This post Thai Beef Salad has been updated in 2022.
Not just another Thai Beef Salad….This is made with one little change to create a dressing from an award winning Thai restaurant, arguably one of the best in the world outside of Thailand!
If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, and a Thai curry – Red, Yellow or Green!
Thai Beef Salad
I’m probably completely biased, but I think that Asian salads are the best in the world. They are delicious and healthy. InterestingThe dressings are delicious.
My chances of ordering a salad are slim. DishNearly zero is possible at any other Asian restaurant than one that serves a single side.
It is possible, however, in Asian restaurants.!
The zingy, fresh and strong-flavored dressings that are used in Asian salads is my favorite part. There is no mayo, cream, cheese, or oil. Just pure fresh flavours – often with plenty of fresh chilli heat in it. It’s my favorite!
Thai Beef Salad, alongside Green Papaya Salad I believe is one of the most well-known Asian salads. I eat it year round, rain, hail or shine, and it’s one of my favourite ways to use a good piece of steak because a little bit goes a long way.
I don’t know about where you live, but even though Australia is cattle country, beef is the most expensive protein and a good steaks cost $40+ per kg (that’s $20+ per pound).
For a Thai Beef salad for 2, you really only need around 7 to 8 oz / 200 – 250g of good quality steak. Cook it to your liking…..I won’t say it’s a sacrilege to cook quality beef more than medium rare but… OK, I can’t resist, I have to say it. I think it’s a crime to cook quality beef beyond medium rare!!!!!
What is Thai Beef Salad?
Here’s what you need.
The This recipe is uniqueUse of coriander/cilantro stems for the Dressing. The flavour it adds is terrific – and authentic!
In Thailand, the roots are traditionally used but in Western countries, coriander usually isn’t sold with long roots like it is in Thailand so it’s a total pain to get enough to make this Dressing.
It’s a wonderful way to fall back using the stem!
How to make Thai Beef Salad
The Dressing is the star ingredient. It is important to make sure that the chilli, garlic, coriander/cilantro stems, and chilli are ground up in a mortar before adding the other Dressing ingredients.
But don’t worry if you don’t have a mortar and pestle – you can finely mince the ingredients then shake the Dressing up in a jar!
The key to dressing well is the dress
The dressing for this salad is the star, and it’s based on a recipe from this cookbook by Suet Saenkham, the genius Thai native behind the critically acclaimed Spice I Am restaurants in Sydney.
Spice I Am is said to be one of BEST Thai Restaurants Outside of Thailand. Every single thing I have tried in the cookbook was simply amazing. It is definitely a step above the standard Thai takeouts.
I modified the dressing recipe slightly because I was a bit more familiar with the original recipe. ToStrong flavors are my favorite! However, the base recipe remains the same.
Hope you enjoy! – Nagi x
How to make it
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Thai Beef Salad
Ingredients
Dressing
- 1/2 to 1 tsp Thai Chilli, birds eye or Thai Chilli Very finely sliced (Note 1
- 2 Garlic cloves
- 1 tbsp cilantro/coriander stems Finely chopped
- 2 tsp Sugar
- 2 tbsp fish sauce
- 3 tbsp Lime juice
- 1 tbsp Grape seed oil (or vegetable oil, canola, or vegetable oil).
Salad
- 7 – 8 oz / 200 – 250 g Good quality sirloin steak made from beef At room temperature (Note 2).
- 1/2 tbsp Oil (vegetable oil, peanut oil or canola oils)
- Salt and pepper
- 2 Cups Mixed lettuce leaves
- 1/4 Cup cherry tomatoes , halved
- 1/4 Small red onions Very finely sliced (Spanish onion).
- 1/2 Cucumber Cut horizontally, then slice into thin slices (approximately 1/3 cup).
- 1/4 Cup cilantro/coriander leaves Lightly packed
- 1/4 Cup mint leaves Lightly packed
Garnish
- 1 tbsp peanuts Cut roughly
- Extra mint/coriander and cilantro leaves
Instructions
Dressing:
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Put the garlic, birds eye chili, cilantro stems, and a small pinch salt in a mortar-and-pille. Mix until you have a smooth paste.
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The remaining Dressing ingredients should be added. Adjust the sugar, lime juice, fish sauce as needed. Set aside.
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Alternative:Finely chop coriander, chilli, garlic and coriander. Use the side of the knife to smear paste onto cutting board. Then shake the jar with all remaining ingredients.
Beef:
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To make a skillet smoking hot, heat it on high heat.
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Brush the beef with 1/2 tbsp olive oil on both sides. Then sprinkle with a pinch of salt. You can cook the beef according to your preference (Note 2).
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Cooking times for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).
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Transfer the beef from the skillet to a plate. Set aside for 10 minutes.
Salad:
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Put the lettuce in an individual bowl. Drizzle with 1 tbsp of Dressing, and toss.
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Cut the beef against the grain (Note 2), and place it in a bowl along with the rest of the Salad ingredients. Toss the beef with the remaining Dressing.
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Pile the chopped lettuce on plates, then top with beef and other salad ingredients.
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Sprinkle peanuts with Dressing, garnish with cilantro/coriander and mint leaves, and drizzle with any remaining Dressing. Serve immediately
Recipe Notes
You can sub the chilli with any other chilli, or you can use chilli paste.
2. SteakAny good steak that is suitable for grilling. Sirloin, boneless rib eye, porterhouse, scotch fillet or rump steak, flank, flat iron (my personal favourite).
Rest assured, the steak will cook while it rests! Remember that you can cook a steak for a longer time if you need it, but you cannot UNCOOK it!
The beef should be cut against the grainThis produces the best slices. Look at your steak, and notice how most of the fibres are going in the same direction. Turn the steak so that the fibres face you in the left-to-right direction. Cut across the fibers, i.e. 90 degrees perpendicularly to the direction of fibers.
3. AdaptedFrom the Spice I Am cookbook by Suet Senkham, who is the genius behind Spice I Am restaurants in Sydney (Australia), arguably the BEST Thai restaurant outside of Thailand!
4. NutritionAssuming 2 servings
Nutrition Information:
Original publication July 2015. Updated August 2019, with new writing, updated photos, step-by-step photos, and the Life of Dozer section.
Dozer life
Look what I brought back from Vietnam for him……… Toddler size fits him perfectly!
