Sweet Chilli Thai Beef Salad

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Serves: 2
  • Leftovers are great for a packed work lunch.
  • If you don’t like (or can’t eat) beef, you could try using shredded BBQ chicken, steamed or grilled fish, grilled haloumi cheese or even chicken or pork sausages instead.
Recipe created for us by Martyna the Wholesome Cook

INGREDIENTS

  • 2 Tbsp olive oil
  • 200g beef steak (scotch, fillet for New York work best)
  • 1 small red capsicum
  • 100g green beans
  • 5 button mushrooms
  • handful of bean sprouts
  • 1/4 cup Barker's Sweet Chilli Relish
  • 150g salad mix
  • 1 small Lebanese cucumber
  • 1/4 red onion
  • 2 Tbsp peanuts
  • 2 sprigs fresh coriander
  • 1 sprig fresh mint
  • juice of 1/2 lime

METHOD

  1. Heat 1 tablespoon olive oil in a large heavy-based pan over medium high heat. Add steak and cook to taste (for a large thick piece, around 4 minutes per side).  Remove from pan, slice into thin strips and set aside to rest and cool.
  2. Add remaining oil to pan, add capsicum strips and beans and cook for 4 minutes, stirring from time to time until slightly charred and wilted.
  3. Reduce heat, add mushrooms and bean sprouts, and stir fry everything for a minute.  Add sliced steak and Sweet Chilli Relish. Cook for another minute to warm through.
  4. Arrange salad greens, cucumber and onion on a serving plate. Top with warm vegetable/steak/relish mix, sprinkle over peanuts and garnish with chopped coriander and mint leaves.  Squeeze lime juice over the top and serve!
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