Thai Beef Salad

• 500g rump steak
• 2 tablespoons Thai red curry paste
• 1 tablespoon VEGEMITE
• 200g mixed lettuce leaves
• 1 cup snow pea sprouts
• 240g can baby corn, drained, cut in half length wise
• 1/2 small red onion, thinly sliced
• 1 tablespoon freshly chopped coriander
• 2 tablespoons peanuts, chopped
• 1/3 cup KRAFT FREE* Thai Lime & Coriander Dressing

1. Place rump steak in a flat dish.
2. Combine curry paste and Vegemite* and spread over steak.
3. Marinate 1 hour or overnight in the refrigerator.
4. Arrange lettuce, sprouts, corn and onion onto a serving plate.
5. BBQ steak on a preheated BBQ plate or pan fry in a lightly greased frying pan, 4 minutes each side or until cooked as desired.
6. Slice into strips, add to salad, garnish with chopped coriander, peanuts and drizzle with dressing.

red curry, vegemite, mixed lettuce leaves, snow, baby corn, red onion, coriander, peanuts, coriander dressing

Taken from www.kraftrecipes.com/recipes/thai-beef-salad-103124.aspx (may not work)