Thai Lime Beef Salad
with Ginger, Broc & Cauli Rice & Mint
- Fish
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- Gluten
- May contain traces of allergens
This is a real 'all-rounder' meal. You've got your meat and three veg, your fragrant rice and a sprinkling of chilli flakes. Tick, tick and tick!
Ingredients
250 g
Beef Strips
1 sachet
Chilli Flakes
1
Cucumber
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Ginger Paste
1
Lime
1 packet
Mint
1
Red Onion
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1
Tomato
1 packet
Cauliflower & Broccoli Rice Mix
1 packet
Makrut Lime Leaves
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water
1 tsp
cracked black pepper
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
½ tbs
brown sugar
Utensils
Cooking Steps
• Slice red onion and tomato into wedges. Thinly slice cucumber into half moons. Pick mint leaves. Remove centre veins from makrut lime leaves, then very finely chop. • Zest lime to get a pinch and slice into wedges. • In a medium bowl, combine lime zest, cracked black pepper, beef strips, onion, a drizzle of olive oil and a pinch of salt. • In a small bowl, combine a good squeeze of lime juice, fish sauce & rice vinegar mix, the soy sauce, brown sugar and a drizzle of olive oil. TIP: Use as much or little fish sauce and rice vinegar mix as you'd like! TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef and onion, tossing, in batches (this helps the beef stay tender!), until browned and cooked through, 1-2 minutes. Transfer to a large bowl. • To the bowl with beef, add tomato, cucumber, mint, fish sauce dressing and makrut lime leaves.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil.
• Cook ginger paste, until fragrant, 1 minute.
• Add broccoli & cauliflower rice and cook until softened, 2-4 minutes. Season to taste.
• Divide ginger, broc & cauli rice and Thai lime beef salad between bowls. • Spoon over remaining dressing. Sprinkle over chilli flakes (if using). Serve with remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the zesty lime and fragrant Thai flavours, though some found it a bit salty or bland.
- Ease of prep: Quick and simple to prepare, with clear instructions for most.
- Suggestions: Some added extra herbs or veggies like capsicum for more flavour and volume.
- Leftovers: Several noted it tasted even better the next day, though cucumber doesn't keep well with dressing.
- Meat quality: A few found the beef tough or fatty; cooking in batches helped keep it tender.
