Thai Beef Salad
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This vibrant salad is packed full of flavour, along with plenty of valuable nutrients, making it a perfect choice for post-workout fuel, high in protein to support muscle growth and development.
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- Thai Beef Salad
Lean beef is rich in essential amino acids which are required for collagen production, beef is also high in iron and zinc, two minerals which support collagen synthesis. Crunchy peanuts are a good source of magnesium to support muscle and nerve function.
Serves 4
Prep time 15 minutes
Cook time 10 minutes
Gluten Free
Ingredients
- 500g beef eye fillet, trimmed
- 1 tbsp extra virgin olive oil
- 4 cups mixed lettuce leaves
- 1 cup cherry tomatoes, halved
- 1 Lebanese cucumber, thickly sliced
- ½ red onion, thinly sliced
- 1 cup fresh coriander leaves
- 1 long red chilli, seeds removed, finely sliced
- ½ cup unsalted peanuts
- 1 lime, juiced
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 2 tbsp fish sauce
- 2 tsp caster sugar
How to make
1. Heat a medium chargrill pan on high. Brush beef with olive oil and season with salt and pepper. Cook beef for five minutes, turn and cook for an additional five minutes or until cooked to your liking. Loosely cover with foil and set aside to rest.
2. Meanwhile, combine the mixed lettuce, tomatoes, cucumber, red onion, coriander, chilli and peanuts in a large mixing bowl.
3. To prepare the dressing, place lime juice, sesame oil, soy sauce, fish sauce and sugar in a small bowl and whisk to combine.
4. To serve, thinly slice the beef fillet into strips. Arrange the salad on a large serving platter and place beef slices across the top of the salad. Drizzle over dressing.
Notes
Leftover salad, undressed can be stored in an airtight container in the refrigerator for up to two days.
Nutritional information
| Kilojoules | 1670kJ | Protein | 34.8 g |
| Carbohydrates, total - sugars, total |
8.1g 7.2 g |
Fat, total - saturated fat |
24.2 g 5.3g |
| Sodium | 1290 mg |
|
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