Weight Watchers Spicy Thai Beef Salad With Herbs 4 Points Per Se - cooking recipe

Ingredients

for the dressing
2 teaspoons reduced salt soy sauce
2 teaspoons olive oil
1 tablespoon lime juice
1 garlic clove (crushed)
1/2 teaspoon fresh ginger, grated
1/2 red chili (sliced finely)
for the salad
50 g raw mange-tout (halved)
baby salad leaves (handful)
1/2 small red onion, cut into slim wedges
6 cherry tomatoes, halved
75 g cucumbers, sliced
small handful of
fresh coriander
of fresh mint
fresh basil leaf
100 g thai jasmine rice
200 g lean rump steak trimmed of all fat
low-fat cooking spray

Preparation

in a small bowl whisk the ingredients together for the dressing together and set aside.
place the mangetout in a heatproof bowl and pour boiling wtaer over, drainw ell after 5 minutes. arrange mangetout salad leaves, red onion and most o the herbs on a serving platter, set aside.
menawhile season the steak with grounds salt and black pepper heat nonstick pan with low fat cooking spray and fry the steak for a minute or two each side until done to your liking place on a warm plate to rest for 2 minutes.
cook the jasmine rice according to packet instructions.
slice steak into thin strips arrange on top of salad the pour the dressingover and garnish with remaining herbs, serve with rice.