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!
Eileen says
We made this exactly following the instructions and it was INCREDIBLE!!! We have dreamed of this salad ever since our stay at Amatara in Cape Panwa but never attempted it out of fear of disappointment. You made our year!!!! First time we tried the recipe at home and we are lifers now. I don’t like fish/fish flavor but wanted to try the recipe as is and modify from there if it was too fishy for me, it was not at all fishy! The fish sauce is a must and added such great flavor!!!! We don’t have a mortar and pestle so I threw all of the dressing ingredients in our NutriBullet. Thanks for an incredible recipe!!! ❤️
L. Lodewijks says
Best Thai salad since we left the country after a 4 years stay.
Nagi says
Woah what a great compliment, thank you so much 🥰 N x
Christopher Schultz says
Wonderful. I like to add those thin vermicelli rice noodles to the dish.
Viv Archer says
The best Thai beef salad since our last visit to Phuket, absolutely delicious. Well worth all that mincing, slicing and pounding.
Issa sweidan says
Been enjoying and using your recipe very much it’s amazing good luck and cheers 🥂
Vicki Hart says
Very easy, yet so tasty
Barbara says
So flavorful and recipe to keep!
Would be great salad for a gathering when we can do that again.
Made it with steak for friend and grilled sliced portobello mushrooms for me! Both delicious thank you
Thanh Obligacion says
Omg is all I can say…my nephew had 3 plates and every bite my family was making sounds 😂 it was so so so good. Thank you for sharing another amazing recipe.
Nagi says
I’m so glad it was a hit Thanh!!
Courtney Webb says
Hi Nagi
I’ve made this recipe before and I love it so much!! I’m just wondering, I currently have some stir fry beef strips that I was going to use for this salad, I know it’s not great quality but should I tenderise it first? Thanks!
Barbara Powell says
Hi Nagi, someone gave me lots of Asian dressing, what can I use it for other than salads. Don’t want to waste it. Thanks
Nagi says
Hi Barbara, that all depends on what is in it! Is it specifically a salad dressing?
susan mccarthy says
made this today & I loved it! I wasn’t sure what I would think about the mint so I used a scant amount & that was perfect! my salad had just a whiff of mint & it was just this little secret, mystery essence & flavor. definitely don’t leave it out! my first was was good at room temp but I think it will be even better chilled. can’t wait for tomorrow! thank you, Nagi! 🙂
Tania says
Hi Nagi,
I am making this tonight but just wanted to know if you could marinate the meat in the dressing if you made extra and would it be any good?
Love you, Dozer Boy and your recipes!
Thank you
MIchelle says
An absolute taste sensation. A new regular in our house.
Runa says
Delicious and the flavours were spot on, I won’t feel sad anymore that they stopped selling it at my local Thai place because I can make it myself! Thanks as always Nagi, your recipes make for a lip smackingly tasty life 😊
Liz says
Absolutely delicious!
Nagi says
Thanks so much Liz! N x
Georgia says
Bloody hell this recipe is good! After many heavy pasta and carb based dishes in iso, this was the PERFECT meal! Fresh, healthy, zingy. So, so good. The salad dressing is good enough to drink
Nagi says
Wahoo! That’s great to hear Georgia! N x
Kevin says
Your Thai Beef Salad recipe was perfect. perfect. perfect. Absolutely spot-on..
Nagi says
Thanks so much Kevin!! N x
Yvrina says
Spectacular flavours, I made it for the first time following closely and even though I only had dried chilli flakes it was fantastic! Thank you Nagi!!
Nagi says
Sounds great Yvrina!! N x
Aga says
I have been using several of your recipes and they’re the best ! This salad is just mind blowing – just like in restaurant
Nagi says
I’m so glad you love it Aga! N x
ANNA Victoria VALLEE says
Thanks so much for your reply. By the way, I’ve made several of your recipes and they are the BEST!