Thai Beef Salad Recipe with Baby Kale

A kale salad twist on the classic Thai Beef salad recipe. Can be made with leftover roast beef for an easy dinner recipe idea

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Heat the pan. Cook steaks for 2 minutes each side. Transfer to a plate to rest. For the dressing, combine ingredients in a screw-top jar. Shake to combine. Place remaining ingredients in a large bowl, pour over dressing. Thinly slice steak and add to salad in bowl. Gently toss to combine. Arrange salad on a platter.

Prep mins: 15
Cook mins: 5
Serves: 4

350g beef rump steak
1 teaspoon Woolworths Select peanut oil
120g Woolworths Select fresh baby kale
1 cup fresh basil leaves
1 french shallot, thinly sliced crossways
1 Lebanese cucumber, halved & thinly sliced on an angle
200g Solanato tomatoes, halved
Fried shallots and roasted peanuts, to garnish
1 tablespoon Woolworths Select fish sauce
1/4 cup coconut water
2 tablespoons lime juice
3 teaspoons Macro Organic cider vinegar
1 french shallot, finely chopped
1 garlic clove, finely chopped
1 long red chilli, deseeded, sliced crossways
½ teaspoon Homebrand caster sugar

1. Heat a large frying pan over high heat. Rub steaks with the oil. Season. Cook steak for 2 minutes each side. Transfer to a plate to rest and cool. For the dressing, combine ingredients in a screw-top jar, shake to combine.
2. Place baby kale in a large bowl, add basil, french shallot, cucumber, tomato and the dressing, toss gently. Thinly slice the steak and add to salad in bowl, toss gently.
3. Divide the salad into among plates. Garnish with fried shallots and peanuts, if using.

Tip 1: Make this recipe substituting left over roast beef for the steak in this recipe.
Tip 2: If unexpected guests drop in add noodles to extend this salad to serve more people.
Tip 3: Replace beef with poached chicken breast or silken tofu.

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