The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Beef & Black Rice Salad with Hot Honey
This Thai-inspired dish is perfect for summer. Tender grass-fed British beef, seared over a griddle pan till juicy and golden. Toss with cucumber ribbons, a bouquet of fresh herbs, chilli and peanuts. Drizzle over a maple-lime dressing and pair with vibrant black rice.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 200g black rice (Organic Black Rice)
- 40g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 chilli
- 200g baby tomatoes
- 30ml hot honey (honey, chilli extract)
- 3 carrot
- 1 handful of fresh mint
- 4 Denver steaks
- 1 cucumber
- 2 tbsp rice wine vinegar
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 570
Protein: 46g
Carbs: 53g
Fat: 18g
Thai Beef & Black Rice Salad with Hot Honey
This Thai-inspired dish is perfect for summer. Tender grass-fed British beef, seared over a griddle pan till juicy and golden. Toss with cucumber ribbons, a bouquet of fresh herbs, chilli and peanuts. Drizzle over a maple-lime dressing and pair with vibrant black rice.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil on high heat. Add the rice and boil for 30-35 mins, until cooked, then drain.
- Peel the carrot and cucumber into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Halve the tomatoes. Pick the mint and coriander from the stalks. Transfer everything to a large mixing bowl. Thinly slice the chilli (remove the seeds for less heat). Roughly chop the peanuts. Add half the chilli (or to taste) and half the peanuts to the mixing bowl.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the steak and cook (as a guide: cook 3-4 mins on each side for medium-rare, or 4-5 mins for well-done). Remove and leave to rest then thinly slice against the grain.
- Make the dressing. In a small bowl, combine the honey, vinegar, tamari and ginger and garlic paste. Add half the dressing to the salad and toss to combine. Place the sliced steak in the bowl with the leftover dressing and toss to coat.
- Mix the cooked rice through the salad. Serve on plates topped with the steak. Garnish with the remaining peanuts and chilli (to taste). Drizzle over any remaining dressing.
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