Tangy thai beef salad - Emily Skye

Tangy thai beef salad

Tangy thai beef salad

I love my salads, and when my favourite garden vegetables and herbs are combined with a good protein source it makes for a perfect evening meal. This healthy Thai beef salad recipe has tang and spice, and is packed full of flavour.


  • Lean beef rump steak, (about 600g)
  • 1 large Lebanese cucumber cut lengthwise, then halved and cut into thin strips
  • 10 grape tomatoes, cut in halves
  • 1 medium red onion, cut in half then sliced
  • 1 medium red chilli, deseeded and sliced finely
  • 1 large garlic clove, minced
  • Small bunch fresh mint leaves (tear the large ones in half)
  • Small bunch Thai basil (tear the large ones in half)
  • Small bunch fresh coriander leaves
  • 3 kaffir limes, remove the centre vein and slice thinly
  • 2 tsp. Fresh ginger, grated
  • 1/3 cup toasted peanuts, chopped
  • 1 & 1/2 Tbsp. Fresh lime juice
  • 1 Tbsp. Fish sauce
  • 1 Tbsp. Honey
  • 2 tsp. Sesame oil
  • 1 tsp. Tamari


  1. Prepare the dressing by whisking the lime juice, tamari, sesame oil, fish sauce and honey together. For extra spice, add a few of the chilli slices.
  2. Place the steak in a small bowl and drizzle half the dressing over it, let it marinade for up to 2 hours so that is retains the flavours.
  3. Using a BBQ grill or a chargrill pan, heat to a high temperature then cook steak for a few minutes on each side until it is cooked the way you like it.
  4. Cover and let sit for 10 minutes then slice thinly.
  5. Combine cucumber, tomato, onion, chilli, peanuts and herbs into a large bowl. Add steak slices, drizzle with the remaining dressing and then gently toss.

Enjoy as soon as it is prepared for that fresh flavour!

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