Beef strips with crunchy Thai salad

Beef strips with crunchy Thai salad

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(2 ratings)

Prep: 5 mins Cook: 5 hrs, 6 mins


Serves 4
Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers

Nutrition and extra info

  • Easily doubled / halved
  • Healthy

Nutrition: per serving

  • kcal242
  • fat10g
  • saturates4g
  • carbs6g
  • sugars6g
  • fibre1g
  • protein33g
  • salt0.92g
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  • 2 thick cut lean steaks, about 600g/1lb 5oz in total



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 4 tsp lime juice
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 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)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • handful beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean


  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.

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Comments, questions and tips

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17th Aug, 2011
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.
18th Jan, 2011
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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