Vietnamese herb salad with tamarind and honey glazed beef
- June 2016
- Serves 4
- Hands-on time 1 hour, plus 1-2 hours marinating
Juicy tamarind and honey glazed steak, crunchy vegetables, roasted peanuts and a bounty of fresh herbs – this could be the salad to end all salads.
- 23.1g (3.8g saturated)
- 44.8g (14.3g sugars)
You can find all these ingredients in a good supermarket (Waitrose sells Thai basil). For a quicker version, don’t marinate the beef.
Stir the beef into the marinade and make the dressing the night before, then cover and chill.
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