Spicy Thai beef with pears

Nici Wickes' recipe for spicy Thai beef with pears creates a beautiful dish packed with nutritional benefits from the bean sprouts and herbs, as well as iron from the strips of tender beef

By Nici Wickes
  • 20 mins cooking
  • Serves 2
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This recipe first appeared in New Zealand Woman's Weekly.
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  • 300 - 400g rump steak, trimmed of fat
  • 1 tablespoon rice bran oil
  • 1 teaspoon sea salt
  • 1 teaspoon sesame oil
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon brown sugar
  • juice from 1 lemon
  • 2 pears (Nici used Packham), roughly chopped
  • 2 red chillies, deseeded and chopped
  • 2 cup mung bean sprouts, rinsed and chopped
  • small handful fresh coriander
  • lime wedges, to garnish


  • 1
    Rub the meat with oil and sprinkle with salt on both sides. Sear in a hot pan or on a BBQ, until rare. Blood will appear on the upper side, turn, then cook for a further minute or until the meat still has decent amount of “give” when pressed. Rest the meat.
  • 2
    In a large bowl, make a dressing by mixing together the sesame oil, vinegar, brown sugar and lemon juice. Add the pears, chilli, bean sprouts and coriander, tossing well.
  • 3
    Slice the beef into thin strips across the grain. Toss with the other salad ingredients.
  • 4
    Pile handfuls into bowls, drizzle any remaining juices/dressing over. Garnish with limes and extra coriander.


  • If your mouth is on fire from too much chilli, it’s sweetness that acts to cool it down – not water, yoghurt or beer! The chunks of pear in this dish help to serve this purpose and balances the heat well. - Rice wine vinegar is available in most supermarkets in the international food section. White wine vinegar can be substituted.

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