Thai beef and potato salad

This high-protein dish is perfect for lunch

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time (prep & cooking): 10-15 minutes

Serves: 4

Beef potato salad L


400g salad/saby potatoes (such as Charlotte or Maris Peer), cubed

4 x 6oz rump steaks, fat trimmed off

2 tbsp soy sauce

1 tsp sesame oil

2 garlic cloves, crushed

1 tbsp groundnut oil

2 tsp sesame oil

1 large carrot, very thinly sliced

4 spring onions, thinly sliced

½ head of Chinese cabbage, finely shredded

1 red chilli, finely chopped

2 garlic cloves, crushed

1 tbsp fresh coriander and mint, chopped

1 tsp sesame seeds


1. Cook the potatoes for about 5 minutes in salted boiling water and drain.

2. Place a frying pan over a medium heat.

3. Pop the steaks into a bowl with the soy sauce, sesame oil and garlic and mix well.

4. In a wok or large frying pan heat the groundnut oil and sesame oil over high heat, add the potatoes, carrot, spring onions and cabbage and then cook for a couple of minutes. Add the chilli, garlic, coriander and mint and turn off the heat. Ideally, you want to have a crunch in the vegetables.

5. Cook the steaks for 2-3 minutes on both sides and rest for 2 minutes before slicing.

6. Place the wok-fried vegetables on to plates. Slice the steak and arrange over the vegetables then finish with a sprinkling of sesame seeds and any leftover coriander.

Recipes and image courtesy of

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