Thai Beef Salad

75g lean sirloin steaks
1 red onion, finely sliced
½ cucumber, finely sliced into matchsticks
1 lemon grass stalk, finely chopped
2 tbsp chopped spring onions
juice of 2 limes
2 tbsp fish sause
2 to 4 red chillies, finely sliced, to garnish
fresh coriander, Chinese mustard cress and mint leaves to garnish.


  1. Grill the sirloin steaks until they are medium-rare, then allow to rest for 10-15minutes.
  2. When cool, thinly slice the beef and put the slices in a large bowl.
  3. Add the sliced onion, cucumber matchsticks and lemon grass.
  4. Add the spring onions. Toss and season with lime juice and fish sauce. Serve at room temperature or chilled, garnished with the chilies, coriander, mustard cress and mint.


I love Thai food and will certainly give this reciipe a try.

Here is another Thai beef salad.


In North Eastern Thailand beef is traditionally cooked over charcoal and it is the juices running off it that give this dish its name, which literally means “waterfall beef”. The tender beef strips are spiked with spicy, pungent flavors and served with a cooling salad of cucumber, lettuce, mint and a little fresh chili. The Thai way to eat this is with your hands, gathering up all the ingredients so you have a taste of everything in each bite.


300g piece sirloin or rump steak
3 tbsp fish sauce
3½ tbsp fresh lime juice
1 tsp palm sugar
1 tbsp finely chopped coriander
2 spring onions, finely sliced
2 shallots, finely sliced
Handful of mint leaves
2 tsp toasted ground rice
½ tsp chili powder


Barbecue or grill the steak, ideally to medium-rare on a heavy based pan with no oil, and slice carefully into thin strips.
Mix the fish sauce, lime juice and palm sugar together in a bowl until the sugar has dissolved then add the beef strips. Add the coriander, spring onions, shallots, mint leaves, ground rice and chili powder and mix well.

To serve, assemble the salad on a plate and serve with the sliced beef and sticky rice.

Tip: To make toasted ground rice put 1/3 cup of jasmine rice and 2 kaffir lime leaves and a stalk of lemongrass into a large flat pan and toast over high heat until the rice turns golden brown, keeping the ingredients moving constantly to stop burning.

I don’t know what 79 grams is

I think it is supposed to be 750 gms.

Really good.Thanks for this sharing.

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef is breathtaking.

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef. Don’t serve this popular beef salad just as an appetizer because it’s delicious as part of a meal also. Using fairly common ingredients, this Thai recipe is quick and easy with little clean up. Grill good quality beef, slice thin, toss with Thai-style dressing and serve with fresh vegetables on a hot summer day for a light meal.

Thai meals are not served in courses as we do in the west. Everything is served as it is cooked in order to serve the food as fresh as possible. So you might get your soup then rice, then a curry, then a couple of salads, a noodle dish, chicken dish, fish or whatever else is being served, but in no particular order.

Sadly, Thais are not big on desserts, mostly just fresh fruit. There are some great Thai desserts, but are usually eaten more for a snack than after a meal. This may be one reason the Thais are much slimmer than we westerners.