Thai beef salad

Thai beef salad recipe

3 ratings

A gorgeous, summery salad packed with the aromatic flavours of Thailand. Crisp carrot, radishes, cucumber and lettuce tossed with lightly griddled sirloin steak, rice noodles and a sesame and lime dressing. See method

  • Serves 6
  • 15 mins to prepare and 10 mins to cook
  • 491 calories / serving
  • Healthy

Ingredients

  • 1 x 300g pack fine rice noodles
  • 1/2 tbsp sesame oil
  • 2 x 500g (1lb) sirloin steaks
  • 1 tbsp olive oil
  • 2 large carrots, grated
  • 1 x 240g pack radishes, finely sliced
  • 1 cucumber, ribboned
  • 2 little gem lettuces, cut into thin wedges
  • 4 spring onions, finely sliced
  • 1 tbsp sesame seeds, toasted
  • Fresh coriander, a sprig
  • handful fresh mint leaves
  • 1 red chilli, finely sliced

For the dressing

  • 1½ tbsp sesame oil
  • 2 limes, juiced
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 tsp soy sauce

Each serving contains

  • Energy

    2055kj
    491kcal
    25%
  • Fat

    13g 19%
  • Saturates

    4g 21%
  • Sugars

    8g 8%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 48.5g Protein 43.5g Fibre 3.8g

Method

  1. Cook the noodles following the packet instructions. Toss with the sesame oil and set aside to cool.
  2. Brush the steaks with the olive oil. Heat a griddle pan over a high heat and cook the steaks for 1-2 minutes on each side for rare meat, or 2-3 minutes each side for medium-rare meat, depending on thickness. Season well and leave to rest; thinly slice.
  3. Meanwhile, for the dressing, put the sesame oil, lime juice, sugar, fish and soy sauces into a small, lidded jar to transport to your picnic.
  4. Put the carrots, radishes, cucumber and noodles in a lidded container and toss to combine. Add the lettuce, spring onions, beef, sesame seeds, herbs and chilli; seal the container. Dress the salad just before serving.

See more Picnic recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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