Thai beef salad | Women's Weekly Food
Light and fresh with tangy citrus flavours, this classic Thai beef salad is great for a healthy, hearty lunch or a simple low-carb dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/4 cup (60ml) fish sauce
- 1/4 cup (60ml) lime juice
- 500 grams beef rump steak
- 3 (390g) lebanese cucumbers, thinly sliced lengthways
- 4 fresh small red thai chillies, sliced thinly
- 4 green onions, thinly sliced
- 250 grams cherry tomatoes, halved
- 1/4 cup firmly packed fresh vietnamese mint leaves
- 1/2 cup firmly packed fresh coriander leaves
- 1/2 cup fresh thai basil leaves
- 1 tablespoon grated palm sugar
- 2 teaspoons soy sauce
- 1 clove garlic, crushed
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