Recipe for Thai Beef Salad with lots of lovely warm veggies

500g rump/fillet beef strips

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

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

How to
Combine all marinade ingredients in a bowl and mix well. Place beef strips in marinade and marinate in the fridge for 2 hours.

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.

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

To serve: combine beef and vegetables and arrange onto plate. Top with extra fresh chopped coriander/basil to garnish.

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