Thai-Style Beef & Pear Salad
with Ginger Dressing & Crushed Peanuts
- Eggs
- Soy
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
This dish is a mad genius, with flavour explosions going off in every bite. The beef strips are served on top of a fragrant and creamy slaw with notes of both ginger and garlic. We say that sounds (and tastes) like success!
Ingredients
1 packet
Sweet Chilli Sauce
250 g
Beef Strips
1
Cucumber
1
Pear
1
Lime
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1
Trio Lettuce
1 sachet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1
Radish
Nutrition
Cooking Steps
• Thinly slice cucumber and radish into rounds. Thinly slice pear into wedges. Roughly chop green butter lettuce. • Zest lime to get a pinch, then slice into wedges. • Finely grate (or crush) garlic. • In a medium heatproof bowl, add ginger paste and garlic.
• In a large frying pan, heat the sesame oil over high heat until smoking, 30 seconds. • Carefully pour hot sesame oil over the garlic-ginger mixture. • Add the soy sauce, a pinch of brown sugar and a generous squeeze of lime juice. Mix well and set aside. TIP: The hot oil will bubble up and ‘cook’ the ginger and garlic.
• Discard any liquid from beef strips packaging. • In a medium bowl, combine sweet chilli sauce, the lime zest and a drizzle of olive oil. Add beef strips and toss to coat. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate and set aside. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• In a large bowl, combine lettuce, cucumber, radish and pear. Add garlic-ginger dressing and garlic aioli and toss to coat. Season to taste. • Divide pear slaw between bowls. Top with Thai-style beef. • Garnish with crushed peanuts and tear over coriander. Serve with any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Some reviewers found the dressing and meat flavours competed with each other rather than complementing; others felt the dish lacked overall flavour.
- Suggestions: Consider velveting the beef before cooking to help it stay tender; cooking any onion components before the meat may also improve the result.
