Thai Beef Salad Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Rump steak1 Pound (500 Gram, Or Topside)
 Mixed lettuce leaves6 Ounce (500 Gram)
 Cherry tomatoes6 Ounce, halved (185 Gram)
 Cucumbers2 , peeled and chopped
 Red onions2 , sliced
 Fresh mint leaves3 Tablespoon
For lime and coriander dressing
 Lemon grass stalk/1 teaspoon finely grated lemon rind1 , chopped (Fresh)
 Fresh coriander leaves3 Tablespoon
 Brown sugar1 Tablespoon
 Lime juice2 Tablespoon
 Light soy sauce3 Tablespoon
 Sweet chili sauce2 Tablespoon
 Thai fish sauce2 Teaspoon (Nam Pla)

Nutrition Facts

Serving size

Calories 189 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 783.5 mg32.6%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.5 g10%

Sugars 9.2 g

Protein 25 g49.8%

Vitamin A 62.9% Vitamin C 32.6%

Calcium 5.5% Iron 5.2%

*Based on a 2000 Calorie diet

Directions

1. Heat a frying or char-grill pan over a high heat until hot, add beef and cook for 1-2 minutes each side or until cooked to your liking. Set aside to cool.
2. Arrange lettuce, tomatoes, cucumbers, onions and mint attractively on a serving platter.
3. To make dressing, place lemon grass or rind, coriander, sugar, lime juice and soy, chilli and fish sauces in a bowl and mix to combine.
4. Slice beef thinly and arrange on salad, then drizzle with dressing and serve.
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