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 Nagi. Hope you had a fabulous holiday! Loved all of the pictures you sent. Dozer looks so cute with his new hat. Well, it won’t be long before Fall is here in Canada and looking forward to some yummy recipes, 😉
Oh Wow!
I made this tonight and replaced the meat for avocado.
It was so so good!
It turned out even better than I imagined it would 🙂
This recipe will be going on my fridge because I’ll be making it often.
Thank you Nagi xx
Great Anita!!
It worked as described. Really tasty indeed.
Thanks for letting me know Mike ❤️
Today I have made this dressing in a large quantity but very strong an salty. What can I add to change it.
Hi Kim, sorry you found it too salty, I’d just add more sugar, lime juice and oil to combat the saltiness – N x
Wow! I have made thai beef salad a few times with various recipes around the Internet. None of them were as good as this one and I’m kind of a thai beef salad snob! Thank you very much for posting this recipe! It will be made many times over in our kitchen!
😂 I love it Todd! Thanks so much for the compliment!
I never give feedback on recipes. But wholly molly this was beautiful. My whole family is still raving about it
That truly means a lot Gillian ❤️
Are your tablespoons 20 mls as you’re in Australia or 15ml as in US and UK? Looks like a great recipe. Many thanks.
Hi Barbara, I use a 15ml measure but most recipes you could use either a 20ml or 15ml – where it does matter I will specify – N x
This was so delicious. I accidentally doubled the chilli (by halving the other dressing ingredients because I was making it for 2, but not the chilli and garlic). It was spicy, but super tasty, fresh, piquant and zingy. Will definitely make it again. Thanks
Cooked this dish for my brother who always orders from Thai restaurants. I asked him to score 9.5-10 was the answer. I liked too …bad was Zero leftovers !
I’m so happy you loved it Gabrielle!
Really delicious, my fave Thai beef salad!
I made this recipe last night and everyone said that there were no complaints at all. So thank you again.
You’re so welcome!
Thanks Nagi for another great recipe. Made this last night. Delicious and simple. Really loved the dressing.
Wahoo! Great stuff Maddie – N x
Hi Nagi, I stumbled upon your website about 2 years ago. I’m an avid thermo girl but find myself more so browsing your amazing site for recipes (unfortunately I’m not that much of a wizz to adapt to thermie). I just wanted to let you know you are such an inspiration and I’ve not yet commented on just how ridiculously amazing every recipe is you produce. I’m here laying in bed and thought I need to let you know this! Thanks beautiful. Also let Dozer know he’s one lucky boy! xx
I’m trying this tonight. Agree wholeheartedly with your comments about Asian salads being so good. Grinding coriander stems is a first for me.
Hope you love it Lisa! 🙂
Delish recipe: I used a mixture of baby herb leaves as the base, ground up the coriander stems in a pestle and mortar and added cashew nuts as a garnish rather than peanuts, which we don’t eat. Also found that marinating the thinly sliced steak in the dressing for about half an hour added some extra flavor.
Had this for lunch today. Gets 5 stars from me! Thanks.
That’s great Sue! Thanks for letting me know! – N x ❤️
Amazing!
Glad you loved this Laura!! Thanks for sharing your feedback! N x
Can I use lemon instead of lime?
I totally agree with everyone else here, this salad is amazing! I LOVE it!!!!
Made it today for me and my husband, it’s a perfect dinner on a hot summer night!
I changed the recipe a little, replaced fish sauce with soy sauce because the Asian grocery store was already closed and roasted garlic, chilies, a handful of finly chopped red onions and peanuts in a pan to bring out the flavors. A salad to die for!!! Thank you!!!!
I love hearing that Lilly!! Thanks for letting me know you enjoyed it! N x
This should get you an academy award. 🙂
🤔
What a fantastic salad! Best Thai beef salad dressing I’ve tried…and my 14-year-old said, “I can easily say this is the Best Salad I’ve Ever Had.” Thank you!
Woah! Best compliment ever! 😂