Thai beef salad

Your waistline will also enjoy this Low-fat and low-carb Thai salad.

0:25To Prep 0:08

To Cook

13INGREDIENTS EASYDIFFICULTY 4SERVINGS 3.5AVG RATING

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Thai beef salad
Australian Good Taste

Recipe by Jan Purser

Photography by Mark O’Meara

  • Ingredients
  • 500g boneless sirloin beef steaks, excess fat trimmed
  • 1 butter lettuce, leaves separated, washed, dried, torn
  • 1 large red capsicum, quartered, deseeded, cut crossways into thin strips
  • 100g (1 1/2 cups) bean sprouts, trimmed
  • 6 green shallots, trimmed, sliced
  • 1/4 cup loosely packed fresh coriander leaves
  • 1/4 cup shredded fresh mint

dressing

  • 80ml (1/3 cup) fresh lime juice
  • 2 tsp fish sauce
  • 1 tsp soy sauce
  • 1 large garlic clove, finely chopped
  • 1-2 small fresh red chillies, deseeded, finely chopped
  • Pinch of caster sugar

 

  • Nutrition
Energy
920kJ
Fat saturated
g
Fat Total
8.00g
Carbohydrate sugars
g
Carbohydrate Total
7.00g
Dietary Fibre
3.00g
Protein
30.00g
Cholesterol
mg
Sodium
mg

All nutrition values are per serve.

  • Method
  • Notes
  1. Step 1Heat a chargrill or barbecue grill on medium-high. Add the beef and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside.
  2. Step 2Meanwhile, to make the dressing, combine the lime juice, fish sauce, soy sauce, garlic, chilli and sugar in a small bowl and mix well.
  3. Step 3Place the beef, lettuce, capsicum, bean sprouts, green shallots, coriander and mint in a large bowl. Pour over dressing and toss gently to combine. Serve immediately.

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