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!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Thai Beef Salad
I’m probably completely biased, but I think that Asian salads are the best in the world. I love them because they are interesting and the dressings are so good.
The chances of me ordering a salad as a dish (not a side) at any restaurant other than an Asian one is almost zero.
However, at Asian restaurants, there is a good prospect of it happening!!
My favourite part is the zingy, fresh, strong flavoured dressings used in Asian salads. No mayo, no cream, no cheese, far less oil. Just pure fresh flavours – often with plenty of fresh chilli heat in it. I love it!
Along with Green Papaya Salad, I think Thai Beef Salad is probably one of the better 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 goes in Thai Beef Salad
Here’s what you need.
The unique thing about this recipe is the use of coriander/cilantro stems in 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.
Using the stem is a terrific fall back!
How to make Thai Beef Salad
The Dressing is the star here, and the key to getting truly great flavour in it is to grind up the coriander/cilantro stems, chilli and garlic in a mortar and pestle to form a paste before mixing in 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 Dressing is the key
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 THE best Thai restaurants outside of Thailand. Everything I have tried from the cookbook is just so incredible, a step up from the run-of-the-mill Thai takeouts.
I adapted the dressing recipe a wee bit because I must admit I found the original recipe a little too strong flavored, which is saying something for me because I really like strong flavours! But the base recipe is the same.
Hope you enjoy! – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Thai Beef Salad
Ingredients
Dressing
- 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
Salad
- 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
Garnish
- 1/4 cup finely chopped peanuts , roasted, unsalted
- Extra cilantro/coriander and mint leaves
Instructions
Dressing:
- 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.
Beef:
- 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.
Salad:
- 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!
Recipe Notes:
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.Nutrition Information:
Originally published July 2015. Updated August 2019 with new writing, new photos, brand new video, step photos and most importantly, Life of Dozer section added!
Life of Dozer
Look what I brought back from Vietnam for him……… Toddler size fits him perfectly!
Hi can i sub grape seed oil for avocado oil ?
Sure can Trisha!
Omg Nagi !! Thank you for this recipe! I made this for dinner as we had family who came for a visit from England!! Soooo delicious! The dressing is just to die for!! I made this few times but your version is outstanding!!! Thank you!!!❤❤
WOOT! What great compliment, thanks so much Sheryll!
Thank you, this recipe has taken my salads to a new level….definitely a keeper.
Wahoo, that’s awesome Jan!
OMG, what a flavor punch! Made it twice in the past 5 days. Absolutely love the dressing – thanks for another winning recipe!
YES! That’s great Sharon!
Making this tonight Nagi! Have never gone wrong with any of your recipes so I keep coming back for more! Just wondering if I cook the steak first then cut it?
Hi Cessiah, yes you cook the steak first – the video will point you in the right direction here 🙂
This dressing is amazing! So full of flavour and punchy! Nom Nom Nom. I have no idea why i haven’t used mint in salads in the past. I’ve been missing out. Yum.
It just gives a lovely freshness doesn’t it Corinne?!
Delicious and easy to make!
I’m so glad you loved it Amanda!
Un-be-lievable!
I love you Nagi.
I had some leftover steak and was wondering what to do with it when this recipe popped into my in box. I had all of the other ingredients too! This was absolutely delicious as all of your recipes are. I especially love following Dozer…he is an extra treat in each recipe…thanks so much!!
You’re so welcome Rosalie, I’m so happy you loved it!
My Mum cooked this for me tonight and it was SOOOO yummy. It definitely deserves 5 stars because the dish was perfect!! I loved your chicken satay curry too.😁✨💖🥗
Thanks so much Lana!!
Nagi that was lovely. My home grown (bolted and rather bitter) lettuce with your delicious dressing, delicious.
Kindly send more salad with out using lettece.thank really learning slot from u
I’m so jealous, one day I’ll have a massive garden and use home grown produce!
Sorry that you are not feeling well, but glad you are back safe. It is amazing to me that Dozer is so compliant and sits perfectly with his new hat lol!
Is it possible to make the dressing ahead of time say the night before? I want to bring this for my lunch the next day.
Glad to see you back and I hope soon well as usual ! We are totally on the same page as I eat salads all year but the choice usually is Asian !! No mayo in the house, nor cream and very little sour cream. And have my steak blue or rare, the latter probably better for salads. The Thai beef has been a favourite for a long, long time – have to compare recipes but always use coriander stems. A coolie hat on Dozer . . . well it looks better than some other gear he has modelled for a treat 🙂 !
Glad you’re back safe but sorry to hear you’re under the weather. That happens to me when I travel as well. Catch up on snuggles with Dozer and get plenty of rest. You will be back to your peppy self in no time.
Sorry you don’t feel well! Hope you feel better soon!
Loved your Vietnam pics…almost as much as Dozer pics! Thank you! : )
Dozer! What a comedian! And, that wonderful gal that puts him up to it and supplies the props, well she’s GREAT!!! And, that Thai salad? It looks delicious!
Very excited about this being a big fan of That beef salads. I’ve tried to make them at home a couple of times but they haven’t quite hit the spot. But this recipe looks bang on Nagi, so much so it’s going to be dinner tomorrow night!
Did indeed make this last night and it was spectacular. The dressing really is brilliant with the coriander stems in it and when combined with the mint added at the end it combines to make a perfect Thai flavour explosion which permeates every mouthful. Thanks so much for this recipe, easily as good as any Thai Beef Salad I have had at any restaurant. This will be made often!
Hi Nagi,
I’m following your filming adventures. It’s so interesting. And as usual this recipe looks delicious!
I hate being sick too. It does seem like a waste of time but I view it as my body’s way of telling me it needs a break. Embrace it and give your body a little rest and time to heal. And have a nice cup of tea with a little ginger and lemon!
Earlier this summer I was rushing around getting ready for out-of-town guests and hosting a family party when I fell and broke my foot! That really put me out for the rest of the summer.
I took it as a sign I needed to slow down and regroup. Now I’m on the mend and getting back up and running. Sometimes our bodies know what we need before we do,
My mom went to Vietnam and all I got was this hat… 😐 🤣 Perfection!!
Definitely trying this recipe the next time we pick up a steak at the butcher’s. Love Thai chili’s!!
Just love your recipes Nagi. I print them out but am yet to cook any. Used to cook & Am now going back to it. Will be trying a few of yours. Please keep sending them. Cheers Peter Hugall. Perth Western Australia.