Thai beef salad
2.5
serves of vegetables in each serve
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 4
2 serves of vegetables per serve
Diet and Allergies:
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 4
2 serves of vegetables per serve
Diet and Allergies:
Ingredients
400g lean beef strips (preferably rump)
3 tbsp reduced-salt soy sauce*
1 tbsp sunflower oil plus 1 tbsp extra for frying
2cm knob ginger, finely grated
1 clove garlic, minced
½ lime, juiced
¼ tsp caster sugar
½ red chilli deseeded, finely diced (optional)
1 200g bag mixed salad leaves
1 red capsicum, deseeded & sliced finely
3 green spring onions, sliced finely on an angle
1 tomato, diced
50g bean shoots
½ bunch mint leaves, picked
½ bunch coriander, picked
Method
Step 1
Whisk together the soy sauce, sunflower oil, ginger, garlic, lime juice, sugar and chilli (if using). Divide in half.
Step 2
Marinate the beef strips in half the dressing.
Step 3
Place all the salad mix, capsicum, spring onions, tomato, bean shoots, mint and coriander in a large bowl.
Step 4
Add the other half of the dressing and toss gently. Divide them into 4 individual serving bowls.
Step 5
Grease a large non-stick fry pan with sunflower oil and place over a high heat. Add the beef & stir fry until browned. Top each salad with an equal amount of beef.
*Gluten free if using gluten free soy sauce.
Ingredient swaps:
- Swap beef for 400g chicken or tofu
- You can use green or yellow capsicum instead of red capsicum
Budget tips:
- Bottled lime juice can be used to save time and money.
- To save money try growing your own herbs, like mint and coriander, in the garden or in pots.
Reduce waste:
- You can juice the leftover lime and freeze for later use.
- Use up leftover mint and coriander in our chicken couscous salad or Thai chicken meatballs and minty yoghurt dip.
Nutrition tips:
- Green leafy vegetables like baby spinach provide folate. Folate supports your immune system.
- Lean beef provides iron. Iron helps reduce tiredness and fatigue.
