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Fragrant Thai-Style Beef Salad

15 minsPrep
12 minsCook
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Plan

This is a fresh and fragrant salad with a hint of punch and crunch, and it’s packed full of protein. Leftovers can be reheated the next day or added to Bubble and squeak (see my recipe).

Ingredients 16

4 serves
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2 tbsp macadamia oil

2 garlic cloves, crushed, just a tiny amount for babies

1 tsp fresh ginger, minced

500 g lean minced beef, (ground beef)

150 g green beans, trimmed, sliced into 1 cm (½ in) pieces

1 stem lemongrass, white part only, finely chopped

40 g peanuts, skin on, finely chopped, optional

150 g chinese cabbage, (wombok), finely shredded

1 lime, finely grated zest and juice, plus wedges to serve

Pinch caster sugar, (superfine sugar)

1 long red chilli, deseeded, thinly sliced, omit for babies

1 tbsp fish sauce, omit for babies

4 spring onions, (scallions), thinly sliced

Handful coriander leaves, (cilantro), small, roughly chopped

Handful mint leaves, roughly chopped

8 butter lettuce leaves (cups), to serve

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Nutritionper serving
Calories361 kcal
Fat23g
Carbohydrates10g
Protein38g
Fiber4g
Nutrition information is estimated based on the ingredients in this recipe. It isn't a substitute for a professional nutritionist's advice.

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Method 5

Start cooking
Step 1

Heat a wok over high heat and add the . Stir-fry the and quickly to caramelise, then add the . Toss well and brown the meat for 5 minutes, stirring to break up any lumps. Add the , and and stir-fry for 3 minutes.

Step 2

Add the , , and . Mix the ingredients through and cook for 2 minutes until the cabbage softens a little.

Step 3

Add the to the wok and cook for another 2 minutes, then add the and stir through for another minute.

Step 4

Remove the wok from the heat, add the and and toss to combine.

Step 5

To serve, fill the with the cooked beef mixture and serve with on the side to squeeze over.

Pam Brook

Pam Brook's tips

For younger babies purée a lettuce leaf with 2 tablespoons beef mixture (no spice as per omissions), a few mint and coriander leaves and 2—3 tablespoons water.

For older babies sprinkle baby‘s serve with mint and coriander leaves — this makes great finger food.

For toddlers serve as for adults.

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