Thai Beef Salad
Protein Packed Beef Salad with Tangy Flavours
4 - 5
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.
Rate this recipe
Under 30 Minutes,
Special Occasion & Entertaining,
500g Quality Mark rump steak
1 tbsp olive oil
a small handful of fresh mint leaves
a handful of fresh coriander leaves
4 tbsp white rice
1 punnet cherry tomato
2 garlic cloves
1 green chilli
2 tablespoons lime juice
2 tbsp oil
2 tsp sesame oil
3 tbsp fish sauce
3 tbsp chopped lemongrass
2 tsp brown sugar
1/2 tsp chilli flakes
To Make Dressing
To Make Rice Powder
To Sear Steak
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.
Taste and adjust seasonings with additional lime juice, fish sauce or sugar if needed.
Set aside in a small bowl.
Slice the remaining chilli into thin round slices and stir through the dressing.
Nutrition Information per Serving (374.6g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)