Say hello to one of the dishes that can be found all over Thai restaurants, Thai Beef Salad. This recipe is so easy to make, literally only took me 10 minutes to put together especially because it doesn’t take long to cook beef. The mint leaves make it light on your palate as well so give it a go!
Grab your recipe book, pen this down, get the ingredients, and get preppin’. Don’t forget to tell me how it is either on the comments section below, on YouTube, or on Instagram at @asianmealprep. Would love to see your creations!
Refreshing and Nutritious Thai Beef Salad
Makes – 4 meals
Time needed – 20 mins + at least 2 hours marinade time
Cost – ~$5.30 per meal
Here’s what you need:
For the marinade
- 600g beef fillets
- Juice from 2 limes
- 1 garlic clove, chopped
- 1 tbsp fish sauce
- 2 tsp sesame oil
- 1 tsp liquid aminos or soy sauce
- 3cm ginger, finely chopped
- Optional: 1 tbsp coconut sugar (I left this out)
For the salad
- 200g cherry or grape tomatoes, halved
- 1 cucumber, sliced lengthwise and diagonally
- 1 onion, halved and cut into wedges
- 2 red chillies, partially seeded and cut lengthwise
- 1 bunch fresh mint, leaves picked
- 1 bunch fresh coriander, leaves picked
- 1 bunch fresh Thai basil, leaves picked
- Kaffir lime leaves, vein removed and cut into small pieces
- Toasted peanuts, chopped
- Lime wedges
Here’s how you do it:
- Combine all marinade ingredients in a bowl and add beef to the bowl. Cover with aluminium foil and let it marinade in the fridge for at least 2 hours to let the flavours set in.
- Once the beef is ready, cook it on a non-stick pan or griller for 2-3 minutes per side. Set aside.
- Build your veggies to eat immediately or use the salad prep guide below to make sure your veggies stays fresh for days.
How to prep your salad so it can last for days:
- Store your leafy veggies, in this case, the coriander, basil and mint separately from the rest of the ingredients. Line a container with kitchen towel so it can absorb water. The key to storing veggies for days is to make sure that there is minimal water in your veggies. You don’t want it to be soggy when you remove it days later.
- Store your toppings, in this case, the tomatoes, onions, chilli and cucumber separately.
- Store your beef separately. You’d want to make sure it’s completely cooled before covering the beef too.
- Keep your veggies, toppings and beef in the fridge for up to 3 days.
- There are no dressing for this recipe so you don’t have to worry about that. On the day you want to eat your salad, just take it off from the fridge and build it. Literally takes two minutes.
How much this costs:
*Keep in mind that this numbers are a rough guide. It depends on where you buy it and when. You can definitely save more money if you purchase in wet markets etc. At the end of the day it’s possible to eat healthy without breaking the bank. Also, ~ denotes the items that should already be in your pantry for a long time or it’s a very small amount.
For the marinade
- 600g beef fillets – $11.80
- Juice from 2 limes – $0.60
- 1 garlic clove, chopped ~
- 1 tbsp fish sauce ~
- 2 tsp sesame oil ~
- 1 tsp liquid aminos or soy sauce ~
- 3cm ginger, finely chopped ~
- Optional: 1 tbsp coconut sugar (I left this out)
For the salad
- 200g cherry or grape tomatoes, halved – $2.75
- 1 cucumber, sliced lengthwise and diagonally – $1.00
- 1 onion, halved and cut into wedges ~
- 2 red chillies, partially seeded and cut lengthwise ~
- 1 bunch fresh mint, leaves picked – $1.20
- 1 bunch fresh coriander, leaves picked – $1.00
- 1 bunch fresh Thai basil, leaves picked – $1.20
- Kaffir lime leaves, vein removed and cut into small pieces – $0.20
- Toasted peanuts, chopped – $1.00
- Lime wedges – $0.30
Total price = ~$21.o5
Price per serve = ~ $5.30
Nutrition Information
The nutrition information below is based on the ingredients I’ve used above. It may not be an accurate representation of your meal.
Calories 464 Protein 42.3g Carbs 16g Sugar 5.9g Fibre 6.4g Fats 25.4g Sat Fat 9.4g
