Thai Beef Salad

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From Recipe+ magazine September '16"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (322.9 g)
  • Calories 285
  • Total Fat - 15 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 79.8 mg
  • Sodium - 154.6 mg
  • Total Carbohydrate - 9.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 6.2 g
  • Protein - 27.1 g
  • Calcium - 59.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.7 mg

Step 1

Heat a chargrill pan over moderately high heat.

Step 2

Spray be3ef with oil and add to grill and cook for 3 minutes each side for medium or until cooked to your liking and then transfer to a heatproof plate, cover with foil, rest for 5 minutes and then slice.

Step 3

Combine tomato, cucumber, onion, mint and coriander in a large bowl.

Step 4

Whisk the sweet chilli sauce, juice, fish sauce and sugar in a small bowl and then add dressing and beef t the cucumber mixture, toss to combine.

Step 5

Serve salad sprinkled with extra coriander.

Tips & Variations


  • Cooking oil spray

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