Thailand Sandwich Recipe with Beef Meat

Salad in combination with this Thailand sandwich with beef meat is enough to serve as a side dish or a sandwich.

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Serving for eight: Nutrition facts:
  • 4 tablespoons of tomato paste.
  • 1 teaspoon sugar.
  • 1 cup fresh lime juice (approx. 5 limes).
  • 3 teaspoon crushed coriander.
  • 1 kg of well-cleaned beef.
  • 4 carrots, grated.
  • 1 teaspoon of salt.
  • 1 teaspoon paprika.
  • 6 cups of grated red cabbage (approximately 800 g).
  • 2 large red bell pepper, cut into sticks.
  • 1 cup cropped coriander.
  • 1 cup of chopped fresh mint.
  • 8 bun bread, halved horizontally.
  • 310 calories.
  • 12 g fat (4.3 g of which are saturated).
  • 31 g proteins.
  • 46 g carbohydrates.
  • 5.7 g of fiber.
  • 57 mg cholesterol.
  • 913 mg sodium.
Preparation time:
50 minutes.


  1. Mix in a tomato paste, a ¼ cup of lime juice and a milled coriander in a shallow pot, which is not of aluminum. Add the meat and roll it over to put on the prepared mixture. Leave the meat in the refrigerator for 30 minutes.
  2. In a large bowl, flush the remaining ¼ cup of lime juice, sugar, salt and peppered paprika. Add cabbage, carrots, bell pepper, coriander and mint. Mix well until all ingredients are homogeneous.
  3. Preheat the grill. Remove the schnitzel from the marinade. Bake at a distance of 15 cm from the source of the heat, for about 4 minutes on both sides to be medium-baked, coating with the rest of the marinade. Allow them to stand for 10 minutes before cutting them into thin pieces down the muscular fibers along the diagonal.
  4. When serving, put the cabbage salad on the two halves of the bread buns. On top of that, lay the ribbons of roasted meat.
Updated: November 17, 2018 — 9:00 pm

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