Photo of Warm Thai beef salad by WW

Warm Thai beef salad

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
A crunchy, zesty salad is the ideal dinner on a balmy evening. Serve al fresco with iced drinks and a fresh fruit dessert to celebrate summer


Soy sauce

1 tbs


1 clove(s), crushed

Green beans

300 g, halved

Lean beef sirloin steak

400 g, fat trimmed, (buy 2x250g)

Lebanese cucumber

2 medium, halved lengthways, thinly sliced

Red capsicum

1 medium, thinly sliced

Cherry tomatoes

200 g, (grape), halved

Red onion

½ medium, thinly sliced

Fresh coriander

¼ cup(s)

Fresh mint

¼ cup(s)

Sweet chilli sauce

¼ cup(s)

Fish sauce

1 tbs

Sesame oil

1 tbs

Lime juice

¼ cup(s)


  1. Combine soy sauce and garlic in a medium bowl. Add steaks and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before slicing thinly.
  2. Meanwhile, cook beans in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl or sink of cold water. Drain. Place beans in a large bowl with cucumber, capsicum, tomatoes, onion, coriander and mint. Toss gently to combine.
  3. Combine sweet chilli and fish sauces, oil and juice in a small bowl. Add lime mixture and sliced steak to salad and toss gently to combine. Serve.


SERVING SUGGESTION: Roasted peanuts and vermicelli noodles.TIP: You can use rump steak instead of sirloin.