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FTC - Thai Beef Salad & Pumpkin

FTC - Thai Beef Salad & Pumpkin

with Sweet Chilli Lemon Dressing

Recipe Development TeamUpdated on November 03, 2025

Get up to $230 off

Get up to $230 off

Calories

:

328 kcal

Protein

:

35.6g protein

Preparation Time

:

10 minutes

Difficulty

:

Easy

Allergens:

Peanuts
May contain traces of allergens
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Lemon

1 packet

Thai Stir-Fry Spice

1 packet

Roasted Pumpkin

1 packet

Mixed Salad Leaves

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

250 g

Beef Strips

1 packet

Ginger Lemongrass Paste

1 packet

Sweet Chilli Sauce

1

Cucumber

1

Tomato

Nutritional Values

Calories328 kcal

Energy (kJ)1370 kJ

Fat13.7 g

of which saturates3.4 g

Carbohydrate15.3 g

of which sugars10.2 g

Dietary Fibre3.7 g

Protein35.6 g

Sodium569 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Zap the pumpkin until hot and steaming, 2-3 mins. Cut the lemon in half. Chop tomato. Thinly slice cucumber. In a large bowl, mix sweet chilli, lemon juice and a good drizzle of olive oil.

2

Meanwhile, heat olive oil in a frying pan over a high heat. Cook beef and spice blend, tossing, until browned, 1-2 mins. Add ginger lemongrass paste, cook until fragrant, 1 min.

3

To dressing bowl, add tomato, cucumber, beef and salad leaves. Season and toss. Plate up salad and pumpkin. Scatter over peanuts.

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