Thai beef salad

A low calorie salad with a Thai chilli dressing and tender rump steak. Put your spiralizer to good use and treat yourself to a simple, flavourful supper

  • Prep:30 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 351
  • fat 16g
  • saturates 5g
  • carbs 18g
  • sugars 16g
  • fibre 3g
  • protein 32g
  • salt 1.8g


  • 300g rump steaks, trimmed of fat
  • 2 tsp groundnut oil
  • juice 1 lime
  • 1 red chilli, deseeded and sliced (bird's-eye chillies work well)
  • 1 tbsp light brown soft sugar
  • 85g bag baby leaf salad
  • 140g beansprouts
  • 140g red grapes, halved
  • steamed rice, to serve (optional)


Cooking steak
For the most succulent steak, cook it from room temperature rather than from the fridge. Always allow it to rest for a few minutes before eating, to allow the juices to settle within the meat.


  1. Rub the steak with 1 tsp oil and season. Fry in a hot pan for 2-2½ mins each side (depending on thickness), for medium rare. Transfer to a plate, cover loosely with foil and rest for 5 mins.

  2. Make the dressing by mixing the lime juice, chilli, sugar and remaining oil in a bowl. Set aside until the sugar dissolves.

  3. Divide the salad leaves, beansprouts and grapes between 2 serving bowls. Thinly slice the steak and add the juices to the dressing. Drizzle this over the salads, toss with the sliced beef and serve immediately with rice, if you like.

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