Thai beef salad

Thai beef salad

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(8 ratings)

Prep: 15 mins Cook: 5 mins Plus resting

Easy

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

  • Healthy

Nutrition: per serving

  • kcal317
  • fat11g
  • saturates3g
  • carbs21g
  • sugars19g
  • fibre2g
  • protein36g
  • salt0.25g
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Ingredients

  • 300g rump steak, trimmed of fat
  • 2 tsp groundnut oil
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red chilli, deseeded and sliced (bird's-eye chillies work well)
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tbsp light brown soft sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 85g bag baby leaf salad
  • 140g beansprouts
  • 140g red grapes, halved
  • steamed rice, to serve (optional)
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

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.

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Comments, questions and tips

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Comments (7)

lizleicester's picture
4

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

sybbie's picture
5

loved it! the dressing was so fresh! will certainly make it again

chocolatnoir's picture
3

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
5

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

egglady's picture
3

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
3

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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