Asian Style Potato and Beef Salad

Experience that holiday feeling

Preparation: 6 minutes

Cooking: 10-15 minutes

Serves 4

1 kilo whole potatoes, (Ruby Lou or Royal Blue), unpeeled

400gm rump steak

1/4 cup roughly, chopped coriander leaves

1/4 cup roughly chopped mint leaves

100gm mixed salad leaves, washed

1/4 red onion

2 cups bean sprouts

1/4 red chilli, finely chopped

2 tblspn sesame seeds, toasted


1/2 cup coconut milk

2 tblspn lime or lemon juice

1/4 red chilli, finely sliced

2 tspn fish sauce

Combine all dressing ingredients in a jar with a lid.

Boil, steam or microwave whole potatoes until tender. Drain.

Slice potatoes lengthwise.

Cook steak on both sides on a pre-heated barbecue plate.

Leave to rest. Slice thinly.

Mix all salad ingredients with the potatoes and beef, fold the dressing through.

Sprinkle with sesame seeds to serve.