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!
If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, and a Thai curry – Red, Yellow or Green!
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
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Thai Beef Salad
Ingredients
Dressing
- 1/2 to 1 tsp birds eye or Thai Chilli , very finely sliced (Note 1)
- 2 garlic cloves
- 1 tbsp cilantro/coriander stems , finely chopped
- 2 tsp sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp grape seed oil (or canola or vegetable oil)
Salad
- 7 - 8 oz / 200 - 250 g good quality beef steak - sirloin , at room temperature (Note 2)
- 1/2 tbsp oil (vegetable, peanut or canola oil)
- Salt and pepper
- 2 cups mixed lettuce leaves
- 1/4 cup cherry tomatoes , halved
- 1/4 small red onion (spanish onion), very finely sliced
- 1/2 cucumber , 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 tbsp peanuts , roughly chopped
- 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!
I’ve made Thai beef salad over 100 times in my life but your dressing was not only unique but with tons of taste. Thank you. I will make it again.
Wahoo – that’s great to hear Philip! N x
Tried this last night and it’s so good. Next time I’ll hold back a little fish sauce and add a little more sugar. I fiddled to get it right for us and hubby loved it. Thanks so much for this Nagi!
Hi Esther, I’m so glad you enjoyed it – yes please adjust the seasonings to taste – it’s all personal preference 🙂 N x
I tried this recipe last week, and I have already made it 3 times. I love it, and I could eat it everyday. The only thing I added more was the sugar to the dressing. I used 3tsp of sugar.
Hi Twee – yes you can definitely adjust to taste ❤️
This salad is amazing, thank you for the recipe 😋
Made it last night and it was very good and super quick, thank you! The dressing with cilantro stems was really great. I will certainly make this salad again but with one change – reduce the fish sauce to 1 tbsp. It was just making the salad too salty (Kame is the brand I used).
Hi Izabela, sorry you found the fish sauce overpowering – just reduce it to taste. N x
It was so hot and humid last night so I made this salad for our dinner. It was delicious and perfect for the weather conditions. Quite a few years ago I found recipe for beef cheeks and how to use leftovers that I’ve used ever since as it was such a good recipe. I’ve recently realised it was YOU! DOZER hit the spa yet 😉?
Amazing!! The coriander stems in the dressing make such a difference. Even got a “thank you” from the kids!
They are loaded with flavour Thea! I’m s glad you enjoyed it!
Wow. This was delicious.
I’m so happy you enjoyed it Patricia!!
Fantastic! I made it and thoroughly enjoyed everything about it! I was so excited. I’m going to eat more of it tomorrow.
I am looking for a Kimchi recipe.
Give this one a go: https://japan.recipetineats.com/simple-kimchi-recipe/
Made it tonight and we all loved it
Excellent Paul! – N x
I’m definitely going to make this very soon! They took the beef salad off the menu at my favourite Thai place but it looks like I will be able to recreate it the awesomeness that is Thai beef salad at home. Mmmmm.
Oh my god….that is all!!
Nice, but way too salty. 2 teaspoons of fish sauce next time.
Hi Ali, sorry you found this too salty – I definitely think the flavours are balanced. Can I ask what type of fish sauce you are using? – N x
Wowee! My go-to at my favourite cafe was always to order the Thai beef salad, but have always thought I could never replicate the sauce at home. This recipe is even better – made it for lunch for
my partner and I and we both loved it, super quick and fresh perfect to take to work for lunch! Thank you Nagi!!
That’s the BEST compliment Tiffany, thanks so much!
Two q’s: Can I sub grape seed oil for sesame oil? Can I just whack the dressing ingredients into a food processor?
Hi Renee, sesame oil would overpowering this dressing – use a neutral oil like canola or vegetable if you don’t have grape seed. You can definitely make it in a food processor if you like 🙂
My new favourite!
I’m so glad you loved it Lons!
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!