Thai Beef Salad

clock 12 minutes + 10 minutes bowl Serves 4

Ingredients

  • Cooking oil spray
  • 4 sirloin steaks
  • 2 Lebanese cucumbers, thinly sliced
  • 250g cherry tomatoes, halved
  • 100g mixed salad leaves
  • 1 cup fresh mint leaves, chopped
  • 1 cup fresh coriander leaves, chopped
  • ½ cup fresh basil leaves, chopped
  • 2 spring onions, sliced
  • Lime wedges, to serve
  • Sweet chilli lime dressing
  • ¼ cup lime juice
  • 2 Tbsp sweet soy sauce
  • 2 Tbsp sweet chilli sauce
  • 1 tsp brown sugar
  • 1 clove garlic, crushed
  • ¼ tsp chopped chilli
  • Salt and pepper, to taste
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Method

  • 1. Heat a char-grill pan or barbecue plate on high. Lightly spray with oil.

  • 2. Cook steaks for 3-5 minutes each side, or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes, then slice thinly.

  • 3. Meanwhile, in a large bowl, toss all salad ingredients together.

  • 4. To make sweet chilli lime dressing, whisk together all ingredients and season to taste.

  • 5. Toss dressing through salad mixture with beef. Serve with lime wedges on the side.

  • PER SERVE

  • • Energy 2515Kj • Protein 39g • Total Fat 45g • Saturated Fat 18g • Carbohydrates 10g • Sugars 10g • Sodium 7709mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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