Speedy Thai Beef Salad Recipe

Speedy Thai Beef Salad


  • 400g
    beef rump steak, sliced thinly
  • 1 pkt
    MAGGI Apricot Chicken Recipe Base
  • 1 tbsp
  • 1 medium (200g)
    red capsicum, sliced thinly
  • 1 large (500g)
    cucumber, sliced thinly
  • 2
    tomatoes, sliced thinly
  • 1 medium (170g)
    Red onion
  • 300g
    mixed lettuce leaves
  • 1 cup
    coriander leaves
  • 1 cup
    mint leaves
  • Dressing
  • 2 tbsp
    Sweet Chilli sauce
  • 1 tbsp
    Fish Sauce
  • 1/4 cup (60mL)
    lime juice

How to Cook

Prep Time: 5 minutes | Cooking Time: 8 minutes
  1. Combine steak and MAGGI Apricot Chicken Recipe Base in a medium bowl, set aside for 2 minutes. Meanwhile to make the dressing combine lime juice, Sweet Chilli Sauce and Fish Sauce in small bowl and set aside

  2. Make salad using remaining ingredients. Set aside

  3. Heat 1 tbsp oil in a large non-stick frying pan over high heat; add steak and cook for 4-6 minutes or until browned and cooked through. Set aside to rest for 5 minutes, then add to salad, drizzle with dressing and top with peanuts.