Speedy Thai Beef Salad Recipe

Speedy Thai Beef Salad


  • 400g
    beef rump steak, thinly sliced
  • 1 pkt
  • 1 tbsp
  • 1 medium (200g)
    red capsicum, thinly sliced
  • 1 large (500g)
    cucumber, thinly sliced
  • 2
    tomatoes, thinly sliced
  • 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 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.



Average Qty Per Serve Qty Per 100g
Energy 1324.3kj 239.3kj
Weight 553.2g 100g
Protein TOTAL 28.3g 5.1g
Fat TOTAL 10.3g 1.8g
- Saturated Fats 2.6g 0.4g
Carbohydrates TOTAL 23.6g 4.2g
- Sugars 17.9g 3.2g
Sodium 1228.6mg 222.0mg
Dietary Fibre 6.6g 1.2g
Calcium 148.2mg 26.8mg