Thai beef salad recipe

Quick and delicious, add this Thai beef salad from Thai Taste to your repertoire today

Serves 4


  • 1 small red onion, thinly sliced.
  • 3 spring onions, thinly sliced
  • ½ cucumber, halved lengthways, deseeded and sliced
  • 8 radishes, thinly sliced
  • 4 medium-sized tomatoes, quartered
  • 500g rump steak
  • 1 tbsp rice bran oil
  • ½ head Chinese leaf or iceberg lettuce, finely sliced

For the dressing

  • 2 tbsp palm sugar
  • 2 tbsp fish sauce
  • Juice 3 limes
  • 3 cloves garlic, crushed
  • 1 bird’s eye chilli, deseeded and finely chopped
  • 6 tbsp freshly chopped coriander


  1. Whisk together all the dressing ingredients in a small bowl, until the sugar has dissolved.

  2. Place the onions, cucumber, radishes and tomatoes in a bowl and pour over half the dressing. Leave to marinate whilst you cook the beef.

  3. Brush the steak with the oil and season with salt and black pepper. Heat a griddle pan until smoking, then add the steak, cook for 3-6 minutes each side, or until cooked to your liking. Transfer to a plate and allow to rest for 5 minutes, then thinly slice.

  4. Just before serving, stir the Chinese leaf into the salad ingredients. Divide between 4 plates, place the beef on top and drizzle over remaining dressing. Serve immediately.

Recipe from Thai Taste


Average rating: 3/5
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Monday 11 April 2011
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