. Set aside.
For
1
M
I
225
g
Rump or bavette steak
2
tsp
Avocado oil
10
g
Jasmine rice
Per Serving
Calories
561kcal
Fat
28g
Carbs
28g
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C
Christine S
a month ago
I’ve made it twice. My sister is vegetarian and the salad and sauce is so delicious that I could happily serve it to her without the meat.
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B
Blair
2 months ago
Again as in similar Thai recipes on here, zero need for the sugar but otherwise excellent dish. Should note that the steak should be cut quite thin to be able to successfully cook it in this method. May need to butterfly it first. Would also be good over vermicelli.
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G
Grace
3 months ago
Very innovative. Amazing flavours and SO vibrant!
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L
Lucy
3 months ago
So much flavour!! 🙌
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K
Kenzie
3 months ago
Easily one of the best salads I’ve ever made
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Ellie M
3 months ago
Less fish sauce. More lime. Sesame oil added
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Eva
4 months ago
Extremely tasty 😳
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Eva
4 months ago
Extremely tasty 😳
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Mr Big Sandwich
4 months ago
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