This is one of my all time favorite dinners! It's supposed to be Ostrich Thai Salad but I use a beef steak instead. YUM!
Ingredients
60 ml sweet chilli sauce
zest and juice of 1 lime
30 ml fish sauce
200 g ostrich steak / beef steak
a little olive oil to brush
1 cucumber, cut into strips
1 red onion, thinly sliced
2 spring onions, thinly sliced
1 carrot, cut into thin julienne strips
100 g sugar snap peas, sliced very thinly lengthwise
handful mint and coriander leaves, torn
couscous
1.Preheat the oven to 200°C
2.Combine the chilli sauce, lime zest and juice and fish sauce. Keep aside.
3.Heat a griddle pan over high heat. Brush each steak with olive oil. Fry the steak on each side until it loosens itself from the pan ± 2 minutes each side. Season to taste. Transfer to a baking tray and roast for about 8 minutes to your liking. Leave to stand 5 minutes before slicing thinly.
4.Combine the ostrich with the rest of the salad ingredients and couscous. Serve with the sweet chilli dressing.
Ingredients
60 ml sweet chilli sauce
zest and juice of 1 lime
30 ml fish sauce
200 g ostrich steak / beef steak
a little olive oil to brush
1 cucumber, cut into strips
1 red onion, thinly sliced
2 spring onions, thinly sliced
1 carrot, cut into thin julienne strips
100 g sugar snap peas, sliced very thinly lengthwise
handful mint and coriander leaves, torn
couscous
1.Preheat the oven to 200°C
2.Combine the chilli sauce, lime zest and juice and fish sauce. Keep aside.
3.Heat a griddle pan over high heat. Brush each steak with olive oil. Fry the steak on each side until it loosens itself from the pan ± 2 minutes each side. Season to taste. Transfer to a baking tray and roast for about 8 minutes to your liking. Leave to stand 5 minutes before slicing thinly.
4.Combine the ostrich with the rest of the salad ingredients and couscous. Serve with the sweet chilli dressing.
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