Thai sweet potato and beef salad
Thai sweet potato and beef salad
Ingredients
- juice of 1 lemon
- 1 tbsp fish sauce
- 1 1/2 tbsp brown sugar
- 1 long red chilli, thinly sliced
- 1 tbsp olive oil
- 2 x 200g porterhouse steaks
- 1 medium sweet potato, diced into 1.5cm pieces
- 350g green beans, topped and tailed
- 1 punnet cherry tomatoes, halved
- 2 cups bean sprouts
- 3 spring onions, thinly sliced
- 1/2 bunch mint, leaves picked
- 1/2 bunch coriander, leaves picked
- 1/4 cup peanuts, roasted, unsalted
- 1/4 cup cashews, roasted, unsalted
Method
- To make the dressing, combine lemon juice, fish sauce, sugar and chilli in a small bowl. Stir until the sugar has dissolved. Set aside.
- Heat oil in a large frying pan over medium-high heat. Add steak and cook for 3-4 minutes each side or until golden brown and cooked to your liking. Remove steaks from the pan and set aside to rest before slicing.
- Return pan to the heat. Add sweet potato and cook for 3-4 minutes or until golden and tender. Add beans and cook for a further 1-2 minutes or until slightly charred. If necessary, add a splash of water to assist cooking. Transfer to a large bowl and allow to cool slightly.
- To the bowl with sweet potato and beans, add cherry tomatoes, bean sprouts, spring onion, mint, coriander, half the nuts and dressing. Toss to coat
- Divide salad between serving bowls. Top with sliced beef and garnish with the remaining peanuts and cashews.
Tips
If you’ve purchased pre-roasted nuts, pop them into the pan just before the sweet potato is ready, to freshen them up.Credit
Recipe developed by Sprout (https://sprout.edu.au/) for Nuts for Life| Nutrients per serve | |
| Energy | 1,860kJ |
| Protein | 31.4g |
| Fat | 18.4g |
| Saturated fat | 4.3g |
| Carbohydrate | 33.6g |
| Sugars | 13.9g |
| Dietary fibre | 9.2g |
| Sodium | 582mg |
For information purposes only. ©2025 Nuts for Life