Daves-Thai-Beef-SaladServes: Makes 2 servings
Cooking Time: 15 minutes

 With the kick of Thai spices, this dish will fulfill your take-out craving, but with the benefits of protein, fibre and vitamins. This Thai Beef Salad makes for delicious exam fuel food, lunch or dinner.



¼ cup (60 mL) sweet chili sauce

¼ cup (60 mL) peanut oil

2 tbsp (30 mL) gingerroot, grated or minced

4 tsp (20 mL) peanut butter

2 garlic cloves, minced

1 medium hot red chili, seeded and minced

2 tbsp (30 mL) fresh coriander, chopped

finely grated rind and juice of 1 lime


1 striploin steak (8 oz [250 g])

2 tbsp (30 mL) red wine vinegar

1 lb (500 g) mixed baby salad greens

1 yellow pepper, cut in julienne strips

¼ cup (60 mL) peanuts, chopped

8 cherry tomatoes, quartered



In bowl, whisk together chili sauce, peanut oil, ginger, peanut butter, garlic, chili, coriander, lime rind and juice. Set aside 1/4 cup (50 mL) for salad dressing; cover and refrigerate.

In shallow glass baking dish, pour remaining mixture over steak; turn steak to completely coat. Cover dish and marinate in refrigerator for at least 6 hours or overnight.


Preheat barbecue to medium-high heat.

Remove steak from marinade and discard any marinade left in dish. Season steak with salt and pepper. Place on greased grill. Cook to your liking: 3 minutes per side for medium-rare, 5 minutes for medium and 6 to 7 minutes for medium-well to well done. Allow steak to rest for 5 minutes.


To view a PDF version of this recipe, click here.

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Did You Know?

  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.
  • did-you-know-2

    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

  • peanut
    The peanut is also called the earthnut, groundnut and goober pea.
  • peanut-protein
    The peanut contains more protein than any other nut.

Peanut Butter for the Hungry tasteUS

Peanut Bureau of Canada