Learn . Laugh . Eat

Thai Beef Salad

Prep: 25

Cook: 10

With warm days around the corner, cool down and spice things up with this delicious aromatic Thai Beef Salad!

  • 1 sirloin steak (roughly 225g)
  • 1 tsp sesame oil
  • 1 finely sliced small knob of ginger
  • 1 red chilli, finely sliced
  • 4 little gem lettuce hearts- leaves separated
  • 50g radishes, thinly sliced
  • 1/2 cucumber, dessed and thinly sliced
  • 2x Spring onions, thinly sliced Handful of fresh coriander leaves, mint and thai basil

Dressing

  • 3 garlic cloves, finely chopped
  • 1 large chilli, finely chopped
  • 2-3 tablespoons of fish sauce
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 tablespoon palm sugar
  1. First begin by toasting the rice in either a frying pan or wok. When the rice changes in colour to a warm brown and gives off a fragrance, remove from heat. Transfer into a mortar with the pinch of salt and pound down until you make a fine powder.

  2. Pan fry the steak with a until medium rare. Leave to rest for 5 minutes.

  3. Mix together the dressing ingredients. Add the ginger and sesame oil and set aside.

  4. Arrange the lettuce leaves, radishes and cucumber on a large serving platter.

  5. Thinly slice the beef and place on the salad. Drizzle over the dressing, scatter with spring onions and herbs and serve garnised with the roasted rice.


  • 1 sirloin steak (roughly 225g)
  • 1 tsp sesame oil
  • 1 finely sliced small knob of ginger
  • 1 red chilli, finely sliced
  • 4 little gem lettuce hearts- leaves separated
  • 50g radishes, thinly sliced
  • 1/2 cucumber, dessed and thinly sliced
  • 2x Spring onions, thinly sliced Handful of fresh coriander leaves, mint and thai basil

Dressing

  • 3 garlic cloves, finely chopped
  • 1 large chilli, finely chopped
  • 2-3 tablespoons of fish sauce
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 tablespoon palm sugar

  1. First begin by toasting the rice in either a frying pan or wok. When the rice changes in colour to a warm brown and gives off a fragrance, remove from heat. Transfer into a mortar with the pinch of salt and pound down until you make a fine powder.

  2. Pan fry the steak with a until medium rare. Leave to rest for 5 minutes.

  3. Mix together the dressing ingredients. Add the ginger and sesame oil and set aside.

  4. Arrange the lettuce leaves, radishes and cucumber on a large serving platter.

  5. Thinly slice the beef and place on the salad. Drizzle over the dressing, scatter with spring onions and herbs and serve garnised with the roasted rice.

instagram pinterest TABLEFLIP Youtube Icon