Speedy Thai Beef Salad Recipe

Speedy Thai Beef Salad


  • 400g
    beef rump steak, thinly sliced
  • 1 pkt
  • 1 tbsp
  • 1 medium (200g)
    red capsicum, thinly sliced
  • 1 large (500g)
    cucumber, thinly sliced
  • 2
    tomatoes, thinly sliced
  • 1 medium (170g)
    red onion, thinly sliced
  • 300g
    mixed lettuce leaves
  • 1 cup
    coriander leaves
  • 1 cup
    mint leaves
  • Dressing
  • 2 tbsp
    Sweet Chilli sauce
  • 1 tbsp
  • 1/4 cup (60mL)
    lime juice

How to Cook

Prep Time: 5 minutes | Cooking Time: 8 minutes
  1. Combine steak and MAGGI Apricot Chicken Recipe Base in a medium bowl, set aside for 2 minutes. Meanwhile to make the dressing combine lime juice, sweet chilli sauce and MAGGI Fish Sauce in small bowl and set aside

  2. Make salad using remaining ingredients. Set aside

  3. Heat 1 tbsp oil in a large non-stick frying pan over high heat; add steak and cook for 4-6 minutes or until browned and cooked through. Set aside to rest for 5 minutes, then add to salad, drizzle with dressing and top with peanuts.