Thai Beef Salad 01 600x580

This aromatic Asian salad is satisfying and refreshing and perfect as a weeknight meal option. 


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)


Grill or pan-fry the beef (in a non-stick pan sprayed with a little oil). Cool and slice thinly.
Combine dressing ingredients and pour over the beef.
Mix salad ingredients together.
Top with beef and dressing.
Serve immediately.

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


*Adapted and reproduced by Cancer Council Queensland with permission.


About the author
Cancer Council Queensland2

Cancer Council Queensland

We were established in 1961 as the Queensland Cancer Fund, in response to an increasing need for cancer-related services across the state. This year, we are celebrating 54 years of supporting Queenslanders affected by cancer.