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Thai Beef Salad

Cook/Prep Time:

15 Minutes


400 Calories


3 Servings


  • 600g of rump steaks

  • 1 garlic clove, crushed

  • Half of a fresh lime juice

  • 1 tsp fish sauce

  • 1 teaspoon low salt soy sauce

  • Thumb size of fresh ginger, grated

  • Tbsp of of honey

  • 1 cucumber, thinly sliced

  • Handful of cherry tomatoes, chopped

  • 1 red onion, thinly sliced

  • Handful of fresh coriander, roughly chopped


- Mix together lime juice, garlic, fish sauce, soy sauce, ginger and honey in a bowl.

- Place the steaks in a dish. Pour over half of the sauce.

- Cover and place in the fridge.

- Turn a pan on high heat with a little oil.

- Cook steak for 2-3 minutes each side for medium.

- Take off the heat and let rest for 5 minutes..

- Chop all salad ingredients and drizzle the rest of the sauce/dressing on top.

- Cut steak and cover salad

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