International Recipes

Thai Beef Salad

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Yield: 4 servings


  • 1 pound beef rump steak
  • 1/4 cup lime juice
  • 2 tablespoons shredded mint leaves
  • 6 ounces spinach leaves
  • 2 Lebanese cucumbers, seeded, sliced
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar


  1. Combine beef with juice and mint in medium bowl, cover; refrigerate for at least 3 hours or until required.
  2. Heat oiled large pan; cook beef until browned on both sides and cooked as desired.
  3. Cover beef and let rest for 5 minutes; cut into thin slices.
  4. Combine beef with spinach and cucumber in large bowl.
  5. Gently toss combined vinegar, sauce and sugar through beef salad.


Per serving: 8.6g fat; 2g fiber


From the kitchen of Martin James - Copenhagen, Denmark.

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