Description
Hey there, dinner cooking friends! Day 5 of our 15 minute dinners and it’s a cracker. If you’re in the mood for a refreshing, flavour-packed meal, you’ve got to try my Thai Beef Salad. It’s bursting with fresh herbs, crunchy veggies, and a tangy-sweet dressing that’ll make your taste buds dance! 🎉
Ingredients
Units
Scale
- Steak: 4 thin pieces, cooked to your preference and cut into bite-sized morsels.
- 1 Cherry Tomatoes: punnet, sliced.
- 1 Baby Cucumbers: punnet, sliced.
- 1 Baby Cucumbers: punnet, sliced.
- 1/2 Red Onion thinly sliced.
- 300 g Mixed Leaves
- 1 cup Mint Leaves
- 1 cup Coriander Leaves
- 1 cup Peanuts
For the Dressing:
Instructions
- Prepare the Steak: Cook the steak pieces to your liking. Once cooked.
- Let them cool slightly and then slice them into bite-sized pieces.
- Make the Dressing: In a large salad bowl, combine the lime juice, fish sauce, sweet chilli sauce, and brown sugar. Whisk them together until well blended.
- Assemble the Salad: Add the cherry tomatoes, baby cucumbers, red onion, mixed leaves, mint leaves, coriander leaves, and peanuts to the bowl with the dressing.
- Toss and Serve: Toss the salad gently to ensure all the ingredients are well coated with the dressing. Top with the bite-sized steak pieces. For an extra kick, add some sliced red chilli.
- Prep Time: 25
- Cook Time: 8
- Category: Recipes
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 20
- Carbohydrates: 18
- Protein: 25