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Marinated Thai Beef Salad

Yields2 ServingsPrep Time2 hrsCook Time6 minsTotal Time2 hrs 6 mins

A well-balanced meal perfect for the warmer months of the year. Packed full of nutrients, colour and flavour!

 0.25 cup tamari sauce (or coconut aminos)
 0.25 cup fresh lime juice
 1 knob ginger, peeled and grated
 1 clove garlic, crushed
 1 tbsp Changing Habits Rapadura Sugar
 1 tsp sesame oil
 0.25 cup peanuts
 Changing Habits Seaweed Salt to taste
 1 tsp olive oil
 400 g grass-fed steaks (two steaks)
 Half a wombok, shredded
 1 small cucumber, peeled into ribbons
 100 g snow peas
 Small handful of mint leaves
 Small handful of coriander
 Half a Spanish onion, sliced
 200g cherry tomatoes, cut into quarters
 1/2 cup sprouts, chopped roughly
 1 chilli, deseeded and chopped

Place all dressing/marinade ingredients into a bowl.


Place the steak in a separate bowl and pour half of the liquid on top. Place steak in the fridge for 2 hours, turning over after an hour. Save the rest of the liquid for the dressing.


Preheat oven to 180 degrees celsius. Place the peanuts on a lined baking tray and sprinkle with salt. Roast the peanuts for approximately 10 minutes until they begin to brown. Set aside.


Place olive oil into a fry pan over a medium-high heat. Once heated, add the steak and cook for 3 minutes on each side. Set aside to rest.


Place the rest of the ingredients in a large bowl and mix well.


Split the salad between two plates. Slice the steak and place on top. Sprinkle with the roasted peanuts and add the dressing.

Nutrition Facts

Servings 2