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thai beef salad
Steph de Sousa

Thai Beef Salad

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Hey there, dinner cooking friends!  Day 5 of our 15 minute dinners and it’s a cracker.  If you’re in the mood for a refreshing, flavour-packed meal, you’ve got to try my Thai Beef Salad. It’s bursting with fresh herbs, crunchy veggies, and a tangy-sweet dressing that’ll make your taste buds dance! 🎉
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Recipes
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Video

Ingredients
  

  • Steak: 4 thin pieces cooked to your preference and cut into bite-sized morsels.
  • 1 Cherry Tomatoes: punnet sliced.
  • 1 Baby Cucumbers: punnet sliced.
  • 1 Baby Cucumbers: punnet sliced.
  • ½ Red Onion thinly sliced.
  • 300 g Mixed Leaves
  • 1 cup Mint Leaves
  • 1 cup Coriander Leaves
  • 1 cup Peanuts
For the Dressing:
  • Lime Juice: Freshly squeezed.
  • 2 tbsp Fish Sauce
  • ¼ cup Sweet Chilli Sauce
  • 2 tbsp Brown Sugar

Equipment

Method
 

  1. Prepare the Steak: Cook the steak pieces to your liking. Once cooked.
  2. Let them cool slightly and then slice them into bite-sized pieces.
  3. Make the Dressing: In a large salad bowl, combine the lime juice, fish sauce, sweet chilli sauce, and brown sugar. Whisk them together until well blended.
  4. Assemble the Salad: Add the cherry tomatoes, baby cucumbers, red onion, mixed leaves, mint leaves, coriander leaves, and peanuts to the bowl with the dressing.
  5. Toss and Serve: Toss the salad gently to ensure all the ingredients are well coated with the dressing. Top with the bite-sized steak pieces. For an extra kick, add some sliced red chilli.

Nutrition

Serving: 4gCalories: 350kcalCarbohydrates: 18gProtein: 25gFat: 20g

Video

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