If you are using a screen reader and are having problems using this website, please call 1-855-272-7002 for assistance.Skip to main content
HelloFresh
HelloFresh
Thai Beef Salad

Thai Beef Salad

with Carrot and Cucumber Ribbons, served over Jasmine Rice

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.3 / 4 Ratingout of 311 ratings
Read more

This zippy steak salad is sure to be a weeknight dinner sensation. We love Thai food because it hits all the right flavour pillars - sweet, sour, salty and spicy!

Allergens:Sulphites/SulfiteSeafood/Fruit de Mer
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

170 g

Jasmine Rice

2 unit

Roma Tomato

1 unit

Mini Cucumber

1 unit

Carrot

56 g

Red Onion

10 g

Cilantro

1 unit

Lime

1 tbsp

Brown Sugar

1 tbsp

Chili Garlic Sauce

(ContainsSulphites/Sulfite)

2 tsp

Fish Sauce

(ContainsSeafood/Fruit de Mer)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3075 kJ
Calories735 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate90 g
Sugar13 g
Dietary Fiber4 g
Protein43 g
Cholesterol70 mg
Sodium717 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Pot
Zester
Large Bowl
Whisk
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep
Prep
1

Prep: Wash and dry all produce. In a medium pot, bring 11/3 cups salted water (double for 4 people) to a boil. Cut the tomatoes into 1/2-inch wedges. Roughly chop the cilantro. Zest, then juice the lime(s). Peel the carrot(s) and cucumber(s) into ribbons.

2

Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.

Assemble the salad
Assemble the salad
3

Make the dressing: Meanwhile, in a large bowl, whisk the brown sugar, fish sauce, lime juice, lime zest and as much chili-garlic sauce as you like. Add the onion, tomatoes, veggie ribbons and cilantro. Set aside.

Sear the beef
Sear the beef
4

Sear the beef strips: Heat a large non-stick pan over high heat. Add a drizzle of oil, then half the beef strips. Cook until browned, 1-2 min per side. Transfer to a plate. Repeat with the remaining beef.

Top with the Thai beef salad
Top with the Thai beef salad
5

Finish and serve: Add the beef to the salad. Toss to combine. Divide the rice between plates and top with the Thai beef salad. Enjoy!

COOKING TECHNIQUE: To 'sear' means to cook meat quickly at a high temperature until a brown crust forms on the surface. This browning gives your beef lots of flavour! We recommend cooking beef strips in batches because crowding the pan can cause the meat to steam instead of sear, and you won't get that hearty flavour!