Beef strips with crunchy Thai salad
Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
Cook min 5 hrs 6 mins
Low-fat, Super healthy
Counts as 1 of 5-a-day
- Heat grill to high. Lightly season the steaks, then grill on each side for 2-3 mins for medium-rare, or longer if you like. Mix the lime juice, fish sauce, sugar and chilli together in a jug. Tip the salad, carrot and beansprouts into a bowl, then add the dressing, tossing everything together. Divide between four plates.
- Thinly slice the beef and add to the salad. Some steamed rice flavoured with rice vinegar is a good side dish.
Which steak?
Rump steak is a good choice for this dish as it's not too expensive and has plenty of flavour - but you may need to trim off any excess fat after grilling. Fillet or sirloin tends to be leaner, but costs a bit more.
Per serving
242 kcalories, protein 33g, carbohydrate 6g, fat 10 g, saturated fat 4g, fibre 1g, salt 0.92 g
Recipe from Good Food magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/4417/
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
Cook min 5 hrs 6 mins
Low-fat, Super healthy
Counts as 1 of 5-a-day
Ready in a flash
Ingredients
- 2 thick cut lean steaks , about 600g/1lb 5oz in total
- 4 tsp lime juice
- 1 tbsp fish sauce
- 1 tbsp light muscovado sugar
- 1 red chilli , deseeded and finely chopped
- 200g bag crunchy salad mixed with 1bsp orangec juice
- 50g carrot , grated (1 medium carrot)
- handful bean sprouts
Per serving
242 kcalories, protein 33g, carbohydrate 6g, fat 10 g, saturated fat 4g, fibre 1g, salt 0.92 g

