Asian steak salad

Had a busy day and want a super speedy meal? Our Asian steak salad makes the perfect quick dinner. It’s so simple to make, ready in just 15 mins and includes chips – so the kids will love it!
Serves: 2
Prep time: 5 mins
Cooking time: 10 mins
Total time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips


    • A little vegetable oil
    • 150-175g piece fillet steak, rump or rib-eye steak
    • 2 handfuls of frozen thin chips (200g) to serve (we used McCain Crispy French Fries)
    • 2tsp frozen Thai mixed herbs
    • 1 spring onion, trimmed and finely chopped
    • Juice of ½ lime
    • 2tsp runny honey
    • 2tsp toasted sesame oil or vegetable oil
    • 1 large Little Gem lettuce
    • 2.5cm piece cucumber, thinly sliced
    • 2 radishes, thinly sliced


    1. Set the grill to hot and heat the grill pan for 5 mins. Heat a wok or frying pan. Rub a little oil on the steak and fry it for 2-3 mins on each side, depending on the thickness. Remove from pan, wrap in foil and set aside.
    1. Spread the chips out on the grill pan and cook for 8-10 mins, stirring halfway through cooking.
    1. Meanwhile, mix the Thai herbs, spring onion, lime juice and honey, then whisk in the oil.
    1. Separate the lettuce leaves, wash them, dry on kitchen paper and divide between the plates. Scatter the cucumber and radishes over.
    1. Slice the meat and arrange on the salad. Drizzle the dressing over and serve with the chips.

Nutritional information per portion

fat 16.0g saturates 4.5g calories 372(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.