Thai beef salad

Thai beef salad

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(1 ratings)

Prep: 30 mins Cook: 5 mins


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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal351
  • fat16g
  • saturates5g
  • carbs18g
  • sugars16g
  • fibre3g
  • protein32g
  • salt1.8g
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  • 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


    been sp-rowts

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

  • small pack coriander, leaves picked

For the dressing

  • 1 garlic clove, crushed
  • 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 soft brown sugar
  • ½ lime, zested and juiced



    The same shape, but smaller than…

  • 1 red chilli, finely chopped (deseeded if you like)


  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.

  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.

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

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