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Beef strips with crunchy Thai salad

Beef strips with crunchy Thai salad

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Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal242
fat10g
saturates4g
carbs6g
sugars6g
fibre1g
protein33g
low insalt0.92g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, June 2007

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Overall rating

Rating: 4 out of 5.2 ratings

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