For our second Mother’s Day recipe, why not treat Mum to a delicious Thai beef salad? Simple, tasty and low-calorie, this recipe makes for the perfect mother’s day lunch – so grab your spudnik spiraliser and your Tower non-stick frying pan, and get busy!


  • 1 cucumber, halved widthways and spiralised into noodles
  • 1 mooli or similar radish, halved widthways and spiralised into noodles
  • 1 beef rump steak
  • 2 tablespoons oil
  • 100g beansprouts
  • Freshly chopped coriander
  • 1 garlic clove, crushed
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • ½ lime, zested and juiced
  • 1 red chilli, finely chopped


  • Spiralise the cucumber and radish using your spudnik spiraliser.
  • Mix the garlic, sugar, fish sauce, lime and chilli and stir until the sugar has dissolved.
  • In a large bowl, toss the cucumber and radish with half the dressing.
  • Rub the steak with oil on both sides and season.
  • Heat a Tower non-stick frying pan until searing hot and fry the steak for 2-3 minutes for a medium rare consistency.
  • Take the steak off the heat and let it rest.
  • Pile the spiralised vegetables onto a plate and mix with the beansprouts and coriander.
  • Top with the diced steak and the remaining dressing.