Asian beef salad with chilli-lime dressing


300g bavette or sirloin steak, trimmed of excess fat

1⁄2 tbsp vegetable oil

1 mango, chopped

3 small carrots, julienned or cut into matchsticks

3 large handfuls watercress or kale leaves, woody stems discarded

1 shallot, thinly sliced

3 tbsp peanuts, toasted and roughly chopped

3 tbsp desiccated coconut

large handful each coriander and mint leaves



100ml freshly squeezed lime juice (from about 3-4 juicy limes)

2 tbsp nam pla fish sauce

2 tsp light soy sauce

1 tbsp light brown soft sugar

1 garlic clove, crushed

2 Waitrose Cooks’ Ingredients mixed Thai chillies, thinly sliced


1. Remove the steak from the fridge 30 minutes before cooking and season. Heat a griddle pan (or barbecue) until hot. Brush the steaks with the oil; cook for 3 minutes on each side for medium- rare (longer for thicker steaks). Rest under foil for 10 minutes.

2. Mix the dressing ingredients in a bowl with 2 tbsp water plus any resting juices from the steak; set aside. In a bowl, mix the mango, carrot, leaves, shallot and most of the peanuts, coconut and herbs. 3 Slice the steak thinly; toss into the salad. Pour over the dressing and top with the remaining nuts, coconut and herbs before serving.

  • Preparation time: 20 minutes, plus resting
  • Cooking time: 10 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,714kJ
Fat 35.4g
Saturated Fat 17.6g
Carbohydrate 35.5g
Sugars 31.8g
Protein 47.1g
Salt 4.1g
Fibre 9.2g

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