Thai Steak Salad

MACROS Per Serving (Serves 4): 560kcal, C38g, F30g, P33g – Includes 125g of Microwaveable Jasmine Rice

(Macros may vary depending on brands used)

Prep: 15min (steak can be marinated a day before or for a few hours on the day) Can be done with Chicken instead

of steak

Cook: 10min


2 steaks – Rump or Sirloin

3tbsp Thai Red Curry Paste

1 large Aubergine, Cut into Chunks

1 tbsp olive oil

3 tbsp vegetable oil

1 tbsp fish sauce

2 tsp light brown soft sugar

300g sugar snap peas – Halved length wise

2x 250g ready to cook jasmine rice

1 red chili sliced

Fresh basil


1. Heat the oven to 180 fan. Put the steaks on a plate and rub the Thai Paste all over – cover with cling film and

set aside

2. Sprinkle to aubergine with 1 tbsp Olive Oil & some salt in a roasting tin. Roast for 20-25mins until golden

then put in a mixing bowl

3. Whilst the aubergine is roasting make the dressing in a small bowl. Whisk together the vegetable oil, fish

sauce & sugar

4. Heat a griddle pan to high, brush the steaks with a little oil (or spray a low kcal cooking spray). Fry for a

couple of minutes each side and cook to your liking. Rest on a board for 5mins.

5. In the pan you cooked the steak in add the Sugar Snaps and Chilli to warm and coat in the left over Thai

Paste sauce - Meanwhile microwave the 2 Pouches of rice

6. Add the basil, Rice, Sugar Snaps & chilli to the bowl with the aubergine and coat with the dressing. Equally

dish out the rice mixture into 4 bowls

7. Slice the steak and add to the top of each bowl

Thai Steak Salad.jpg
Angi Pilika