I have been eating too much rich food lately. So much so, when Maus asked me what I wanted for dinner the other night, I said ‘a salad’. A salad was not possible that night because we had just come back to Perth and we were yet to go shopping – I had peanut paste on toast instead. 😦 But before going to bed, I went into the the study to run my eyes over my cookbooks. They landed on the CSIRO Total Wellbeing Diet. Gee, I must have felt weighed down!
For the non-Australians out there, CSIRO stands for the Commonwealth Scientific and Industrial Research Organisation. It is Australia’s national science agency (which, unfortunately, has been subject to significant budget cuts of late, but that is by the by). The CSIRO released this book in 2005 in an endeavour to get Australians to eat better and to lose weight. We are a fat lot. It was a best seller. I am not certain how many Australians are lighter for it. I know I am not.
I have played with the salad quantities a bit. I also added the noodles, sesame oil and sesame seeds. We didn’t want to be that good.
We actually used significantly less meat than suggested – we are not big meat eaters – 500g would be sufficient for 4 people if you are happy with a few thin slices on top of your salad.
These quantities serve 2.
- 400g rump steak
- 1 tbs* olive oil
- toasted sesame seeds, to serve (if desired)
Salad:
- a couple of handfuls of baby spinach leaves
- ½ red capsicum, seeded and finely sliced
- 1 handful of bean sprouts
- 2 spring onions, finely chopped
- ½ cup coriander leaves
- 2 tbs* chopped mint
- 50g rice vermicelli (cooked according to packet instructions.)
- ½ tsp sesame oil
- 2 tbs* lime juice
- 1 tbs* fish sauce
- 1 tbs* soy sauce
- 1 clove garlic, crushed
- 1 red chilli, seeded and chopped
*These are 20 mil tablespoons.
Method:
- Brush the meat with the olive oil.
- Heat a grill plate and cook meat to your liking. Set aside.
- Mix all the dressing ingredients into a small bowl.
- Mix all the salad ingredients together.
- Pour dressing over salad, toss gently.
- Put the salad onto serving plates.
- Slice the meat across the grain into thin strips.
- Place a few strips of meat onto each plate.
- Sprinkle with toasted sesame seeds, if desired.
- Serve immediately.
Passion Fruit Garden 
THis does sound like a great salad, Glenda. For my tastes, the dressing is the star and I don’t think I’ll wait for Summer to try it. Patience never has been my strong suit. 🙂
Hi John, you would need hearty winter meals at the moment.
Too funny – we had a weekend of rich food and tonight we are having soup as it’s 6C outside. But in the summer this is exactly what we’d be having as a light meal – I love zingy, tangy salads.
Hi Nancy, It is amazing how our stomachs quickly rebel from too much rich food.
Who knew that buying that book wouldn’t result in instant weight loss? I bought it too. 🙂
That Thai beef salad is a winner though and I’m sure you look like you’ve lost a kilo already.
I just can’t understand it. Reading it should have been enough …. oh well ….
Thai beef salad makes a regular summer appearance here too, small amount of meat, large amount of salad and a gorgeous hot, sweet, salty and citrussy dressing. Yum!
Sounds good Sandra. how do you make yours?
I bought that book.
Hi Mary, I think every one bought the book but I don’t know anyone who is slimmer for it.
I must have been psyched up enough to use it a few years ago and was doing just fine till I broke my arm. 🙂
Good excuse 🙂
Looks very good..;)
Thanks Tamara
Great dish! My favourite.
Hi Kris, Thanks for stopping by. We actually had it two nights in a row so it can’t be bad.