Thai Beef Salad

Serves 6-8

  • 3 cups of washed baby spinach
  • 150g sugar snap peas
  • ½ cup coriander leaves
  • ½ cup mint leaves  
  • 1 cucumber, sliced
  • 8-10 cherry tomatoes
  • 2 spring onions, sliced
  • 1 long red chilli – seeds used in dressing


  • 1 small clove of garlic
  • 1 teaspoon ginger, finely grated
  • Juice of 2-3 limes
  • 2 tablespoons fish sauce
  • 2 tablespoons finely shaved palm sugar
  • Seeds of the long red chilli

To make the salad, wash spinach, coriander leaves and mint leaves – spin dry. 

Wash and slice all remaining salad ingredients. Arrange on a large serving platter.

Take your steak out of fridge and leave it at room temperature for at least 20 minutes. Season and cook is a small dash of peanut oil until medium rare. Allow the meat to rest before slicing thinly.

To make the dressing – Combine all ingredients in the mortar and pestle and crush/mix well. Taste to make sure it is balanced. Toss dressing through the salad.

Thai Beef Salad

You can make this recipe using chicken also. I like to poach a chicken breast in boiling water for 10 minutes. Use two forks to shred it up into small flakes.  

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!