Easy-peasy Thai Beef Salad

My latest post is inspired by a recent getaway to Magnetic Island for our friends wedding and our stop in at the Virgin Lounge at the airport. We had a midday flight so grabbed some lunch from the buffet, pretty much no Paleo options (or even gluten free) but I was disorganised and needed to eat so I grabbed some of the Thai Beef salad on offer… Boy was it tastey!
Any time I eat something non-Paleo that I love I am inspired to recreate and paleofy it so this was my mission the other night and I think I got all the dressing ratios just right, this dinner was delicious and filling and best of all quick to whip up! I have to admit that I did do a slightly non-Paleo version for hubby-to-be and heated some thin rice vermicelli noodles and added to his bowl. I personally don’t think the salad needed it but it made him happy so I couldn’t resist!
A few side notes, you’ll notice there is no lettuce and that is because I am one of those crazy people who isn’t that fussed over lettuce so rarely add it to salads. I do enjoy other leafy greens like spinach, kale, silver beet and asian greens because they are packed with nutrients and calcium but spare me the iceberg, cos, rocket or mescalin mix. Feel free to add in though if you’re a fan!
Also, I used my spiraller/veggie twister thing to do the carrot and cucumber, mainly for effect so if you don’t have one then just julienne or finely slice the carrot and cut the cucumber any way you please.



  • 2 tbsp raw honey, melted
  • 1 lime, juiced
  • 1 tbsp pure sesame oil
  • 1 tbsp fish sauce
  • 2 tbsp coconut aminos (can use tamarind for just gluten free or soy sauce if you can tolerate it)
  • thumb sized knob of ginger, finely minced
  • 2 garlic cloves, finely minced
  • 1 Birdseye chilli, finely diced (remove seeds if you don’t like spicey)


  • 500g beef rump steak, fat trimmed but left in big pieces
  • 1 cucumber, spiralled
  • 1 carrot, spiralled
  • half punnet of  cherry or grape tomatoes
  • 1 brown onion, finely sliced
  • half red onion, finely sliced
  • 1/4 red capsicum, finely sliced
  • 1 large red chilli, finely sliced (remove seeds if you don’t like spicey)
  • handful coriander, roughly chopped
  • 5 mint leaves (add more or less to taste)
  • 3 Thai/sweet basil leaves (add more or less to taste)


  • Combine all marinade/dressing ingredients in a bowl, put half in a snap lock bag with steak and set the rest aside to add to salad later
  • Put steak in fridge to marinate for 15 minutes
  • Meanwhile add cucumber, carrot, tomatoes, red onion, capsicum, chilli, coriander, mint and basil in a large bowl and toss to combine
  • On the stove heat a pan with a little coconut oil and sauté the brown onion, add in the steak and cook until desired (I like mine still rare in the middle)
  • Let the beef cool slightly and then thinly slice
  • Divide salad mix up into 2-3 bowls and then add beef on top and pour even amounts of leftover dressing on to each bowl

Serves 2-3

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: