This is one of my favourite salads to make. It’s quick, easy, healthy and delicious; perfect for a midweek meal. I love the steak on top but if you could change it out for chicken or cut out the meat altogether to turn it vegetarian. I always make sure to make extra because it keeps well in the fridge for lunch the next day.
Make sure to watch the video here for a more in depth tutorial.
Thai Beef Salad
(Printable Recipe)
Serves 2 | Calories 472 | Fat 19g | Protein 29g
Carbs 45g | Sugar 20g | Sodium 550mg
Recipe
8 oz / 225 g Steak (or any other meat)
5 oz / 140 g Egg Noodles
1 Carrot
1/2 Cucumber
2 oz / 50 g Snow Peas
16 oz / 450 g / 2 cups Spinach
6 g / 1/4 cup Basil
15 g / 1/4 cup Coriander
5 g / 1/4 cup Mint
15 g / 1/8 cup Crushed Peanuts
60 ml / 1/4 Cup Sweet Chili Sauce
30 ml / 2 Table Spoon Lime Juice
15 ml / 1 Table Spoon Soy Sauce
Salt & Pepper
Directions
Trim excess fat from the steak and coat with oil and salt & pepper. Place the steak in an extremely hot griddle pan for about 2-3 minutes on each side. Remove steak from the pan and leave to rest on a chopping board while you prepare the remaining ingredients. Bring water to the boil in a pot and cook the egg noodles according to package instructions. On a clean chopping board cut up your vegetables and herbs. To make the salad more interesting try and cut the vegetables in different ways such as using a vegetable peeler. Toss the vegetables and herbs together in a bowl. In a small bowl mix together the sweet chili sauce, lime juice, and soy sauce for the dressing. By this point your noodles should be about done. Slice the steak into thin strips. Place the noodles on the plate and top with the vegetables, steak, and dressing. Optionally you can add some crushed peanuts for some extra texture and taste. Serve with a lime wedge.
Equipment
Carina xx