Thai Inspired Beef Salad

This is one of my favourite types of dinner. Quick, light yet also satisfying with the beef. I’ve kept things super simple here by using roast beef from the deli but sometimes I cook a steak, slice it and use that instead.

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Thai Inspired Beef Salad

Total Time 10 minutes minutes

Servings 2 people

Ingredients

• 3 tablespoons lime juice
• 3 tablespoons fish sauce or soy sauce
• 2 lebanese cucumbers
• 250 g sliced roast beef from the deli
• 1 bunch mint leaves picked

Metric - US Customary

Instructions

• Combine the zest of one lime, lime juice, fish sauce and 3 tablespoons peanut oil in a medium sized bowl.
• Halve cucumbers lengthwise and chop into little half-moons. Add to the dressing.
• Tear the beef into bite sized pieces and add to the dressing.
• Add mint leaves and toss gently before serving.

Variations

vegan / vegetarian – a thai mushroom salad would be lovely. Replace the beef with finely sliced roast or pan fried field mushrooms. And use soy sauce instead of the fish sauce. You could also replace the beef with beans or lentils. + serve with steamed brown rice.

fish-free – replace the fish sauce with soy sauce.

cucumber-free – my Irishman is allergic to cucumber so if I was making this salad for him I’d use sliced green capsicum (bell peppers) or a few handfuls of well washed bean sprouts in place of the cucumber.

different season – replace roast beef from the deli with 2 small steaks. Just pan fry until cooked to your liking then slice and toss in the dressing.

carb lovers / more substantial – serve with steamed rice rice or noodles cooked as per the pack.

more veg – add chopped carrot, bean sprouts, coriander leaves and/or thai basil leaves.

Problem Solving Guide

too bland – season with salt, pepper or more fish sauce.

too salty – different brands of fish sauces vary quite a bit in saltiness and flavour strength. Next time use less fish sauce

no fish sauce? – soy sauce will be acceptable but less authentic.

need a chilli hit? – real Thai people wouldn’t even think of serving a salad like this without chilli! I ran out of ingredients space with my self-imposed 5 ingredient limit but you could easily toss a couple of finely chopped fresh red chillies in with the dressing.

Waste Avoidance Strategy

lime – will keep in a plastic bag in the fridge for months.

fish or soy sauce – keep it in the pantry.

lebanese cucumbers – use for another meal. Will keep in the fridge in a plastic bag for 2 weeks or so.

roast beef – freeze it.

mint – best to use for another meal. Can be frozen but will wilt when defrosted.

Prepare Ahead?

This can easily be prepared ahead and kept in the fridge until you’re ready to eat. If I was making in advance I’d just pop the mint leaves on top and wait until serving before tossing them into the dressing to avoid them wilting.

Quantities for Different Serving Sizes

You could easily halve or double the recipe.

Serving Suggestions

Perfect on its own or as part of a Thai meal.

Leftover Potential

OK. Will keep in the fridge for a day or so.

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