Thai Beef Salad

Fresh & Delicious! Keep this recipe in your favourites!

TIP: Use a tender cut of beef for a quick cook.

Herbalicious: Fresh herbs give Thai salads their gorgeous flavour. Change them up between coriander, mint or (Thai) basil depending on what's available.

Boost: Add in some rice noodles if you want to make this a bigger meal.

Cook time: 20 mins
IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements



150 grams of lean beef (eye fillet, rump or scotch fillet)
1 small cucumber (100g), peeled into ribbons
5 or 50g grape or cherry tomatoes, quartered
1 cup (50g) bean sprouts, washed & dried
1 long green shallot/scallion, sliced into strips
1 cup (20g) fresh herbs, coriander & mint
1 tablespoon (15g) roasted unsalted peanuts
1 teaspoon (5ml) cold pressed coconut oil


1 tablespoon (20ml) coconut aminos
1 tablespoon (20ml) fresh lime juice
1 teaspoon (5ml) fish sauce
1 small clove of garlic, grated or minced
1/2 bird's eye chilli, finely chopped
Pinch of sea salt


  1. If you have time, take your beef out of the fridge at least half an hour before cooking.  This will bring it to more room temperature and it will cook more evenly & give you a nice brown crust on the beef.
  2. Prepare the dressing by mixing all the ingredients together in a small bowl.  Stirring occasionally.
  3. Prepare all the salad ingredients and place them into your serving bowl.
  4. Heat the oil in a small pan to a medium-high heat.  Once the pan & oil are heated add your beef and cook for a few minutes each side.  Cooking time will vary on how thick your piece of beef is and how you like it cooked. 
  5. Let the beef rest for around 5 minutes before slicing.  Serve on top of the salad, add the dressing and top with peanuts.

Calories: 452
Protein: 41
Carbs: 19
Fibre: 7.1
Fat: 22

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