Thai beef salad

Thai beef salad

  • Rating: 4 out of 5.1 rating
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A low calorie salad with a Thai chilli dressing and tender rump steak. Put your spiralizer to good use and treat yourself to a simple, flavourful supper

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal351
fat16g
saturates5g
carbs18g
sugars16g
fibre3g
protein32g
salt1.8g
Advertisement

Ingredients

  • 1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half
  • 1 rump steak (200-250g)
  • 2 tsp groundnut oil or sunflower oil
  • 100g beansprouts
  • small pack coriander , leaves picked

For the dressing

Method

  • STEP 1

    Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and mooli with half the dressing.

  • STEP 2

    Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. Fry the steak for 2-3 mins each side for medium rare. Transfer to a plate to rest.

  • STEP 3

    To assemble the salad, pile the vegetables onto plates and mix with the beansprouts and coriander. Top with the steak and remaining dressing.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.1 rating
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content