Thai Beef Salad by Dr Sue Shepherd

Dietary Guidelines: , , , ,

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Serves

4

Beautiful fresh flavours! A lovely, healthy meal!

Ingredients

  • 2 red capsicums, cut into 2 cm strips
  • 130 g bean sprouts
  • 1 medium continental cucumber, halved and sliced
  • 6 cups mixed lettuce leaves
  • 1½ cups chopped fresh basil leaves
  • 1 clove garlic, crushed
  • 2 tablespoons lime juice
  • 1½ tablespoons fish sauce
  • 1½ tablespoons brown sugar
  • 1 teaspoon sweet chilli sauce
  • 2 teaspoons sesame oil
  • 200 g lean beef steak, cooked medium-rare and thinly sliced

Method

  1. Place the capsicum, bean sprouts, cucumber, lettuce and basil in a large bowl. Toss until well combined.
  2. Place the garlic, lime juice, fish sauce, brown sugar, sweet chilli sauce and sesame oil in a small jar and shake until well combined.
  3. Pour the dressing over the salad and toss to combine. Divide between four bowls and top with pieces of sliced beef, then serve.

Nutritional Analysis

Per serve: energy 637 kJ (152 Cal), protein 14.7 g, fat 5 g, saturated fat 1.3 g, carbohydrate 9.8 g, sugars 9.4 g, fibre 4.1 g, sodium 764 mg, GI low

WGF Lactose Free Book 1Recipe taken from Wheat Gluten & Lactose Free Food Book 1 by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Lactose and Dairy Intolerance

 

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.