Thai Beef Salad with rice

Cooking Time: 15 (credit Serves: 4

high protein, iron, flavours

CANutrition Tip: Cancer nutrition guidelines suggest a total red meat intake of around 400-500g a week. Red meat can make an important contribution during the treatment stage as it is high in protein, iron and zinc. The fresh flavours incorporated into this beef salad can help those who are struggling with taste and low blood counts


11/2 tbsp fresh lime juice
1 garlic clove, crushed
1 tbsp finely chopped palm sugar
1 tbsp fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger
600g lean beef rump steak
1 x 200g pkt grape tomatoes, quartered
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g (1/3 cup) toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded

Optional - serve with cooked rice


1. Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2. Preheat a barbecue grill or chargrill pan on high. Cook steak on the grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve with cooked rice immediately.