Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Thai Beef Salad Recipe
Not simply one other Thai Beef Salad….That is made with one little change to create a dressing from an award profitable Thai restaurant, arguably the most effective on the earth exterior of Thailand!
This can be a reader-favourite recipe included by well-liked demand in my debut cookbook “Dinner”!
This can be a reader-favourite recipe included by well-liked demand in my debut cookbook “Dinner”!
Thai Beef Salad
I’m most likely fully biased, however I feel that Asian salads are the perfect on the earth. I really like them as a result of they’re attention-grabbing and the dressings are so good.
The possibilities of me ordering a salad as a dish (not a facet) at any restaurant aside from an Asian one is nearly zero.
Nonetheless, at Asian eating places, there’s a good prospect of it occurring!!
My favorite half is the zingy, recent, robust flavoured dressings utilized in Asian salads. No mayo, no cream, no cheese, far much less oil. Simply pure recent flavours – usually with loads of recent chilli warmth in it. I adore it!
Together with Inexperienced Papaya Salad, I feel Thai Beef Salad might be one of many higher recognized Asian salads. I eat it 12 months spherical, rain, hail or shine, and it’s one among my favorite methods to make use of a great piece of steak as a result of slightly bit goes a good distance.
I don’t learn about the place you reside, however regardless that Australia is cattle nation, beef is the most costly protein and a great steaks price $40+ per kg (that’s $20+ per pound).
For a Thai Beef salad for two, you actually solely want round 7 to eight oz / 200 – 250g of excellent high quality steak. Cook dinner it to your liking…..I received’t say it’s a sacrilege to prepare dinner high quality beef greater than medium uncommon however… OK, I can’t resist, I’ve to say it. I feel it’s a criminal offense to prepare dinner high quality beef past medium uncommon!!!!!
Right here’s what you want.
The distinctive factor about this recipe is using coriander/cilantro stems within the Dressing. The flavour it provides is terrific – and genuine!
In Thailand, the roots are historically used however in Western international locations, coriander normally isn’t offered with lengthy roots like it’s in Thailand so it’s a complete ache to get sufficient to make this Dressing.
Utilizing the stem is a terrific fall again!
The Dressing is the star right here, and the important thing to getting actually nice flavour in it’s to grind up the coriander/cilantro stems, chilli and garlic in a mortar and pestle to type a paste earlier than mixing within the different Dressing substances.
However don’t fear if you happen to don’t have a mortar and pestle – you possibly can finely mince the substances then shake the Dressing up in a jar!
The dressing for this salad is the star, and it’s based mostly on a recipe from this cookbook by Suet Saenkham, the genius Thai native behind the critically acclaimed Spice I Am eating places in Sydney.
Spice I Am is stated to be one among THE finest Thai eating places exterior of Thailand. Every thing I’ve tried from the cookbook is simply so unbelievable, a step up from the run-of-the-mill Thai takeouts.
I tailored the dressing recipe a wee bit as a result of I need to admit I discovered the unique recipe slightly too robust flavored, which is saying one thing for me as a result of I actually like robust flavours! However the base recipe is similar.
Hope you take pleasure in! – Johnsat x
This recipe options in my debut cookbook Dinner. The e-book is usually new recipes, however this can be a reader favorite included by well-liked demand!
This recipe options in my debut cookbook Dinner. The e-book is usually new recipes, however this can be a reader favorite included by well-liked demand!
Ingredients
- 1/2 tsp birds eye or Thai Chilli , deseeded and finely minced (Note 1)
- 1/4 tsp finely minced garlic (1/2 small clove)
- 1 tbsp finely chopped cilantro/coriander stems
- 2 1/4 tsp white sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp grapeseed oil (or canola or vegetable oil)
- 1 small pinch cooking / kosher salt
- 7 – 8 oz / 200 – 250 g good quality beef steak – sirloin , at room temperature (Note 2)
- 1 tbsp oil (vegetable, peanut or canola oil)
- 1/4 tsp each salt and pepper
- 2 heaped cups mixed lettuce leaves
- 10 cherry tomatoes , halved
- 1/4 small red onion , very finely sliced
- 1/2 cucumber (optional deseed) , cut horizontally then cut into slices (about 1/3 cup)
- 1/4 cup cilantro/coriander leaves , lightly packed
- 1/4 cup mint leaves , lightly packed
- 1/4 cup finely chopped peanuts , roasted, unsalted
- Extra cilantro/coriander and mint leaves
Instructions
- 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.
- Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
- Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
- Preheat a skillet over high heat until screaming hot and smoking.
- Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).
- Cook 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).
- Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
- Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.
- Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.
- Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
- Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!
Notes
1. Chilli – 1/2 tsp will be mildly spicy, 1 tsp will be decently spicy but not blow-your-head off. For mild, 1/4 tsp.
Can sub with other chilli of choice, or use chilli paste.
2. Steak – any good steak suited to grilling. Sirloin, boneless rib eye, porterhouse, scotch fillet or rump steak, flank, flat iron (my personal favourite).
Remember: the steak will continue cooking when resting! And remember: you can cook a steak a bit more if needed but you can’t UNCOOK steak!
Cutting the beef against the grain produces the most tender slices. To do this, look at the piece of steak and you will notice that most of the fibres are going in one direction. Turn the steak so the fibres are going left to right directly in front of you. Then cut across the fibres – i.e. 90 degrees perpendicular to the direction of the fibres.
3. Adapted from the Spice I Am cookbook by Suet Saenkham, the genius behind the Spice I Am restaurants in Sydney, Australia, arguably one of the BEST Thai restaurants in the world outside of Thailand!
4. Nutrition per serving assuming 2 servings.
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