Thai Beef Salad

Thai Beef Salad

Unknown Carbs Per Serving : no counts provided


400g lean rump, or fillet of beef
Olive or canola oil spray

Juice of 2 limes (or 1/3 cup of lemon juice)
1 tablespoon caster sugar dissolved in 1 tablespoon boiling water
2 tablespoons Thai fish sauce
1 red chilli, seeded and finely chopped
1 tablespoon chopped mint
1 tablespoon chopped coriander

6 lettuce leaves, shredded
2 tomatoes, cut into wedges
1 small cucumber, sliced
1 small red onion, finely sliced into rings
2 radishes, thinly sliced
8 mint leaves
8 coriander leaves

Red chilli, seeded and finely chopped (optional)

• Grill or pan-fry (in a non-stick pan sprayed with a little oil) the beef rare.
• Cool and slice thinly.
• Combine dressing ingredients and pour over the beef.
• Mix salad ingredients together. Top with beef and dressing.
• Serve immediately.


The beef is best served rare, but can be cooked to your liking.


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