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Thai beef salad recipe

Created by Justin Meldrum

4 comments

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Rating:

3/ 5 stars 12 Votes

Cuisine: Thai
Prep Time: 15 min(s)
Cook Time: 5 min(s)
Serves 4

This is a spicy beef salad I learnt to cook in Thailand. It's very genuine and will have you coming back for more. Yes, it is hot, but the chillies are optional.

Ingredients

Oil, for frying
1 large rump steak, cut into thin strips
1 cos lettuce, washed
3 spring onions, cut crossways
2 tbsp garlic, finely chopped
4-6 chillies, cut crossways
1 Lebanese cucumber, sliced
2 tomatoes, cut into wedges
1 onion (red or white), cut lengthways
6 tbsp fresh lime juice
3/4 cup mint leaves
3/4 cup chopped coriander
1 carrot, shredded
1 tbsp palm sugar
6 tbsp fish sauce

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Preparation

Heat the oil in a frypan. Add the steak and cook until medium-rare. Set aside to cool.

Break up the lettuce and divide among four plates.

In a large bowl, combine the spring onion, garlic, chilli, cucumber, tomato, onion, lime juice, mint, coriander, carrot, palm sugar and fish sauce. Add the beef and toss to combine.

Top the beds of lettuce with the beef mixture.

This salad tastes best served at room temperature.

If you enjoyed this Thai beef salad recipe then browse more Thai recipes, salad recipes, user-submitted recipes recipes and our most popular hainanese chicken rice recipe.

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Comments (4)

24 Dec 2012 07:47 AEST

Jasmin

Cecil hills

The sauce

I personally mix the sauce separately in the bowl n add them in the salad later when u r ready to serve this way the salad don't go soggy n that u can adjust the sauce flavour. I also recommend to put lemongrass in the salad, buy the fresh one n peel the first couple layers off cos its too tough to eat then slice them thinly in the circle motion then add them in the salad. :) Good luck

Agree(1 people agree)

Disagree(0 people disagree)

09 Apr 2011 08:29 AEST

Martin

nsw

Cool

cook the steak in one piece, let it stand for 5-10 minutes and then slice it thinly across the grain. I also often add some rice vermicelli noodles (I have a carb loving family) as a base, and also add some sliced mango (if you can get it this year!) or pawpaw or papaya to the salad - yum! Agree (5 people agree) Disagree (1 people disagree)

Agree(11 people agree)

Disagree(15 people disagree)

28 Jan 2011 05:12 AEST

Deanne

Coffs Harbour

Also....

I cook the steak in one piece, let it stand for 5-10 minutes and then slice it thinly across the grain. I also often add some rice vermicelli noodles (I have a carb loving family) as a base, and also add some sliced mango (if you can get it this year!) or pawpaw or papaya to the salad - yum!

Agree(11 people agree)

Disagree(13 people disagree)

08 Jan 2011 12:42 AEST

William

Rowville

ummm....

We are just about to try this recipe out. I am quite confused about the measurements and I have little cooking experience to make sense of it. The ingredients list is one long sentence with little punctuation. For example, is it 1x spring onion or is it spring onion x3? Without punctuation, I do know whether the number corresponds to the previous or the next ingredient. Spring onion x3. Chillies, small Thai ones x2. etc. would make it easier for complete novices :) Thank you for help and time

Agree(31 people agree)

Disagree(44 people disagree)

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Glossary

Lemongrass

A main ingredient in Thai and Southeast Asian cuisines, lemon grass is a root that can be used fresh, dried or powdered to impart its lemon flavour to sweet or savoury dishes.