Meat Salad

My sister-in-law makes this delicious and healthy salad for us when we visit her in Benicia, California.

Meat Salad

Print Recipe
Cuisine: Thai Serves: 4 Cooking Time: 15 minutes


  • 3 tbs soya sauce
  • 2 tbs cornflour
  • 1lb good quality beef steak /lamb/chicken, cut into long thin slices
  • 4tbs Olive oil
  • 1 tbs freshly crushed ginger
  • 1 tbs freshly crushed garlic
  • half bunch sweet basil leaves
  • 1 tbs good quality chillie sauce (omit for mild)
  • 2 tbs readymade Thai green curry
  • 1lb fresh baby spinach leaves
  • 2oz sliced red onion
  • 1 cup mushrooms cut into quarters
  • half cup pecans or walnuts or cashews



Mix the cornflour and soya sauce, apply to the meat and marinate in refrigerator for 4 hours or overnight.


Put the Olive oil into a deep wok, add the garlic and ginger, stir-fry for on a high flame, add the basil leaves, chillie sauce if using and green curry paste.


Stir-fry on a high flame for 2 mins, add the meat and stir-fry for a further 3 – 4 mins or until meat is cooked through.


Let cooked mixture stand for 5 minutes.


Spread the spinach on a large serving platter, sprinkle the red onion slices and mushrooms then place the cooked meat on top of the spinach.


Garnish with warmed nuts and serve warm.

Meal: Starters Food Type: Lamb