Beef strips with crunchy Thai salad

Beef strips with crunchy Thai salad

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Cooking time

Prep: 5 mins Cook: 5 hrs, 6 mins

Skill level

Easy

Servings

Serves 4

Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Healthy
Nutrition info

Nutrition per serving

kcalories
242
protein
33g
carbs
6g
fat
10g
saturates
4g
fibre
1g
sugar
6g
salt
0.92g

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 beansprouts

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Method

  1. 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.
  2. Thinly slice the beef and add to the salad. Some steamed rice flavoured with rice vinegar is a good side dish.

Recipe from Good Food magazine, June 2007

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Comments

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josephina86's picture
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Whilst not the most exciting recipe in the world, it's beautifully fresh and zingy and quite filling as well with the beef. Amazing for lunches.

symoon's picture

I'm guessing that the 5 hours and 6 minutes is wrong... how do you like yours??? burnt to a crisp?? burnt to a crisp being your whole kitchen too

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