Thai beef salad recipe

By Lucy Williams

  1. Serves 2
  2. Ready in 12 minutes
  3. Rating

Light, healthy, and packed with a punch, this salad is ready in less than 15 minutes.

tried and tested
Thai beef salad


  1. 1 tbsp toasted sesame oil, plus extra to drizzle
  2. 300g sirloin or rump steak, cut into strips
  3. 1 orange or yellow romano pepper, sliced
  4. 2 tbsp Waitrose Cooks’ Ingredients Onion Base for Curry
  5. 100g pack Waitrose Ready Trimmed Sugar Snap Peas, or similar
  6. 2 tbsp Wagamama Spicy Chilli Men stir-fry sauce, available from most major supermarkets
  7. 2 little gem hearts, leaves separated
  8. Small handful of fresh mint leaves
  9. 1 lime, sliced into wedges


  1. 1. Heat the sesame oil in a wok over a high heat. Add the beef strips and fry for a minute or so until browned, then take out of the pan and set aside. Add the pepper, onion base and peas to the wok. Stir-fry for a couple more minutes.
  2. 2. Return the steak to the wok along with the chilli sauce, then cook, stirring, for 1-2 minutes to warm through. Taste and adjust the seasoning. Scatter the lettuce and mint into 2 serving bowls.
  3. 3. Drizzle with a little more sesame oil, then spoon the stir-fry over. Finish with a good squeeze of lime, serving extra wedges alongside.

Chef's tip

Replace the little gem hearts with rice noodles.


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