Not just a Thai Beef Salad…this is a gluten and sugar free Thai beef salad that nourishes.
Made with Thai inspired flavours and tender Australian beef, my healthy, sugar and gluten free Thai beef salad is a fresh recipe that satisfies and nourishes.
Using real food ingredients, the recipe is free from grains/gluten, sugar and preservatives.
- Fillet steak is tender red meat that is rich in protein, iron, zinc and vitamin B12.
- The fresh salad celebrates ‘eating the rainbow’ with a variety of fresh ingredients that provide fibre, vitamins, minerals and antioxidants.
- Celebrating whole-food and nutrient-rich ingredients, this recipe is a simple and time-friendly way to nourish your body with beneficial nutrition.
- This recipe is free from grains, gluten and refined sugar.
This recipe is gluten free, dairy free, and egg free.
To make this recipe low FODMAP and nut free see recipe notes below.
Thai Beef Salad
- 500 g fillet steak
- Juice of 1 lime
- 3 cloves garlic, minced
- 2 longred chillies, finely sliced
- 2 tbsp fish sauce
- 1 tsp sesame oil
- 1 tsp raw honey (optional)
- 8 cups mixed salad greens
- 2 cups cherry tomatoes, halved
- 2 cups bean sprouts
- 2 cucumbers, halved and sliced lengthways
- 1/2 small red onion, finely sliced
- 1 cup fresh coriander, roughly chopped
- 1 cup fresh mint leaves, roughly chopped
- 3 tbsp roasted, unsalted peanuts, crushed
- Cook fillet steaks over medium heat in a frying pan for 4-5 minutes each side or until cooked to liking. Allow to rest.
- In a large mixing bowl combine lime juice, garlic, chillies, fish sauce, sesame oil and honey.
- Add salad greens, tomatoes, beans sprouts, cucumbers, onion, coriander and mint. Toss to combine well.
- Finely slice steak.
- Spoon salad onto serving plates. Top with steak and finish with crushed peanuts.
- Serve immediately.
Omit red onion and replace with 1 spring onion, green part only, chopped.
Omit raw honey and replace with rice malt syrup or pure maple syrup.
Omit garlic and instead use garlic infused olive oil.
Omit peanuts and replace with toasted almonds or macadamias. To make this recipe nut free:
Swap peanuts out for toasted pumpkin seeds or sunflower seeds. This recipe was custom designed by nutritionist, naturopath and recipe developer Casey-Lee Lyons for Australian Beef © Live Love Nourish ® 2017. All rights reserved.
For more recipes using Australian beef head to Australian Beef's Facebook, Instagram or visit AustralianBeef.com.au