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:
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!
Lilly says
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!!!!
Nagi says
I love hearing that Lilly!! Thanks for letting me know you enjoyed it! N x
Steven says
This should get you an academy award. 🙂
Nagi says
🤔
kitty says
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!
Nagi says
Woah! Best compliment ever! 😂
Lori says
This was really, really good (did I say REALLY good)? The flavors blended so well together!! I didn’t have birds eye chili peppers but I had Thai chili paste and the heat was excellent. I added sliced mushrooms, because I had some and kept everything else exactly as you. Never would I have thought to put stems in the mortar and pestle…what a great thing to do and no waste!! Thanks ~~~ Lori
Nagi | RecipeTin says
I’m SO GLAD you enjoyed this Lori!!
Sweet and Savoury Pursuits says
I made this salad for a dinner party last week and it was delicious! Everyone raved about the dressing. I’ll definetely be making it again.
Nagi | RecipeTin says
Oh YAY!! I’m so glad you enjoyed it! Thank you so much for coming back to let me know you loved it!! 🙂
Kathleen says
This looks off the charts delicious! Love the tip about grinding the cilantro stems 🙂
Nagi | RecipeTin says
Thanks Kathleen! Yup, the grinding of the cilantro stems makes all the difference. Same with guacamole!
Arpita@ The Gastronomic Bong says
That’s a delicious and healthy salad!! Can’t wait to try!! thanks for sharing 🙂
Nagi | RecipeTin says
Thanks Arpita!! Hope you do try it – and LOVE it as much as I do! N x
Lisa @ Healthy Nibbles & Bits says
Asian salads are totally the best!! I feel like I’m a bit biased towards Asian food though… This salad looks exactly like what I get at the restaurant! Beautiful, Nagi!
Also, thank you so much for sharing these cookbook recs!! My bookshelf is already piled high with cookbooks, of course, but I’m always interested in buying more!
Nagi | RecipeTin says
You an me both Lisa, we’re both biased!! 🙂
Enz F | Pinoy Kusinero says
I am loving all the flavors and texture in this salad. This is definitely a keeper and one of my favorites. So healthy and refreshing. 🙂
Nagi | RecipeTin says
Thank you! I do hope you give it a go – the flavour really is amazing! 🙂
Michelle @ Vitamin Sunshine says
This is gorgeous! And I am totally with you– Asian salads AND soups have the best and most interesting flavors. I could just drink Pho broth.
I am surprised beef is so expensive there! Here in Malaysia, we get Australian beef- I only ever buy small steaks for my husband because I don’t eat beef, so maybe that’s why I haven’t realized it’s so expensive? The upside to that– beef is much cheaper in the States, but it’s more humanely raised and healthier in Aus!
Nagi | RecipeTin says
OMG, I could totally drink Pho broth too! Have you ever tried to make it from scratch? Mine just didn’t have the same flavour! You’re lucky living in Malaysia – beef might be expensive but who cares – besides the fact you don’t eat it, seafood is so much better! Produce too, because it’s all organic 🙂
Michelle @ Vitamin Sunshine says
I have tried to make my own– and I haven’t quite nailed it yet! I do make a Pho-ish broth with tons of ginger and Vietnamese spices, but I have never found the right fish sauce, or at least never figured out how to add it in the right combination, so make a genuine Pho broth– and I have also found it depends on how good your chicken broth turns out– still trying to perfect that one 🙂
Ciao Florentina says
This is so pretty ! Stumbeled , yummed and pinned ! I stopped eating beef a year ago but I’m eating this with my eyes lol
Nagi | RecipeTin says
Aww thanks so much! <3
Rachel (Rachel's Kitchen NZ) says
SUPRISE – I love Thai Beef Salad and I generally prefer my steak blue or at most rare! I guess the real surprise will be the day that I say I don’t eat …
Nagi | RecipeTin says
You know what will be a a surprise Rachel? The day one of us visits our blogs and says “EW YUCK!” 😉
easypeasy says
Oh! This sounds so unusual and good! Love Japanese food but never had a Japanese salad before. Can’t wait to try it! 🙂
easypeasy says
Oops! I meant Thai not Japanese! All this talk about Asian food is making it hard to focus LOL
Nagi | RecipeTin says
Ha ha!! I do that all the time! 🙂
Sarah @SavoringSpoon says
I also love the zingy flavor of Asian salads, and go straight for the Asian-flavored salad when ordering salad at a restaurant. This Thai beef salad looks delicious and beautiful. The pour shot has me drooling. Yum!
