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Soy, chilli and ginger beef salad

Soy, chilli and ginger beef salad

Total Time
15 min
10 min
5 min


Soy sauce

2 tbs

Fish sauce

1 tbs

Sweet chilli sauce

1 tbs

Lime juice

2 tbs


1 clove(s), crushed

Fresh ginger

1 tsp, finely chopped

Beef sirloin steak, raw

440 g, (buy 2 x 250g steaks), fat trimmed

Lebanese cucumber

2 medium, cut into spirals

Red capsicum

1 medium, thinly sliced

Cherry tomatoes

20 individual, halved

Red onion

½ medium, thinly sliced

Mixed salad leaves

100 g

Fresh coriander

¼ cup(s)

Fresh mint

¼ cup(s)

Oil spray

1 x 3 second spray(s)


  1. Combine soy sauce, fish sauce, sweet chilli, lime juice, ginger and garlic in a shallow dish. Add beef and turn to coat.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef for 2-3 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before thinly slicing.
  3. Meanwhile, combine cucumber, capsicum, tomatoes, onion, salad leaves, coriander and mint in a large bowl. Season with salt and pepper.
  4. Add remaining dressing and beef to salad and toss to combine. Serve.


SERVING SUGGESTION: Serve with vermicelli noodles. TIP: Use a WW Triple-blade Hand-held Spiralizer to cut cucumber into spirals. The WW spiralizer is available for purchase at the WW Online Shop (ww.com/au/shop). VARIATION: Swap sirloin steak for 2 x 250g rump steaks (fat trimmed).