Quick & easy Thai beef salad

I am back. Finally. Sorry – I got really distracted. It’s been a long time coming but I am slowly stepping back into blog-land. Now I need to figure out how to stay consistent…any tips?

I have been thinking a lot lately about healthy meals – and that healthy doesn’t have to mean boring, bland or difficult. In fact, it’s my new mission to make it quite the opposite. And while I apprentice that there’s lots of others already doing this – I consider this my tiny contribution to a broader shift in the perception of home-cooking and healthy eating.

Now I doubt my version of a Thai beef salad is really traditional, but it does come packed with flavour, freshness and health – the perfect mid-week meal. Not to mention it can be thrown together in about 15-minutes and won’t cost you a fortune, because let’s face it, I would rather spend my money eating out on the weekends….”did someone say pasta?!”

Serves 2

Thai beef salad – an easy option for a mid-week meal

The list:

1 medium sized scotch fillet steak (approx. 250 grams)
1 Lebanese cucumber, sliced
1 red capsicum, thinly sliced
1 yellow capsicum thinly sliced
8 cherry tomatoes, halved
1/4 small red onion, finely sliced
1/2 long red chili, thinly sliced
Large handful of fresh beansprouts
Handful each of coriander and mint, roughly chopped or torn
1/2 cup dried vermicelli noodles
2 Tbs fried shallots
1 lime, juiced
3 Tbs fish sauce
1 garlic clove, crushed
1 tsp raw sugar

The method:

  1. Place all cut vegetables, chili, coriander and mint into a large bowl and toss gently
  2. Combine lime juice, fish sauce, garlic and sugar in a small bowl and stir until sugar has dissolved
  3. Put some water onto boil in your kettle
  4. Set a griddle pan (or BBQ) to a high heat adding a dash of oil, add salt and pepper to each side of steak and grill on high heat for 2 minutes on each side – if you like your steak more well-done, cook for longer. Remove and rest when done to likeness
  5. While steak is resting, place noodles into a bowl and pour over boiling water – cook to packet instructions. Strain noodles and divide into two serving bowls
  6. Dress vegetables with lime juice mixture and toss gently, arrange vegetables over noodles then slice beef thinly and portion equally on top of vegetables. Finish with fried shallots


This salad is quick to throw together and a healthy option

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