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MAFS STAR SHARES SUPER TASTY THAI BEEF SALAD RECIPE FOR THE FAMILY


MAFS star Jules Robinson
Jules Robinson

Married At First Sight television star Jules Robinson has teamed up with Australian Beef to create a delicious Thai Beef Salad recipe.


"This is a super tasty lunch or dinner option, perfect for a shared family meal. Beef really is the star ingredient of this dish which is always a crowd-pleaser at my house. It’s incredibly easy to make and can be on the table in less than 30 minutes," Jules said.


“You can’t beat the flavours of Australian beef and I just love that it’s got so many of the nutrients that we need! Like most parents, my little one can be quite fussy, but I still want to make sure he’s getting enough of the right stuff.


"So, when I’m preparing meals for my family, I'm thinking about how to make them healthy without sacrificing on taste, and beef offers countless options that are always crowd-pleasers. "

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JULES' THAI BEEF SALAD


Serves: 4

Preparation: 15 mins

Cooking: 5 mins


Ingredients


For the salad:


• 500-600g of Australian Beef Scotch Fillet

• 1 tbsp Extra Virgin Olive Oil

• Salt, to taste

• Pepper, to taste

• 100g packet Flat Rice Noodles or Glass Noodles

• 250g Shredded Cabbage

• 250g Bok Choy, chopped

• 1x Continental Cucumber, cut into ribbons

• 2x Long Chillies, thinly sliced (discard the seeds for less heat)

• 1x bunch fresh Coriander, roughly chopped, discarding stems

• 50g Peanuts, to serve (optional)


For the dressing:


• 2 tbsp Lime Juice

• 1 tbsp Fish Sauce

• 1 tsp Soy Sauce


Method

1. Preheat a chargrill pan on high.

2. Make the dressing: Place lime juice, fish and soy sauce in a glass jar and shake well to combine. Set aside.

3. Brush beef with extra virgin olive oil, season well with salt and pepper.

4. Chargrill beef, cooking for 4-5 minutes either side, or until cooked to your liking. Cover with foil and set aside to rest for 5 minutes.

5. While the beef is resting, prepare the flat noodles as per the packet instructions. Drain and set aside.

6. Combine the cucumber, cabbage, bok choy, herbs and chilli. Toss well.

7. Build your salad: divide the noodles between four serving bowls and top with the vegetable and herb mixture.

8. Thinly slice the beef fillet and divide among the bowls of salad.

9. Drizzle over dressing to serve, top with peanuts.






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