Thai-style Beef Salad

Thai-style Beef Salad

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Serves 4

Preparation time – 10 minutes
Cooking time – 20 minutes

Cook the beef strips as rare or well done as you prefer.


Nutritional value per serving:
Energy 272 calories; Protein 29 g; Fat 14 g of which saturated fat 4 g; Carbohydrate 7 g of which sugars 6 g.


350 g/ 12 oz crisp lettuce leaves, shredded 175 g/ 6 oz cucumber, diced 2 medium carrots, coarsely grated 115 g/ 4 oz fresh bean sprouts 1 clove garlic, crushed 1 tsp lemongrass, finely chopped 500 g/ 1 lb 2 oz lean beef steak, thinly sliced Small bunch of fresh coriander, chopped Small bunch of Thai basil, chopped 2 tsps vegetable oil 2 limes 2 tbsps olive oil 1 tbsp sweet chilli sauce


  1. Arrange the shredded lettuce, diced cucumber, grated carrots and bean sprouts on either a large serving platter or individual plates.
  2. Heat the vegetable oil in a large frying pan and gently cook the crushed garlic and lemongrass for about 30 seconds, until just golden brown.
  3. Add the beef to the pan and fry over a high heat for 1 – 2 minutes, stirring continuously to keep the slices separate. Remove the meat from the pan and place on top of the salad vegetables.
  4. Squeeze two tbsps of juice from the limes and add to the pan with the herbs, olive oil and chilli sauce.
  5. Cook, stirring, for 1 minute then pour the dressing over the beef and salad and serve.

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