Go Back
Thai Beef Salad Recipe
Ben Carraoli

Thai Beef Salad Recipe

I made this Thai Beef Salad on a warm evening when I was craving something fresh but still satisfying. The first bite instantly won me over with its juicy steak, crisp vegetables, and that bold, tangy dressing.
Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • Beef steak – 500g 1 lb, preferably rump, sirloin, or scotch fillet: Choose a good-quality steak with some marbling for tenderness and flavor. Avoid overcooking to keep it juicy.
  • Oil – 1 tablespoon: Used for searing the steak. A neutral oil with a high smoke point works best.
  • Cherry tomatoes – 250g about 1½ cups, halved: These add natural sweetness and juiciness. Use ripe, firm tomatoes for the best texture.
  • Cucumber – 1 large sliced: Provides crunch and freshness. I prefer Lebanese or Persian cucumbers for fewer seeds.
  • Red onion – ½ medium thinly sliced: Adds sharpness and bite. Slice it thin to avoid overpowering the salad.
  • Fresh cilantro coriander leaves – ½ cup, loosely packed: Gives a fresh herbal flavor that’s essential in Thai cuisine.
  • Fresh mint leaves – ½ cup loosely packed: Mint adds brightness and a cooling effect that balances the spice.
  • Fish sauce – 3 tablespoon: This is the salty umami base of the dressing. Don’t skip it—it’s key to authentic flavor.
  • Lime juice – 3 tablespoons freshly squeezed: Fresh lime juice is essential. Bottled juice won’t give the same vibrant taste.
  • White sugar – 2 teaspoons: Balances the saltiness and acidity. Adjust slightly to taste if needed.
  • Garlic – 1 clove finely minced: Adds depth and subtle heat. Fresh garlic is always better than pre-minced.
  • Red chili – 1 small finely sliced (adjust to taste): Provides heat. Remove seeds for milder spice, or leave them in for extra kick.

Method
 

  1. Take the steak out of the fridge about 20 minutes before cooking to bring it to room temperature. Pat it dry and season lightly with salt and pepper. Heat oil in a skillet over high heat until hot.
  2. Sear the steak for about 2–4 minutes per side, depending on thickness and preferred doneness. Medium-rare works best for tenderness and juiciness. Remove from heat and let it rest for at least 10 minutes.
  3. In a small bowl, mix fish sauce, lime juice, sugar, minced garlic, and sliced chili. Stir until the sugar dissolves completely. Taste and adjust sweetness or acidity if needed.
  4. After resting, slice the steak thinly against the grain. This step ensures the meat stays tender and easy to chew. Keep any juices released and add them to the salad for extra flavor.
  5. In a large bowl, combine tomatoes, cucumber, red onion, cilantro, and mint. Add the sliced beef on top along with any resting juices. Pour the dressing over everything.
  6. Gently toss to coat all ingredients evenly with the dressing. Serve immediately while the beef is still slightly warm for the best flavor contrast.

Notes

  • I always rest the steak properly. If I skip this step, the juices run out and the meat becomes dry.
  • I slice the beef thinly against the grain. It makes every bite tender and restaurant-quality.
  • I taste the dressing before adding it to the salad. Sometimes I add a tiny squeeze more lime for extra brightness.
  • I use fresh herbs generously. For me, mint and cilantro make the salad taste truly authentic.
  • I serve it immediately after tossing. The vegetables stay crisp and fresh that way.