Thai Beef Salad

Thai Beef Salad


Prep time: 30mins (plus 2 hours at least for marinating)

Cook time: 10 minutes

Serves: 4



1 1/2 Tbsp fresh lime juice

1 garlic clove, crushed

1 Tbsp brown sugar

1 Tbsp  fish sauce

2 tsp sesame oil

1 tsp soy sauce

2 tsp finely grated fresh ginger

500 grams “The Meat Box” Beef Stirfry

1 punnet of cherry tomatoes, quartered

½ telegraph cucumber, halved lengthways, thinly sliced diagonally

1 red onion, halved, cut into thin wedges

2 long fresh red chillies, halved, deseeded, thinly sliced lengthways

1 bunch fresh mint, leaves picked, large leaves torn

1 bunch fresh coriander, leaves picked


  1. Whisk together lime juice, garlic, brown sugar, fish sauce, sesame oil, soy sauce and ginger in a jug. Place the beef in a glass or ceramic dish pour over half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours. Set aside the other half of the dressing for finishing the salad.
  2. Preheat a pan on high and cook the beef quickly in batches, set aside for 10 minutes to rest.
  3. Place the tomato, cucumber, onion, chilli, mint and coriander in a large bowl.
  4. Toss the steak through and serve.


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