Thai Beef Salad


Tuesday, November 13, 2018, In Nutrition by

Live lighter with this healthy twist on a traditional Thai dish, featuring lots of refreshing herbs, cooling cucumber and sesame seeds, sure to keep you satisfied.

Serves 4


  • 2 x 200g beef eye fillet
  • 1 tb extra virgin olive oil
  • 2 Lebanese cucumber, halved lengthways, thinly sliced
  • 1 punnet of cherry tomatoes, halved
  • 1 cup fresh coriander
  • 1 cup fresh mint
  • 1 cup fresh Thai basil
  • 125g vermicelli noodles


  • 1 lime, freshly squeezed
  • 1 small red chilli, seeds removed and chopped
  • 1 tb sesame oil
  • 1 tb brown sugar
  • 1 tb fish sauce
  • 1 tb tamari
  • 1 tb grated ginger
  • 1 garlic cloves, minced
  • 1 tb sesame seeds


  1. Season the meat with salt and pepper.
  2. Heat a fry pan over medium-high heat. Add oil, and cook steaks until well browned on both sides. 3 minutes for medium-rare 5 minutes for medium-well.
  3. Transfer to a plate, loosely cover with foil and set aside to rest for 5 minutes.
  4. Cook vermicelli noodles as per packet instructions. Drain and set aside
  5. In a mixing bowl, combine the cucumber, tomatoes and herbs.
  6. Place all dressing ingredients in a screw top jar and shake well.
  7. Slice beef, combine with salad and noodles, and then drizzle over dressing. Toss lightly. Serve. 

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