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Thai Beef Salad

Protein Packed Beef Salad with Tangy Flavours

4 - 5

Serves

20 mins

Prep Time

10 mins

Cook Time

Brooke Campbell

Recipe author

Brooke Campbell

On the table in 30 minutes, this Thai Beef Salad is a great option when you feel like a lighter meal full of fresh, tangy & spicy flavours. Bulk it up with egg or rice noodles for a more filling meal. We love the extra crunch added by the toasted rice mixture, which is suprisingly easy to make. Cooked too much steak at a bbq, we’ve got you sorted – thinly slice leftover steak and use it in this Thai Beef Salad.

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High Iron

High Protein

Thai Beef Salad

Ingredients

Salad

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500g Quality Mark rump steaks

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1 Tbsp olive oil

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4 shallots

thinly sliced

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a small handful of mint leaves

chopped

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a handful of fresh coriander leaves

chopped

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4 Tbsp white rice

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120g mesclun

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1 punnet of cherry tomato

halved

Dressing

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2 garlic cloves

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1 green chilli

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halved

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2 tablespoons lime juice

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2 Tbsp oil

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2 tsp sesame oil

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3 Tbsp fish sauce

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3 Tbsp chopped lemongrass

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2 tsp brown sugar

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1/2 tsp chilli flakes

Method

To Make Dressing

To Make Rice Powder

To Sear Steak

To Assemble

1

Combine the garlic, one of the chilli halves, lime juice, sesame oil, fish sauce, lemon grass, brown sugar and chilli flakes in a food processor or nutri bullet until roughly chopped and combined.

2

Taste and adjust seasonings with additional lime juice, fish sauce or sugar if needed.

3

Set aside in a small bowl.

4

Slice the remaining chilli into thin round slices and stir through the dressing.

More info

Nutrition Information per Serving (306g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1808 kJ (432 kcal)

Protein

30.7g

Total Fat

24.6g

Saturated Fat

5.3g

Carbs

20.0g

Sugars

5.9g

Sodium

1445mg

Iron*

4.3mg

* Percentage of recommended daily intake (Aust/NZ)