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Sweet Chilli Thai Beef Salad

Recipe created by Martyna the Wholesome Cook

  • Leftovers are great for a packed work lunch.
  • If you don’t like (or can’t eat) beef, you could try using shredded BBQ chicken, steamed or grilled fish, grilled haloumi cheese or even chicken or pork sausages instead.


2 Tbsp olive oil
200g beef steak (scotch, fillet for New York work best)
1 small red capsicum
100g green beans
5 button mushrooms
handful of bean sprouts
1/4 cup Barker's Sweet Chilli Relish
150g salad mix
1 small Lebanese cucumber
1/4 red onion
2 Tbsp peanuts
2 sprigs fresh coriander
1 sprig fresh mint
juice of 1/2 lime


Heat 1 tablespoon olive oil in a large heavy-based pan over medium high heat. Add steak and cook to taste (for a large thick piece, around 4 minutes per side). Remove from pan, slice into thin strips and set aside to rest and cool
Add remaining oil to pan, add capsicum strips and beans and cook for 4 minutes, stirring from time to time until slightly charred and wilted
Reduce heat, add mushrooms and bean sprouts, and stir fry everything for a minute. Add sliced steak and Sweet Chilli Relish. Cook for another minute to warm through
Arrange salad greens, cucumber and onion on a serving plate. Top with warm vegetable/steak/relish mix, sprinkle over peanuts and garnish with chopped coriander and mint leaves. Squeeze lime juice over the top and serve!

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