Thai Beef Salad Recipe

Name: Thai Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500g rump steak; 2 tablespoons Thai red curry paste; 1 tablespoon VEGEMITE; 200g mixed lettuce leaves; 1 cup snow pea sprouts; 240g can baby corn, drained, cut in half length wise; 1/2 small red onion, thinly sliced; 1 tablespoon freshly chopped coriander; 2 tablespoons peanuts, chopped; 1/3 cup KRAFT FREE* Thai Lime & Coriander Dressing

Servings: persons

500g rump steak
2 tablespoons Thai red curry paste
1 tablespoon VEGEMITE
200g mixed lettuce leaves
1 cup snow pea sprouts
240g can baby corn, drained, cut in half length wise
1/2 small red onion, thinly sliced
1 tablespoon freshly chopped coriander
2 tablespoons peanuts, chopped
1/3 cup KRAFT FREE* Thai Lime & Coriander Dressing

1
Place rump steak in a flat dish.
2
Combine curry paste and Vegemite* and spread over steak.
3
Marinate 1 hour or overnight in the refrigerator.
4
Arrange lettuce, sprouts, corn and onion onto a serving plate.
5
BBQ steak on a preheated BBQ plate or pan fry in a lightly greased frying pan, 4 minutes each side or until cooked as desired.
6
Slice into strips, add to salad, garnish with chopped coriander, peanuts and drizzle with dressing.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500g rump steak, 2 tablespoons Thai red curry paste, 1 tablespoon VEGEMITE, 200g mixed lettuce leaves, and more.

Yes, Thai Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Beef Salad

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