Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 30/12/24. See terms.
Join now
Thai beef salad

Thai beef salad

6
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Succulent strips of barbecued beef teams with juicy tomatoes, cool cucumber and popping chilli for a stand-alone salad worthy of a dinner party

Ingredients

Beef fillet (tenderloin), raw

450 g, (Buy 4x125g beef eye fillets) fat trimmed

Tomato(es)

3 medium, vine-ripened variety, deseeded, chopped

Lebanese cucumber

2 medium, cut into thin ribbons (see tip)

Red capsicum

1 medium, thinly sliced

Red onion

1 medium, finely chopped

Bean sprouts

1 cup(s), (35g)

Fresh red chilli

2 whole, deseeded, finely chopped

Fresh coriander

¾ cup(s), plus 1 tbs finely chopped coriander root

Lime juice

¼ cup(s), (60ml)

Fish sauce

1 tbs

Brown sugar

3 tsp

Sesame oil

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 10 minutes before slicing thinly.
  2. Meanwhile, place tomatoes, cucumber, capsicum, onion, bean sprouts, chilli and coriander leaves in a large bowl. Toss gently to combine.
  3. Combine juice, fish sauce, palm sugar, oil and coriander root in a jug. Add sliced beef and dressing to salad. Toss gently to combine. Serve.

Notes

SERVING SUGGESTION: ½ cup (85g) boiled rice per serve. TIP: Use a vegetable peeler to slice cucumber into thin ribbons.

You might like

You might like