Thai beef salad
- 19 Apr 2025
- Cook time 6 min
- Prep time 25 min
- 4 Servings
- 10 Ingredients
Ingredients:
3 beef fillets beef fillet
600g
2 tbsp lime juice
30g
1 tbsp fish sauce
16g
2 red hot chili peppers
80g
2 tsp brown sugar
6g
1/2 cup cherry tomatoes
90g
1/2 cup parsley
44g
1/4 cup coriander leaves
3.75g
1 cucumber
250g
1/2 red onion
54g
Instructions:
1. Prepare the Beef Fillets:
- Season the beef fillets with a pinch of salt and pepper.
- Heat a grill pan or barbecue to medium-high heat.
- Grill the beef fillets for about 3-4 minutes on each side for medium-rare, or cook to your liking.
- Once cooked, set them aside to rest for at least 5 minutes.
- Season the beef fillets with a pinch of salt and pepper.
- Heat a grill pan or barbecue to medium-high heat.
- Grill the beef fillets for about 3-4 minutes on each side for medium-rare, or cook to your liking.
- Once cooked, set them aside to rest for at least 5 minutes.
2. Make the Dressing:
- In a small bowl, combine the lime juice, fish sauce, and brown sugar.
- Thinly slice the red hot chili peppers, removing seeds if you prefer less heat, and add them to the bowl.
- Stir until the sugar is fully dissolved. Set aside.
- In a small bowl, combine the lime juice, fish sauce, and brown sugar.
- Thinly slice the red hot chili peppers, removing seeds if you prefer less heat, and add them to the bowl.
- Stir until the sugar is fully dissolved. Set aside.
3. Prepare the Salad:
- Halve the cherry tomatoes.
- Roughly chop the spearmint and coriander leaves.
- Peel and slice the cucumber into thin rounds.
- Thinly slice the red onion.
- Halve the cherry tomatoes.
- Roughly chop the spearmint and coriander leaves.
- Peel and slice the cucumber into thin rounds.
- Thinly slice the red onion.
4. Assemble the Salad:
- Slice the rested beef fillets thinly, across the grain, to ensure tenderness.
- In a large salad bowl, combine the sliced beef, cherry tomatoes, spearmint, coriander, cucumber, and red onion.
- Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are well-coated with the dressing.
- Slice the rested beef fillets thinly, across the grain, to ensure tenderness.
- In a large salad bowl, combine the sliced beef, cherry tomatoes, spearmint, coriander, cucumber, and red onion.
- Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are well-coated with the dressing.
5. Serve:
- Transfer the salad to a serving platter or individual plates.
- Garnish with additional spearmint or coriander leaves if desired.
- Serve immediately and enjoy your fresh and vibrant Thai beef salad!
- Transfer the salad to a serving platter or individual plates.
- Garnish with additional spearmint or coriander leaves if desired.
- Serve immediately and enjoy your fresh and vibrant Thai beef salad!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 330kcal | 17% |
| Protein | |
| Protein 45g | 32% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 1.24g | 3% |
| Sugar 5g | 5% |
| Fat | |
| Fat 13g | 15% |
| Saturated 4.99g | 17% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 120mg | 22% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.71mg | 55% |
| Vitamin B3 10mg | 62% |
| Vitamin B6 1.33mg | 78% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 7ug | 286% |
| Vitamin C 36mg | 41% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 6mg | 54% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 900mg | 26% |
| Selenium, Se 44ug | 78% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 7mg | 66% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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