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!
Absolutely delicious! The whole family loved it. The dressing was incredibly authentic and tasty, and yet the whole thing was so quick and simple to make. Can’t wait to make it again.
Thank you..I am happy you enjoyed the dish! N x
This is the fourth time I have made this salad, so thought I really should leave a comment. It has been a while, as I have been cooking up winter meals over the last few months, but felt it was time to make this Thai Beef Salad once again, as the weather is warming up. It is AMAZING!!!
Only change I made, was to marinate the beef in a mix of fish sauce, palm sugar (or light brown sugar) and lotsa black pepper, for 10 mins, prior to grilling. Yum!!!
Thanks for this winner, Nagi.
I love a Thai Beef Salad in warmer weather! Yummy! N x
The BEST!!
Except for the fact that it has turned a little dreary and cool here. No matter! Thai Beef salad still devoured and loved!!
x
Perfect! My husband and I vacuumed it up! Only change was cashews because I didn’t have peanuts. Saving this recipe!
Amazing dressing!!
Awesome recipe, goes well with rice noodles 🙂
So, so delicious!
Just made it and it’s delicious! Will left over dressing keep? And for how long? Thanks!
Hi Joel, it should keep 2-3 days in the fridge. N x
Just made the dressing. So amazing!!!
My son is a connoisseur, when it comes to Thai Beef Salad, he has it at every Thai restaurant he goes to. Thanks to you, Nagi, he has now requested this at least once a week.
Woah what a compliment, I’m so glad it’s a winner Anna!!! N x
Another stunning recipe!
Made this for lunch today, it was amazing! Had run out of fish sauce so used soy so I’ll have to try it again. We added some green beans in which went really well and bulked it up a little.
Both addicting and delicious. It keeps my blood sugar in control too – bonus.
Oh that’s awesome Danielle!!! N x
I used refried pulled pork, vermicelli noodles and fresh mint it was delish, thank you.
Love this recipe. The freshness and the fragrance of the salad is so addictive. Crave for this all the time. Thanks a lot for the recipe. Most of the dishes that I cooked for my family are from your blog and it’s always a winner. 🥰
I love this SO MUCH but I need something a little more filling. Could you add some sort of noodles or coconut rice? What would go well?
Hi Sarah,
Just left a review for this recipe and was reading through the older reviews when I came across yours. I would add rice noodles.
Ren
This was extremely delicious! Definitely will keep making it! Perfect salad to eat during the summer! ☀️
Delicious. Love the flavours.
This was delicious but I had the worst garlic / onion / fish sauce breath ever! Was worth it though 😊
Just don’t go breathing on anyone Lee! 😂 N x
Delicious! I used the mortar and pestle to make the mash and the spicy flavor is nice and even. I like it hot so I used 5 Thai chiles (and 5 garlic cloves) perfect amount of spicy and garlicky. It’s not called for here but I also mashed in fresh Lemongrass and I think it added in a bright flavor. Rare steak was the final touch – absolutely delicious! Thanks, Nagi
Hi Nagi, I love all your recipes and made this last night. Glorious. My question is how long will the dressing keep in the fridge? I could eat it everyday!!!!
Hi Sharon, it should be ok 2-3 days 🙂 N x
Perfect light and healthy salad for a hot day..another winner
Thanks so much, sensational recipe, and so easy to follow.
I make this amazing salad once a week, it is utterly delicious – I could literally drink the dressing 🤗 If I make a bigger batch how long will the dressing keep in the fridge?
Thanks Nagi for yet another incredibly easy and wonderful dish… keep them coming please.