Thai beef salad

Thai beef salad

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 5 mins Plus resting

Skill level

Easy

Servings

Serves 2

This substantial salad is packed full of filling and flavour-packed ingredients, yet it's low-fat and good for you

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
317
protein
36g
carbs
21g
fat
11g
saturates
3g
fibre
2g
sugar
19g
salt
0.25g

Ingredients

  • 300g rump steaks, trimmed of fat
  • 2 tsp groundnut oil
  • juice 1 lime
  • 1 red chilli, deseeded and sliced (bird's-eye chillies work well)
  • 1 tbsp light brown soft sugar
  • 85g bag baby leaf salad
  • 140g beansprouts
  • 140g red grapes, halved
  • steamed rice, to serve (optional)

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Method

  1. Rub the steak with 1 tsp oil and season. Fry in a hot pan for 2-2½ mins each side (depending on thickness), for medium rare. Transfer to a plate, cover loosely with foil and rest for 5 mins.
  2. Make the dressing by mixing the lime juice, chilli, sugar and remaining oil in a bowl. Set aside until the sugar dissolves.
  3. Divide the salad leaves, beansprouts and grapes between 2 serving bowls. Thinly slice the steak and add the juices to the dressing. Drizzle this over the salads, toss with the sliced beef and serve immediately with rice, if you like.

Recipe from Good Food magazine, June 2010

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Comments

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lizleicester's picture
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I sliced up some leftover roast beef and served the salad with Keralan flavoured rice.

sybbie's picture
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loved it! the dressing was so fresh! will certainly make it again

chocolatnoir's picture
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This is a bit unusual and makes a nice change, I serve with noodles rather than rice. I also add a little soy sauce to the dressing.

suziebarron's picture
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Loved this combination of ingredients and flavours. Tried it with the rice but didn't need it unless very large appetite!

egglady's picture
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Having read the other comments I decided to add a little extra to the dressing. Working with the Thai flavours I added some lazy ginger and some lazy garlic and a tablespoon of soy sauce. Made for a very dark looking dressing but tasted gorgeous. May add a little chopped fresh coriander next time

bethocallaghan's picture
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OK - but nothing interesting - maybe my chilli wasn't hot enough but I don't think a slightly hotter chilli would have helped. I think the sauce needs some extra ingredients as it is a little 2 dimensional.

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