Thai beef salad
Protein packed beef salad with tangy flavours
4 - 5
Serves
20 mins
Prep Time
10 mins
Cook Time
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 and 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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Ingredients
Salad
500g Quality Mark rump steaks
i
1 Tbsp olive oil
4 shallots
thinly sliced
a small handful of mint leaves
chopped
a handful of fresh coriander leaves
chopped
4 Tbsp white rice
120g mesclun
i
1 punnet of cherry tomato
halved
Dressing
2 garlic cloves
1 green chilli
i
halved
2 tablespoons lime juice
2 Tbsp oil
2 tsp sesame oil
3 Tbsp fish sauce
3 Tbsp chopped lemongrass
i
2 tsp brown sugar
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.
Nutrition Information per Serving (306g)
This nutrition analysis is based on 4 serves. Note the dressing ingredients will be contributing to the recipe's sodium content.
Energy
1808kJ (432 kcal)
Protein
30.7g
Total Fat
24.6g
Saturated Fat
5.3g
Carbs
20.0g
Dietary Fibre
3.8g
Sodium
1445mg
Iron
4.3mg
Zinc
5.0mg
Vitamin B12
1.7µg
