Warm Thai Beef Salad

Serves: 6 Prep Time: 20 MIN


  • 500g rump/fillet beef strips
  • Marinade:
  • ¾ cup All Gold Tomato & Chilli Pasta Sauce
  • 1 tsp garlic
  • 1 tsp lemon juice
  • ½ tsp lemongrass, finely chopped
  • 1 tbls oil
  • 1 tbls soy sauce
  • 2 tsps chopped coriander
  • 2 tbls honey or melted palm sugar
  • 2 tsps basil, chopped
  • 2 tsp tamarind paste
  • Vegetables:
  • 2 cups red peppers (Julienne)
  • 1 cup snap peas
  • 2 cups baby spinach or pak choi
  • 1 cup onions, cut into wedges
  • 150g bamboo shoots, drained
  • 3 tsps soy sauce
  • 4 tsps sesame oil
  • 1 tbls toasted sesame seeds
  • Salt & pepper

Preparation method

1. Combine all marinade ingredients in a bowl and mix well. Place beef strips in marinade and marinate in the fridge for 2 hours. 2. Heat a wok or frying pan until hot, add drained beef strips into pan and stir-fry until almost cooked, add the rest of the marinade and cook for 2 more minutes, serve with stir-fried vegetables. 3. Vegetables: combine all vegetable ingredients in a bowl and allow to marinate for an hour in the fridge. Remove and stir fry vegetables for 2-3 mins or until tender and lightly browned. Adjust seasoning with salt and pepper 4. To serve: combine beef and vegetables and arrange onto plate. Top with extra fresh chopped coriander/basil to garnish.

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