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Thai Beef Salad
  • 400g lean rump, or fillet of beef
  • olive or canola oil spray


  • 2 limes, juiced (or 1/3 cup of lemon juice)
  • 1 tablespoon caster sugar dissolved in
  • 1 tablespoon boiling water
  • 2 tablespoons Thai fish sauce
  • 1 red chilli, seeded and finely chopped
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped coriander


  • 6 lettuce leaves, shredded
  • 2 tomatoes, cut into wedges
  • 1 small cucumber, sliced
  • 1 small red onion, finely sliced into rings
  • 2 radishes, thinly sliced
  • 8 mint leaves
  • 8 coriander leaves
  • 1 red chilli, seeded and finely chopped (optional)
  1. Grill or pan-fry the beef (in a non-stick pan sprayed with a little oil).  Cool and slice thinly.
  2. Combine dressing ingredients and pour over the beef.
  3. Mix salad ingredients together.
  4. Top with beef and dressing.
  5. Serve immediately.

Tip: The beef is best served rare but can be cooked to your liking.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Medium bowl
  • Small bowl
  • Non-stick fry pan



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

314g Quantity per serving Quantity per 100g
Energy 880kJ 280kJ
Protein 25.1g 8.0g
Fat, total 6.8g 2.2g
— Saturated 2.1g 0.7g
Carbohydrate 9.6g 3.0g
— Sugars 9.3g 3.0g
Fibre 4.1g 1.3g
Sodium 994 mg 304 mg