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Thai Beef Salad

This salad can be served with any protein it doesn’t have to be beef.  This meal is a great source of Vitamin C, B Vitamins, Zinc, Folate, Potassium, Magnesium, Complex Carbohydrates (great gut fibre), Monounsaturated Fat and it makes your feel good.

Serves roughly 5 depending on how hungry you are.

  • 1 bag of kaleslaw kit or something with lots of greens in it (I don’t normally buy these b/c environmental reasons but they are easy and convenient when your trying to be healthy and have a nutritious and easy).  This contains kale, carrot, cabbage, beetroot and many other goodies.
  • 1 punnet of cherry tomatoes
  • 1-2 cucumbers chopped (they aren’t in season at the moment so you could try snow peas or something that is in season instead)
  • 2 pieces of rump steak (preferably grass fed) 250 grams
  • 1/2 packet of vermicelli noodles (optional)
  • 1 bunch of mint chopped
  • 1 bunch of coriander chopped
  • 1 tablespoon Extra Virgin Olive Oil (EVOO)

Thai Beef Sauce

  • 1 teaspoon tamari sauce (soy sauce if not gluten free)
  • 1 tablespoon honey
  • 1 tablespoon fish sauce
  • 2 teaspoon of sesame oil
  • squeeze of 2 lime
  • 2 teaspoons of finely grated ginger
  • 1 finely grated or crushed garlic
  • 1 chilli (optional)


  1. Mix all sauce ingredients in glass jar, shake and taste to ensure you have balanced flavours
  2. Bring fry pan to high heat.  Place beef on plate and cover with most of the EVOO.  Cook a couple of minutes each side to your liking.  Once cooked remove from heat, and rest until ready to serve.
  3. Mix all salad ingredients together in a bowl.  If using noodles cook as per instructions.  Mix noodles, salad and salad dressing together, be sure to leave a small amount of dressing to use when platting up.
  4. Slice steak, roughly 1 cm thickness.
  5. Plate up, topping with a couple of pieces of steak and drizzle with left over salad dressing.

Enjoy x