Thai beef salad

Name: Thai beef salad
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 350 g Quinoa; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 350 g Sweet peas; 1 Cucumber; 1 collar Coriander; 4 red onions; 400 g Roast Beef Cuts; 2 Garlic cloves; 4 TABLESPOONS Rice vinegar (alternatively white wine vinegar); 7-10 Tbsp Juice of 2 limes; 5-7 TABLESPOONS light soy sauce; 4 TABLESPOONS Sesame Oil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

350 g Quinoa
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
350 g Sweet peas
1 Cucumber
1 collar Coriander
4 red onions
400 g Roast Beef Cuts
2 Garlic cloves
4 TABLESPOONS Rice vinegar (alternatively white wine vinegar)
7-10 Tbsp Juice of 2 limes
5-7 TABLESPOONS light soy sauce
4 TABLESPOONS Sesame Oil

Directions

1
Cook the quinoa in boiling salted water according to the instructions on the packet for 10-15 minutes. Wash and clean the mangetouts and cut them diagonally in half. Wash the cucumber. First cut lengthwise into slices, then diagonally into strips.
2
Wash the coriander, shake dry and chop finely.
3
Onions peel, halve lengthwise and cut into fine strips. Pluck the roast beef into pieces. Drain quinoa in a sieve, drain and let cool. Mix with mangetouts, cucumber, coriander and roast beef.
4
For the marinade, peel and finely chop the garlic. Mix with vinegar, lime juice and soy sauce, fold in oil. Season to taste with salt, pepper and sugar. Mix with quinoa meat salad.