Our Thai Inspired Beef Salad


Sometimes I eat meat, sometimes I eat plant based meals. I don't follow any regimes or pre paid programs, I simply listen to my body, to what she is trying to tell me and follow her signals to eat what my body is lacking or craving. This doesn't mean when I crave a whole block of chocolate that I go right ahead and demolish it, my body may be lacking in a vial vitamin or mineral, so i tune into the signs and symptoms occurring within myself and use  as treatment. This being said this particular day i felt tired, lethargic during menses and knew i was lacking in some serious iron. Eating organic beef is a great way to replenish iron levels quickly whilst still providing vitamin b12 only available from animal products. This recipe has been created to suit what ever produce is left in the fridge or easily accessible. This particular day I had plenty of capsicum and carrots but I have used cucumber, zucchini and or bean sprouts before and it still turns out amazing.





120g of organic beef ( nice cuts include rump or scotch fillet ) Slice as fine as possible with a really sharp knife

juice 1/2 a lemon or lime ( 1 full small lemon/lime )

1 handful of beansprouts
1 small carrot peeled into small thin noodle type shapes.

1/2 red or green caesium sliced thinly into srips

1 tablespoon of fish sauce

1 tablespoon of soy sauce

1 teaspoon of ginger

1 teaspoon of garlic

1/2 bunch or fresh coriander 

1 teaspoon of honey

2 teaspoons of olive oil
salt and pepper to season

red chilli for heat if desired 
1 serving of thin rice noodles

1 tablespoon of sesame seeds



Place lemon/lime juice into a blender with your soy, fish sauce, ginger, garlic, olive oil, salt and pepper, honey and chilli into a high powered blender until all ingredients combined.


Boil some water and place rice noodles inside for 2-3 minutes until soft, strain an pop aside.


In a hot pan add capsicum and carrots, saute for 2 minutes until warmed through but still crunchy. Add the rice noodles and coriander, mix well then place aside. 


In the same hot pan saute your thin beef strips for 30 seconds until brown but still medium rare and take off the heat, they will continue to cook whilst off the heat. Add the beef to your noodle/ vegetable mix, add the sesame seeds and stir through dressing, until all ingredients are combined then you are ready to serve.


Use some coriander leaves and a lemon/ lime wedge as garnishes for your finished product.


This meal is super easy to make, takes no time at all and is a light yet nutritiously dense, that is warm enough to get your digestive juices flowing. Enjoy!


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