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Easy Thai beef salad

Published: 13 Jul 18
Updated: 18 Mar 24

Light, healthy, and packed with a punch, this salad recipe is ready in less than 15 minutes – and is ideal for a Friday night fakeaway for two. It makes the most of some handy supermarket ingredients, as well as either sirloin or rump steak.

See our alternative thai beef salad too.

Easy
September 2011

Test kitchen approved

Serves 2
Ready in 12 minutes

See our alternative thai beef salad too.

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Ingredients

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

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Method

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.
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.
Drizzle with a little more sesame oil, then spoon the stir-fry over. Finish with a good squeeze of lime, serving extra wedges alongside.