Thai Beef Salad with Brown Rice
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.

INGREDIENTS

Brown Rice (cooked)

Free Range Lean Beef Steak

1 tbsp Grated Fresh Ginger

1 Clove Crushed Fresh Garlic

1 tsp of Fish Sauce

1 tsp Sesame Oil

1 tsp Soy Sauce

1 tbsp Fresh Lime Juice

1 tsp Coconut Sugar or Sugar

1 tsp Coconut Oil

1 Medium Diced Washed Cucumber

1 – 2 Cups Spinach

¼ - ½ Small Finely Diced Red Onion

¼ Finely Chopped Red Chilli (add more if you prefer the dish spicier)

1 Finely Chopped Kaffir Lime Leaf

1 Sprig Finely Chopped Fresh Coriander

1 Sprig Finely Chopped Fresh Mint

METHOD

  1. Add rice and water into a pot at a 1:2 ratio and simmer over a low heat with the lid on occasionally stirring until water is absorbed.
  2. Combine garlic, ginger, fish sauce, soy sauce, sesame oil, fresh lime juice and coconut sugar. Wisk together until mixed and set aside as the dressing.
  3. Slice the beef into bite size pieces and put half the dressing over it and place in the fridge covered for 1-2 hours.
  4. Cover sweet potato in coconut oil and sea salt and place on a baking tray in the oven for 20 – 30 mins. Note: you may need to turn them.
  5. Combine spinach, cucumber onion, chilli, lime leaf, coriander and mint into a mixing bowl.
  6. Fry beef strips over a high heat until cooked through and lightly brown.
  7. Add beef to salad bowl and pour over remaining dressing. Mix and serve with sweet potato chips.

MALE

65-75KG

75-85KG

85-95KG

95-105KG

105-135KG

135KG +

Beef

150g

150g

160g

170g

180g

180g

Rice

160g

160g

170g

170g

180g

190g

FEMALE

Up to 65KG

65-75KG

75-85KG

85-95KG

95-120KG

120KG +

Beef

130g

140g

150g

150g

160g

160g

Rice

150g

150g

150g

160g

170g

180g