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Grilled Thai Beef Salad


This salad is flavoursome, fresh and easy. The combination of beef and veggies makes it a meal packed with iron, an essential nutrient for women’s health.

Serves 2


  • 1 x beef scotch fillet steak (~250g)
  • Thai mixture:
    • 5 tbsp lime juice
    • 5 tbsp low-sodium soy sauce
    • 5 tbsp canola oil
    • 1 tbsp brown sugar
    • ½ tsp minced garlic
    • 1 tsp minced ginger
    • ½ tsp red curry paste (or chilli sauce)
  • Salad ingredients:
    • 3 cups of lettuce leaves
    • ½ cucumber, thinly sliced
    • 100g halved cherry tomatoes
    • ½ red onion, thinly sliced
    • ¼ cup of coriander, mint & basil leaves



  1. Combine the Thai mixture ingredients in a small bowl.
  2. Pour half of the mixture into a sealable bag with the steak to marinate for as long as possible (ideally a few hours, or even overnight). Reserve the remainder of the mixture in the fridge to dress the salad.
  3. Grill the steak to your linking on a hot pan with some oil (3-4 mins per side for medium-rare). Allow the steak to rest until it is at room temperature & then slice it thinly.
  4. Combine the salad ingredients & beef in a bowl. Add the dressing mixture, toss to coat and enjoy!

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