Thai Beef Salad
This Thai Beef Salad is a fresh, vibrant and flavour-packed meal that comes together in under 30 minutes. Juicy, perfectly seared rump steak is sliced and laid over a bed of mixed salad leaves, cherry tomatoes, cucumber, red onion and fresh mint, then drizzled with a zesty homemade Thai dressing made with lime juice, fish sauce, chilli and coriander. At just 279 calories and 35g of protein, this is a light but incredibly satisfying meal that's perfect for lunch or dinner. Clean, bold flavours that never get old.
Nutrients
Per serving
Steps
Finely chop chilli, garlic and coriander. Add all remaining dressing ingredients to a jar and shake to combine.
Season beef with salt and pepper.
Heat a pan to high heat and add oil.
Cook steak for 3 minutes each side.
Allow steak to rest while you chop up your salad ingredients.
Portion salad ingredients into containers or plates.
Slice steak and lay on top of the salad.
Add dressing to the salad just before eating.
Ingredients
| DRESSING | |
| 1/2 tsp | birds eye or Thai chilli |
| 1 clove | finely minced garlic |
| 1 tbsp | finely chopped coriander stems |
| 2 1/4 tsp | white sugar |
| 2 tbsp | fish sauce |
| 3 tbsp | lime juice |
| 1 tbsp | vegetable oil |
| 1 small pinch | salt |
| SALAD | |
| 600g | Rump Steak |
| 1 tbsp | oil |
| 1/4 tsp | salt and pepper |
| 240g | mixed salad leaves |
| 220g | cherry tomatoes halved |
| 1/4 small | red onion |
| 1 | cucumber |
| 1/4 cup | mint leaves |
