Lunch

Thai Steak Salad with Lime and Chilli

Name: Thai Steak Salad with Lime and Chilli
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 170 g Rump steak, fat trimmed; 5 g Rapeseed oil; 120 g Cucumber; 100 g Cherry tomatoes; 30 g Red onion; 80 g Little gem lettuce; 2 tsp, about 10 g Fish sauce; 1 tsp, about 4 g Sugar; Juice of a lime Lime juice; One red chilli, sliced Fresh red chilli; A handful Fresh mint; A handful Fresh coriander

Thin-sliced rump tossed with cucumber, tomato, herbs and a sharp fish sauce and lime dressing. 41 g of protein for 338 kcal.

Calories: 338kcal
Protein: 41g
Fat: 12g
Carbs: 14g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Fish

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Rump steak, fat trimmed170 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Rapeseed oil5 g
Rubbed on the meat, not poured in the pan.
Cucumber120 g
Cherry tomatoes100 g
Red onion30 g
Little gem lettuce80 g
Fish sauce2 tsp, about 10 g
Sugar1 tsp, about 4 g
Lime juiceJuice of a lime
Fresh red chilliOne red chilli, sliced
Fresh mintA handful
Fresh corianderA handful

Method

Rub the steak with the oil and a little salt. Sear it in a very hot dry pan for two minutes a side, then rest it for five minutes.
Stir the fish sauce, lime, sugar and chilli together until the sugar dissolves.
Cut the cucumber into half moons, halve the tomatoes and slice the onion thinly.
Slice the steak thinly across the grain, toss it with the vegetables, the dressing and any juices from the board, and pile it over the leaves with the herbs.

Worth knowing

The dressing does the seasoning. Salt the steak lightly and let the fish sauce do the rest.
Rump rather than sirloin. It is leaner and cheaper, and sliced thinly across the grain nobody can tell.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.