• BBQ Vegies
• Beetroot & Potato Salad
• Pumpkin in Orange
• Cauliflower & Broccoli Gratin
• Chickpea Salad
• Citrus Coleslaw
• Crunchy Waldorf Salad
• Greek Salad
• Honeyed Greens
• Italian Pasta Salad
• Mexican Salad
• Mustard & Honey Corn
• Potato Caesar Salad
• Ratatouille
• Roasted Vegetable Salad
• Salsa
• Sesame Brussels Sprouts
• Tabbouleh
• Thai Beef Salad
• Thai Noodle Salad
• Tuna & Avocado Salad
• Walnut Lentil Salad
• Warm Squid Salad

THAI BEEF SALAD

 

20 minutes preparation + 5 minutes cooking
11 serves of vegies in this recipe

400g lean rump, or fillet of beef
Olive or canola oil spray

Dressing
Juice of 2 limes (or 1/3 cup of lemon juice)
1 tablespoon caster sugar dissolved in 1 tablespoon boiling water
2 tablespoons Thai fish sauce
1 red chilli, seeded and finely chopped
1 tablespoon chopped mint
1 tablespoon chopped coriander

Salad
6 lettuce leaves, shredded
2 tomatoes, cut into wedges
1 small cucumber, sliced
1 small red onion, finely sliced into rings
2 radishes, thinly sliced
8 mint leaves
8 coriander leaves

Red chilli, seeded and finely chopped (optional)
Grill or pan-fry (in a non-stick pan sprayed with a little oil) the beef
rare. Cool and slice thinly. Combine dressing ingredients and pour
over the beef. Mix salad ingredients together. Top with beef and
dressing. Serve immediately.

Serves 4.

Hint
The beef is best served rare but can be cooked to your liking.

 

NUTRITION INFORMATION Serves in this recipe: 4 Serve size: 326 g
	Quantity per serving	Quantity per 100g
Energy	1007.72 kJ	308.93 kJ
Protein	29.43 g	9.02 g
Fat      -saturated	9.02 g        3.56 g	2.77 g         1.09 g
Carbohydrate      -sugars	8.72 g         8.58 g	2.67 g         2.63 g
Fibre	2.13 g	0.65 g
Sodium	994.53 mg	304.89 mg

 

© Healthy Food Fast, State of Western Australia, 2009. Permission is required to reproduce this recipe.