Spicy Thai beef with pears
Nici Wickes' recipe for spicy Thai beef with pears creates a beautiful dish packed with nutritional benefits from the bean sprouts and herbs, as well as iron from the strips of tender beef
Ingredients
- 300 - 400g rump steak, trimmed of fat
- 1 tbsp rice bran oil
- 1 tsp sea salt
- 1 tsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tsp brown sugar
- juice from 1 lemon
- 2 pears (Nici used Packham), roughly chopped
- 2 red chillies, deseeded and chopped
- 2 cups mung bean sprouts, rinsed and chopped
- small handful fresh coriander
- lime wedges, to garnish
Steps
- Rub the meat with oil and sprinkle with salt on both sides. Sear in a hot pan or on a BBQ, until rare. Blood will appear on the upper side, turn, then cook for a further minute or until the meat still has decent amount of “give” when pressed. Rest the meat.
- In a large bowl, make a dressing by mixing together the sesame oil, vinegar, brown sugar and lemon juice. Add the pears, chilli, bean sprouts and coriander, tossing well.
- Slice the beef into thin strips across the grain. Toss with the other salad ingredients.
- Pile handfuls into bowls, drizzle any remaining juices/dressing over. Garnish with limes and extra coriander.
This recipe first appeared in New Zealand Woman's Weekly.
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