Thai Beef Salad in a Jar – a portable recipe that tastes equally amazing al fresco or at your office desk
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4.67 from 3 votes

Thai Beef Salad in a Jar

Layer the ingredients in a jar in the order described in the method for a delicious - and portable - lunch to eat al fresco or at your office desk.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Beef salad
Cuisine: Thai
Servings: 2 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • <b>For the marinade</b>
  • 2 tbsp reduced salt soy sauce
  • 1 tbsp sunflower oil
  • 1 tbsp dark brown sugar or 2 tbsp palm sugar
  • 1 cm | 1/2 inch fresh ginger finely grated
  • 1 large garlic clove minced
  • 1 small shallot chopped very finely
  • 1/2 red chilli deseeded and chopped finely
  • handful fresh coriander leaves roughly chopped
  • handful fresh mint leaves roughly chopped
  • Juice of 1 small lime or more, to taste
  • <br>
  • <b>For the salad</b>
  • 2 medium sirloin steaks
  • 1 ripe avocado diced into cubes and tossed with 1 tsp lime juice
  • 1 small mango peeled and cut into cubes
  • 1 small courgette zucchini spiralised into noodles
  • large handful baby spinach
  • a little rapeseed canola oil
  • salt and freshly ground pepper

Instructions

  • Pat the steaks dry with some kitchen towel and then season with salt and pepper. Heat a little oil in a griddle pan and pan fry the steaks for 3-4 minutes on each side for medium rare, longer if you prefer well done. Set aside for 5 minutes, slice into thin strips and remove any fatty bits. Leave to cool.
  • Mix all the ingredients for the marinade in a small bowl then add to a large clean jar.
  • Add the sliced beef and then layer the spiralized courgette (zoodles), mango, avocado and finally the spinach.
  • When you are ready to serve, invert the jar so that the marinade coats the ingredients. Pour into a large bowl and serve immediately.

Notes

You can split this recipe into two jars to make individual servings. One small steak per person is enough for a single serving. You might want to use half each of avocado and mango. Vary the salad by adding carrot or sliced peppers. Make it more substantial by serving over rice.