Beef strips with crunchy Thai salad

Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers

  • Prep:5 mins
    Cook:5 hrs 6 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 242
  • fat 10g
  • saturates 4g
  • carbs 6g
  • sugars 6g
  • fibre 1g
  • protein 33g
  • salt 0.92g


  • 2 thick cut lean steaks, about 600g/1lb 5oz in total
  • 4 tsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp light muscovado sugar
  • 1 red chilli, deseeded and finely chopped
  • 200g bag crunchy salad mixed with 1bsp orangec juice
  • 50g carrot, grated (1 medium carrot)
  • handful beansprouts


Which steak?
Rump steak is a good choice for this dish as it’s not too expensive and has plenty of flavour – but you may need to trim off any excess fat after grilling. Fillet or sirloin tends to be leaner, but costs a bit more.


  1. Heat grill to high. Lightly season the steaks, then grill on each side for 2-3 mins for medium-rare, or longer if you like. Mix the lime juice, fish sauce, sugar and chilli together in a jug. Tip the salad, carrot and beansprouts into a bowl, then add the dressing, tossing everything together. Divide between four plates.

  2. Thinly slice the beef and add to the salad. Some steamed rice flavoured with rice vinegar is a good side dish.

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