Beef strips with crunchy Thai salad

Beef strips with crunchy Thai salad

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 5 hrs 6 mins

Low-fat, Super healthy

Counts as 1 of 5-a-day

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.
Try

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 33.0g, carbohydrate 6.0g, fat 10.0 g, saturated fat 4.0g, fibre 1.0g, sugar 6.0g, salt 0.92 g

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

  • 18 January 2011

    symoon commented on this recipe

    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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  • 17 August 2011

    Petit_Josephine rated and commented on this recipe

    3 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 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
  • 4.0 tsp lime juice
  • 1.0 tbsp fish sauce
  • 1.0 tbsp light muscovado sugar
  • 1 red chilli , deseeded and finely chopped
  • 200.0g bag crunchy salad mixed with 1bsp orangec juice
  • 50g carrot , grated (1 medium carrot)
  • handful beansprouts
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Per serving

242 kcalories, protein 33.0g, carbohydrate 6.0g, fat 10.0 g, saturated fat 4.0g, fibre 1.0g, sugar 6.0g, salt 0.92 g

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