HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Beef & Pumpkin Salad With Sweet Chilli Dressing
Thai Beef & Pumpkin Salad with Sweet Chilli Dressing

Thai Beef & Pumpkin Salad with Sweet Chilli Dressing

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a delicious Thai beef salad with warm roast pumpkin and a sweet chilli lemon dressing, topped off with peanuts to add some crunch.

Heads-up - you'll need a microwave for this recipe.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

roasted pumpkin

(May be presentGluten, Egg, Peanuts, Tree Nuts, Crustacea, Sesame, Fish, Sulphites, Milk, Soy)







1 packet

sweet chilli sauce

1 packet

beef strips

1 sachet

Southeast Asian spice blend

1 packet

garlic paste

(May be presentGluten, Egg, Tree Nuts, Sesame, Fish, Milk, Soy)

1 bag

mixed salad leaves

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2389 kJ
Fat31.6 g
of which saturates9 g
Carbohydrate25.4 g
of which sugars15.4 g
Protein41.9 g
Sodium1072 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Zap pumpkin until hot and steaming, 2-3 mins. Slice lemon in half. Chop tomato. Thinly slice cucumber. Grab a bowl. Combine sweet chilli, a squeeze of lemon juice and a good drizzle of olive oil.


Heat olive oil in a frying pan over high heat. Cook beef and spice blend, tossing, until browned, 1-2 mins. Add a generous drizzle of olive oil and garlic paste and cook until fragrant, 1 min.


Add tomato, cucumber and salad leaves to dressing. Season and toss. Plate up salad and pumpkin. Top with beef strips. Scatter over peanuts and serve with remaining lemon wedges.