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Thai Beef Salad Main Course Salad Recipes

Thai Beef Salad


  • 7-8 oz Good Quality Beef Steak i.e. Fillet
  • 1/2 tbsp Oil (Vegetable, Peanut, or Canola)
  • Salt and Pepper
  • 2 cups Mixed Artisan Lettuce Leaves
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Small Red Onion, Very Finely Sliced
  • 1/2 cup Cucumber, Cut Horizontally then Cut into Slices
  • 1/4 cup Cilantro Leaves, Lightly Packed
  • 1/4 cup Mint Leaves, Lightly Packed


  • 1/4-1/2 tsp Sliced Birds Eye Chili (or any other Spicy Chili)
  • 2 Garlic Cloves
  • 1 tbsp Cilantro/Coriander Stems, Chopped
  • Pinch of Salt
  • 2 tsp Sugar
  • 2 tbsp Fish Sauce
  • 2 tbsp Lime Juice
  • 1 tbsp Grape Seed Oil (or Canola or Vegetable Oil)

For Garnish

  • 1 tbsp Cashew Nuts, Roughly Chopped
  • Extra Cilantro and Mint Leaves


  1. Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.

  2. Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.

  3. Drizzle the beef with ½ tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper.

  4. Preheat a skillet over high heat until screaming hot and smoking. Cook the beef to your liking - rare is preferred for this salad.

  5. Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.

  6. Slice the beef thinly against the grain and place in a bowl with the remaining Salad ingredients.

  7. Pour over Dressing and toss gently.