Nagi | RecipeTin says
ME TOO! I honestly don’t think I’ve ever ordered a creamy salad at a restaurant 🙂
Bam's Kitchen says
am totally with you on this Nagi! Asian salad are so delicious and refreshing. I especially love Thai Beef salads as that heat from the chilis balances out the cool salads fixings and mint leaves. The beef is even MORE expensive in Hong Kong as it is flown in from Australia…
Nagi | RecipeTin says
OMG yes! I was amazed at the prices at the wet markets! Having said that though, SEAFOOD is such food value in HK – you’re lucky! I’d take seafood over beef any day 🙂
Kathleen | HapaNomNom says
I’m totally with you, Asian salads are the best (not that I’m biased either). As far as I’m concerned, the combination of fish sauce and lime is the greatest dressing EVER, which makes Thai Beef one of my favorites too! There’s so much flavor, you don’t even think you’re eating a salad!
Btw, love your PERFECTLY cooked beef! It doesn’t get better than that!
Nagi | RecipeTin says
I think fish sauce is gold in a bottle, full stop! 🙂 Come to think of it, most Asian countries I know have their variation of it, whether it’s shrimp paste, dashi, bonito etc with fish flavours in it. Can’t beat it! 🙂
Lisa Kaufer-Smithey says
ANOTHER I cant wait to make! I think sometimes people do not make recipes because they do not want to invest in the ingredients that they MAY not use again- here is my two cents worth- IF you follow Nagi’s recipes you WILL use the birds eye chili’s, the fish sauce, the kefir leaves etc., and many freeze or have a long shelf life. My Asian food store is less costly than my ‘regular’ food store, so when I go I STOCK UP! Nagi there are so many recipes I would never have tried let alone thought I could make without your never ending gift you give to us, recipes and your laughter! BEEF RENDANG… my family is still talking about that one- haha I VOTE FOR LAMB SHANKS!!! I know they will be yummy and fun to make. Lisa, from P TOWN- heading into the 10o’s for the next week- HELP!!! xo
RossC says
Thank you Nagi… Another great offering..
I know that the dressing for this salad will become another welcome addition to my file of Sauces and Dressings from Nagi…
This salad will be enjoyed in our home soon..
P.S. Many of your recipes are for 2.. I appreciate that as it keeps me from having to reduce recipes to fit the two of us.. :O)
Nagi | RecipeTin says
I’m so glad you like the look of this Ross! I do hope you try it – the dressing really is that extra little bit more special and authentic by adding the coriander! 🙂 And I never noticed most of my recipes were for 2!
Dorothy Dunton says
Hi Nagi! This looks wonderful! I have several motars but I also have a second coffee grinder that I use for spices. While we don’t have an Asian restaurant, I have something much better! You!! 🙂 My motto for cooking steak is “rare as you dare”! It makes me cringe when someone orders well done – might as well forget any real flavor or tenderness!
Nagi | RecipeTin says
I know! I was at a steak house the other week and heard someone order a $50 piece of steak well done. My jaw dropped! 😉 PS You don’t have any Asian restaurants in your area? How is it that you love Asian food so much?!
Dorothy Dunton says
Hi Nagi! The answer is because I love well seasoned, good food! Be it Asian, Spanish, Italian, Southern, Cajun, Creole or Mexican…I enjoy all food! Food is comforting and brings people together, In good times and bad – it’s a universal language with no words needed! 🙂
Nagi | RecipeTin says
So true! 🙂 Having said that though, I doubt there are many people in the world like you who are able to appreciate so many ethnic foods even without Asian restaurants in your area. PS I tried your granola bars on the weekend. SO GOOD!! I may have to post them too! Dorothy’s Granola Bars 🙂
Shashi at RunninSrilankan says
Nagi – it’s like you are in my head!!! “My favorite part (about Asian Salads) is the zingy, fresh, strong flavored dressings used… No mayo, no cream, no cheese. Just pure fresh flavors – often with plenty of chili in it.” are almost the same words I’ve uttered so many times! I love the dressing to this – I don’t have a mortar and pestle, but, I’ve been using a hammer and board – fortunately for me, my dog loves coriander and cumin seeds so he cleans up all those bits and pieces that go flying!
Nagi | RecipeTin says
That is just about the cutest thing I’ve heard – your dog hoovering up bits of coriander! 🙂