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Thai beef salad

2 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:

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400g lean beef strips (preferably rump)
3 tbsp reduced-salt soy sauce*
1 tbsp sunflower oil
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


Whisk together the soy sauce, sunflower oil, ginger, garlic, lime juice, sugar and chilli (if using). Divide in half. Marinate the beef strips in half the dressing.

Place all the remaining ingredients together in a large bowl. Add the remaining dressing and toss gently. Divide them into individual serving bowls.

Spray a large non-stick fry pan with olive 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.


Pack in the lunch box with some brown rice for the perfect sandwich alternative.


Use 400g chicken breast or tofu for a vegetarian option


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