• Prep time 15Min
  • Cook time 20Min
  • Technique Grill
  • Meat Beef
  • Cut Ground
  • Serves 4

Something light and easy for a quick lunch



  • 600 g beef blade steak, trimmed of fat, sliced thinly across the grain
  • 3 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tbsp coconut cream
  • 2 tsp fish sauce
  • 1 cup red rice
  • 200 g snow peas, sliced lengthways
  • 2 carrots, cut into batons
  • 250 g punnet cherry tomatoes, halved
  • 1/2 cup mung bean sprouts
  • Juice of 1 lime
  • 1 tbsp palm sugar
  • Thai basil, lime wedges, sliced, chilli to serve



1. Place beef in a bowl and add coriander, cumin, turmeric, coconut cream and 1 tsp fish sauce. Stir to combine.

2. Rinse rice in a sieve and place in a saucepan with 2 cups water, cover with a lide and bring to the boil. Reduce heat and simmer for 15-20 minutes until tender and water has absorbed.

3. Preheat a bbq or large non-stick fry pan to high heat and cook beef for 30 seconds per side.

4. In a large bowl, combine the snow peas, carrots, tomatoes and sprouts.

5. Combine lime juice, palm sugar and 1 tsp fish sauce to make the dressing.

6. Place rice and salad in a bowl and top with beef, thai basil, lime wedges, sliced chilli and dressing.