Waitrose and Partners
Thai-style steak & peanut salad

Thai-style steak & peanut salad

A fresh and full-flavoured salad that can be on the table in under 30 minutes.

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  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook5 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • clove/s garlic, finely grated
  • 1 tbsp reduced salt light soy sauce
  • 300g Essential British Beef Frying Steak
  • 1 pack Essential Little Gem, roughly chopped
  • 150g cherry tomatoes, halved
  • 150g cucumber, halved and sliced
  • ¼ x 25g pack mint, leaves picked
  • ¼ x 25g pack coriander, leaves picked
  • 40g roasted peanuts, roughly chopped
  • ½ tbsp Vegetable oil

For the dressing

  • 1 tbsp Vegetable oil
  • ½ clove/s garlic, finely grated
  • 1 lime, juice
  • 2 tbsp fish sauce
  • 2 tsp clear honey
  • 1 red chilli, thinly sliced
  • 1 lemongrass stalk, trimmed and finely chopped


  1. Mix the garlic and soy sauce in a bowl. Slice the steak into 1cm strips, mix into the bowl, then set aside while you prepare the remaining ingredients.

  2. For the dressing, mix all the ingredients in a bowl until combined. Arrange the lettuce, tomatoes, cucumber and herbs on a large platter or on individual plates.

  3. Heat the ½ tbsp oil in a large frying pan until hot. Add the steak (discarding any remaining marinade) and fry, stirring regularly, for 3-4 minutes until cooked through and browned all over. Arrange on top of the salad, then spoon over the dressing. Scatter with the peanuts and serve.

Cook’s tip

You can mix up the vegetables in your salad. Try adding shredded pak choi and rice noodles instead of lettuce, and avocado instead of cucumber.


Typical values per serving when made using specific products in recipe


2,196kJ/ 526kcals



Saturated Fat












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