Thai beef salad

This healthy Thai Beef Salad is a nourishing twist on a classic favourite. It’s packed with protein and fibre, making it a perfect balanced meal to support your energy, satiety, and mood. Flavoured with a zesty dressing, it’s a vibrant, nourishing dish that’s quick to prepare and full of flavour. Ideal for weeknight dinners, meal prep, or anyone looking for a high-protein, nutrient-dense salad.

Serves 4

Ingredients

Beef:

• 4 steaks of choice (scotch fillet or sirloin recommended, ~150 g each)

• ½ tbsp extra virgin olive oil

• 1 tbsp tamari or soy sauce

• 1 tsp maple syrup

Dressing:

• 1 tbsp tamari or soy sauce

• Juice and zest of 1 lime (use 2 if not very juicy)

• 1 tbsp fish sauce

• 2 tsp maple syrup

• 1 tbsp sesame oil

• 1 garlic clove, crushed

• 1 cm piece fresh ginger, finely grated

• 1 tbsp water

• 1 kaffir lime leaf, finely chopped (optional but highly recommended)

• Chilli flakes, to taste (optional)

Salad:

• Large handful baby spinach (~50 g)

• 1 cucumber, diced

• 100 g cherry tomatoes, halved

• ½ red capsicum, thinly sliced

• 100 g green beans, chopped into 2 cm pieces

• 2 spring onions, finely sliced

• 1 handful each Thai basil, coriander and mint, roughly chopped

• 2 cups cooked brown, black or wild rice

• ½ cup dry roasted peanuts

Method

1. Marinate the beef: Combine olive oil, tamari and maple syrup in a shallow dish. Add steaks and marinate for at least 30 minutes (or longer if time allows).

2. Prepare the dressing: Place all dressing ingredients in a jar, secure the lid and shake well to combine.

3. Assemble the salad: Combine all salad ingredients in a large bowl.

4. Cook the steaks: Grill or pan-fry to your liking. Rest for 5 minutes before slicing thinly.

5. Bring it together: Add the sliced beef (and any resting juices) to the salad. Drizzle with about three-quarters of the dressing, toss gently, and add more to taste.

6. Serve and enjoy: Finish with extra herbs or peanuts if desired.