Delicious Thai beef salad recipe (2024)

17 Ingredients
3 Method Steps

17 Ingredients

1 1/2 tbsp fresh lime juice
1 garlic clove, crushed
1 tbsp finely chopped palm sugar
1 tbsp fish sauce
2 tsp sesame oil
1 tsp Coles Asia soy sauce
2 tsp finely grated fresh ginger
1 (about 680g) beef rump steak
1 x 200g pkt grape tomatoes, quartered
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g (1/3 cup) toasted peanuts, coarsely chopped
4 makrut lime leaves, centre veins removed, finely shredded
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3 Method Steps

Step 1

Whisk together lime juice (1 1/2 tbsp fresh lime juice), garlic (1 garlic clove, crushed), fish sauce (1 tbsp fish sauce), sesame oil (2 tsp sesame oil), soy sauce (1 tsp Coles Asia soy sauce), ginger (2 tsp finely grated fresh ginger) and palm sugar (1 tbsp finely chopped palm sugar) in a jug. Place the steak (1 (about 680g) beef rump steak) in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
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Step 2

Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
Step 3

Place the tomato (1 x 200g pkt grape tomatoes, quartered), cucumber (1 continental cucumber, halved lengthways, thinly sliced diagonally), onion (1 red onion, halved, cut into thin wedges), chilli (2 long fresh red chillies, halved, deseeded, thinly sliced lengthways), mint (1 bunch fresh mint, leaves picked, large leaves torn), coriander (1 bunch fresh coriander, leaves picked), basil (1 bunch fresh Thai basil, leaves picked, large leaves torn), peanuts (55g (1/3 cup) toasted peanuts, coarsely chopped) and lime leaves (4 makrut lime leaves, centre veins removed, finely shredded) in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

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Recipe Notes

How do I make the best Thai beef salad?

First, don’t skimp on the fish sauce. You may find the smell a little funky, but it completely changes when mixed with the lime juice and palm sugar. Do try and cook the beef over a barbecue, especially coals if you can. The smokiness creates another flavour dimension you can’t really get from a chargrill. When cooked, make sure you give the beef the full 10 minutes’ rest. This softens the fibres of the meat, making it extra juicy and tender. Also, make sure your herbs are super fresh. They’re an ingredient not a garnish, so just as you wouldn’t use wilted lettuce, don’t use herbs that have seen better days.

What is the best Thai salad?

The term ‘salad’ doesn’t really exist in Thailand, instead there are four categories that fall into this broad term. They are tam, pla, laab and yam.

Tam means ‘to pound’ with the most famous example being som tam or green papaya salad.

Pla describes salads that have a lightly cooked protein like beef, fish or seafood that is then mixed with dressing and fresh herbs. These can be served with rice.

Laab (also spelled laap or larb) is from Northern Thailand and is made from finely chopped or minced meats that are cooked and tossed with a chilli and lime dressing and herbs.

Yams, meaning mix, like this salad involve cooked meats, eggs or vegetables that are tossed with a fresh element like cucumber, onion and tomato and loads of fresh herbs.

Click on the embedded links and try the recipes to see which category is your favourite!

What to serve with Thai beef salad?

While Thai beef salad is a perfectly rounded meal on its own, in Thailand it would be served among other dishes. Along with a salad, a dinner could also have a curry, noodle dish, soup and of course a big bowl of steamed rice. In Thailand, food is eaten with a fork and spoon, not chopsticks.

What are makrut lime leaves?

Makrut lime leaves are an intrinsic part of Thai cuisine. Glossy, thick and fragrant they are added whole in curries and soups as well as pounded into curry pastes or very thinly sliced and served on top of dishes. The actual lime from the tree has a bumpy skin and a bitter juice. We have come to learn that the former name for these lime leaves is an ethnic slur, and so we now refer to them by their traditional Thai name.

NUTRITIONAL INFORMATION

Nutrition per Serving

%Daily Value#

Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.

* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.

Image by Brendan Smith

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