Thai beef salad

Thai beef salad

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

A Thai-style salad – with a dose of meat and a sprinkle of crunchy noodles – makes everyone happy!

Featured in
Noodle recipes, Beef recipes


  • 60ml (1/4 cup) soy sauce
  • 2 garlic cloves, finely chopped
  • 2 teaspoons olive oil
  • 3 beef scotch fillet steaks
  • 80ml (1/3 cup) fresh lime juice
  • 1 tablespoon fish sauce
  • 3 teaspoons brown sugar
  • 200g snow peas, trimmed
  • 150g baby spinach leaves
  • 1 cup fresh mint leaves
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 1/2 red onion, thinly sliced
  • 250g cherry tomatoes, halved
  • 100g pkt Chang’s Crunchy Noodles


  • Step 1
    Combine soy sauce, garlic and oil in a shallow glass or ceramic dish. Add beef and turn to coat. Cover. Place in the fridge for 1 hour to marinate.
  • Step 2
    Combine the lime juice, fish sauce and sugar in a bowl.
  • Step 3
    Preheat a barbecue flat plate or large frying pan on medium-high. Drain beef from marinade. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 2 minutes to rest. Thinly slice.
  • Step 4
    Meanwhile, cook the snow peas in a small saucepan of boiling water for 1 minute or until tender crisp. Drain.
  • Step 5
    Combine the dressing, beef, snow peas, spinach, mint, cucumber, onion and tomato in a large bowl. Season with pepper. Top with the noodles.

  • High protein
  • Low carb
  • Low sugar


  • 2211 kj


  • 26g

    Fat Total

  • 9g

    Saturated Fat

  • 5g


  • 45g


  • 99mg


  • 1626.03mg


  • 7g

    Carbs (sugar)

  • 26g

    Carbs (total)

All nutrition values are per serve
  • Author: Reader recipe
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste



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