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Thai Beef Salad

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Thai Beef Salad
Gluten Free | Dairy Free | Low FODMAP

Serves 4


​Place steak in a container with 1/4 cup of lime juice, 2 TBSP of Rice Wine Vinegar and 2 TBSP of Soy Sauce. Coat steak well and place in fridge(I recommend to leave steak for 1-2 hours if possible).


Once steak has marinated, remove from fridge. Wash all of the herbs and vegetables going in to the salad and dry well. Preheat oven to 160 degrees C


Toss the vegetables and herbs in a large salad bowl and set aside.


Heat a large non stick fry pan till smoking hot. Place the steak carefully into the sauce pan (discard the marinade liquid) and cook for 2-3 minutes both sides and then rest for 10 minutes off the heat (


While beef is resting cook the rice vermicelli according to the packets instructions, then strain and rince with cold water.


Make the dressing by combining the remaining soy, rice wine vinegar and 2 TBSP of Lime Juice in a jar. Mix half of the dressing in with the rice noodles in a separate bowl


Finely slice beef, and combine all ingredients in one large salad bowl, top with remaining dressing and peanuts and serve.​​


500g Rump Steak

2 Limes (Lemon can also be used)

1/2 Capsicum / Bell Pepper

10 Cherry Tomatos

1 Lebanese Cucumber

1 TBSP Shallots finely chopped

3/4 Cup Mint

3/4 Cup Basil

200g Brown Rice Vermicelli

1/4 Cup Roasted Peanuts roughly chopped

1/4 Cup GF Soy Sauce (Tamari)

3 TBSP Rice Wine Vinegar

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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