MEDICUS MARCH 2016

W I N E

F O O D

Fresh and full of flavour

Sophie Budd Chef, Taste Budds Cooking Studio

I love versatile food that can be just as good for lunch at the office as it can be for the dinner table. Light, fresh and packed full of flavour, this delicious Thai beef salad is a classic Asian dish, and one that features on my weekly menu at least once. For a heartier meal, add about 80grams of cooked rice noodles to the salad or enjoy it with some roasted rice.

THAI BEEF SALAD

(Serves 2)

Method • Cut the steak thin, fry in a hot pan with a dribble of hot coconut oil. • Once searing, add the chilli and ginger and toss. Remove from heat. • Finely chop the cabbage, tomato and spring onions and combine with cucumber and fresh coriander in a mixing bowl. • To make dressing, mix all ingredients together. Toss cooked beef with dressing, then toss through salad. Serve immediately.

Ingredients 100g steak 1/8 Chinese cabbage 1 tomato 2 spring onions 1 cup coriander, chopped 1 cup cucumber, sliced Handful of peanuts, toasted 2tbs sesame seeds, toasted Juice of a lime Splash of Chinese vinegar Splash of sesame oil 1/2 chilli, thinly sliced Tiny knob of ginger, grated 1tbs coconut Oil

Join Sophie Budd at one of her cooking classes; visit www.tastebudds.com.au for details.

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