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Ingredients

3 teaspoon stir-in lemongrass paste
3 teaspoon soy sauce
2 x 125g beef minute steaks
65g (1/4 cup) low-fat mayonnaise
1 tablespoon sriracha chilli sauce (optional)
1/2 Lebanese cucumber, deseeded, thinly sliced
3 radishes, very thinly sliced
40g snow peas, trimmed, thinly sliced
1/4 cup mixed fresh herbs (coriander and mint leaves)
4 slices Abbott’s Village Bakery Harvest Pumpkin & Sunflower Seeds, toasted

Method

Step 1 Combine the lemongrass and soy sauce in a small bowl. Place the steak in a shallow dish. Pour over the soy mixture and turn to coat. Set aside for 5 minutes.
Step 2 Combine the mayonnaise and sriracha in a small bowl. Combine the cucumber, radish, snow peas and herbs in a medium bowl.
Step 3 Heat a chargrill pan over high heat. Spray lightly with oil. Add the steaks and cook, turning, for 1-2 minutes or until cooked to your liking. Transfer to a plate and cover to keep warm.
Step 4 Spread the mayonnaise mixture over each slice of toast. Top 2 of the slices with steak and salad. Cover with the remaining slices to serve.

Thai beef sandwich

How to make Thai beef sandwich

Ingredients

Method