Thai beef salad
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.