Name: Thai beef salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2
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; 1 garlic clove crushed; 1 tbsp fish sauce; 1 tbsp soft brown sugar; 1/2 lime zested and juiced; 1 red chilli finely chopped (deseeded if you like)

Home
Recipes
Thai beef salad

Thai beef salad

Sophie Godwin – Cookery writer

Save recipe

Serves 2

Easy

Prep: 30 mins

Cook: 5 mins

A star rating of 4.3 out of 5.3 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Veggie Thai red curry

A star rating of 4.2 out of 5.43 ratings

Thai-style prawns

A star rating of 4.4 out of 5.12 ratings

Thai cucumber slaw

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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

1 garlic clove

crushed
1 tbsp fish sauce
1 tbsp soft brown sugar
1/2 lime

zested and juiced
1 red chilli

finely chopped (deseeded if you like)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal351

low
fat16g
saturates5g
carbs18g
sugars16g
fibre3g
protein32g
salt1.8g

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.

Recipe from Good Food magazine, January 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now