RECIPE

Thai beef salad with roast pumpkin, kaffir lime and peanuts

Serves: Serves 2-3
Prep: 15 minutes
Cooks In: 30 minutes

Thai beef salad with roast pumpkin, kaffir lime and peanuts

A good Thai beef salad is one of my all time favourite dishes; I love the bold flavours, freshness of lots of crunchy vegetables and Asian herbs, not to mention a sweet, salty, sour and hot dressing that packs a flavour punch!

This recipe is an Autumn/Winter version of a Thai beef salad, with roast pumpkin and some spinach tossed through it. I use Thai dressings like this one so often on salads. The kaffir lime really makes a difference to this salad, but if you can’t get hold of it you could use lime zest. This recipe is from My Food Bag‘s Gourmet bag and had amazing feedback!

Ingredients

Print Recipe

Caramelised roast pumpkin

  • pumpkin or butternut 500g, cut into 2–3cm pieces
  • spice mix* (see below) 2 teaspoons
  • sweet chilli sauce 1 tablespoon
  • olive oil 1 tablespoon
  • garlic 2 cloves, chopped
  • salt pinch

Dressing

  • kaffir lime leaf 1, central stem removed, very finely chopped
  • chilli ½, finely chopped (optional)
  • fresh ginger 2 teaspoons finely grated
  • garlic 1 clove, finely minced
  • lemon Juice of 1
  • fish sauce 2 teaspoons
  • sweet chilli sauce 1 tablespoons
  • extra-virgin olive oil 1 tablespoon

Beef and salad

  • beef scotch fillet 300g (at room temperature)
  • spice mix* (see below) 1 teaspoon
  • baby spinach leaves or other salad leaves 4 handfuls
  • roasted peanuts
 or cashew nuts ¼ cup roughly chopped
  • Thai herbs (e.g. Mint, coriander, Thai basil etc) ½ cup chopped (reserve a few leaves for garnish)

Method

Preheat oven to 200°C. Line an oven tray with baking paper.

  1. Toss pumpkin with pumpkin and spice mix, sweet chilli sauce, olive oil, garlic and salt in prepared tray. Season with salt and roast for 25–30 minutes until caramelised. The pumpkin should be browned and a bit sticky on the edges.

  2. Mix all dressing ingredients together and set aside.

  3. Pat beef dry with paper towels. Rub with spice mix and season well with salt. Heat a drizzle of oil in a medium fry-pan on high heat. Cook steak for about 2-3 minutes each side for medium rare (depending on thickness), or until cooked to your liking. Cover with tinfoil and set aside to rest for 5–10 minutes, before slicing thinly against the grain.

  4. Toss pumpkin with spinach, nuts, herbs and dressing.

To serve, divide salad between plates and top with slices of beef. Garnish with a few herbs.

*Spice mix: mix together 2 teaspoons ground coriander and 1 teaspoon ground turmeric

Nutritional Information Per Serving
Kilojoules
2100
Calories
495
Carbs
22.0 g
Total Fat
29.9 g
Protein
35.1 g

Comments

  • Sarah

    Hi Nadia – this looks great! What is in the pumpkin and beef spice mix? Thanks

    • Thanks Sarah, I’ve noted the spice mix at the bottom of the recipe. Thanks for spotting that and asking! Enjoy….it’s delicous!

  • Susan Sherman

    How many people is this designed to serve?

  • Tzirtcy

    Is sweet chilli sauce ok for diabetics?

    • 1-2 tablespoons between 2-3 people (i.e. 1.5 teaspoons each) is absolutely fine! It’s not about cutting something sweet out completely, it’ about looking at how it fits into the whole meal. If the rest of the meal is full of good stuff, like pumpkin, spinach, herbs and lean meat, then it completely fits the bill in terms of being a healthy meal 🙂 But if you would prefer to leave it out, thats no problem too – it will still be delicious 🙂

      • Tzirtcy

        My dad is a diabetic and manages it by diet. I have always worked on the basis that he cannot have anything with sugar. So it is ok to have minimal amounts?

        • Yes, minimal amounts are OK…as long as the large majority of what he is eating is very healthy! It would be very hard to avoid sugar entirely (and not much fun) as it occurs naturally in so many foods, including milk and fruit too.

  • Miranda Whalley

    Hi Nadia! How would this recipe keep in the fridge overnight?

    • Hi! If you wanted to prep the salad the day before eating it that would be fine – you might just want to wait until serving to add the dressing. If you want to keep the leftovers in the fridge that would be fine too – just be aware the spinach will likely wilt somewhat from the dressing, but would taste just fine!

  • Jess Bennett

    Delish! Great way to use up the pumpkin in the fridge while tasting amazing.

  • Lis Pitkethley

    Must make again in summer when fresh coriander, Thai basil and mint are growing in the garden. The pumpkin is in the oven now and I am just going over to neighbors for limes. She recommended the recipe so I know it’ll be great.