Thai Beef Salad

NUTRITIONAL INFO (per single serve) Carbs: 5.6g  Protein: 38.5g  Fat: 11.4g

INGREDIENTS (serves 4)

  • 500g boneless sirloin beef steaks, excess fat trimmed
  • 200g butter lettuce, leaves separated, washed, dried, torn
  • 100g red pepper, quartered, deseeded, cut crossways into thin strips
  • 100g bean sprouts, trimmed
  • 100g green shallots, trimmed, sliced
  • 50g chopped red onion
  • 20g cup loosely packed fresh coriander leaves
  • 20g cup shredded fresh mint


  • 80ml fresh lime juice
  • 40ml fish sauce
  • 20ml soy sauce
  • 5g garlic clove, finely chopped
  • 10g small fresh red chillies, deseeded, finely chopped

How to Make:-

  1. Heat a chargrill or barbecue grill on medium-high. Add the beef and cook for 3-4 minutes each side for medium-rare or until cooked to your liking.
  2. Transfer to a plate and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside.
  3. Meanwhile, to make the dressing, combine the lime juice, fish sauce, soy sauce, garlic, chilli in a small bowl and mix well.
  4. Place the beef, lettuce, capsicum, bean sprouts, green shallots, coriander and mint in a large bowl.
  5. Pour over dressing and toss gently to combine. Serve immediately.
  6. Option to garnish with mint

Claire Johnson is an expert mindset, nutrition and training coach for women, author, TV presenter, expert speaker, and female empowerment mentor. 

Claire is the CEO of The Naked Warrior, which delivers 3 winning online coaching programs and Founder of The Naked Warrior Tribe online female empowerment community, plus author of two books – The Winning Formula: Discover the Secrets to Unleash Your Alpha-female and The Winning Physique: How to Get the Competitive Edge on Stage.

Claire has also created an interactive online coaching program with workouts, exercise videos, personalised meal plans and recipe ideas – you can find out more about her Total Transformation program here:-

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