Description
This vibrant Thai Beef Salad combines tender, seared sirloin steak with fresh herbs, crisp vegetables, and a tangy, spicy dressing made from lime juice, fish sauce, and chili. Perfect for a light yet flavorful meal, this salad captures the balance of sweet, sour, salty, and spicy elements that define Thai cuisine.
Ingredients
Scale
Dressing
- 1/2 tsp birds eye or Thai chili, deseeded and finely minced
- 1/4 tsp finely minced garlic (from 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
Beef
- 7 – 8 oz / 200 – 250 g good quality beef steak – sirloin, at room temperature
- 1 tbsp oil (vegetable, peanut or canola oil)
- 1/4 tsp salt
- 1/4 tsp black pepper
Salad
- 2 heaped cups mixed lettuce leaves
- 10 cherry tomatoes, halved
- 1/4 small red onion, very finely sliced
- 1/2 cucumber (optional, deseeded), cut horizontally then sliced (about 1/3 cup)
- 1/4 cup cilantro/coriander leaves, lightly packed
- 1/4 cup mint leaves, lightly packed
- 1/4 cup finely chopped roasted, unsalted peanuts
- Extra cilantro/coriander and mint leaves for garnish
Instructions
- Prepare the dressing: In a small bowl, combine the minced chili, garlic, chopped cilantro stems, sugar, fish sauce, lime juice, grapeseed oil, and a small pinch of salt. Whisk well until the sugar dissolves completely to create a balanced sweet, sour, and spicy dressing.
- Cook the beef: Pat the sirloin steak dry and season both sides evenly with salt and black pepper. Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the oil is hot, sear the steak for about 2-3 minutes per side, or until it reaches your preferred doneness (medium-rare recommended). Remove the steak from the pan and let it rest for 5 minutes on a cutting board.
- Assemble the salad: Thinly slice the rested steak against the grain. In a large bowl, combine the mixed lettuce leaves, halved cherry tomatoes, finely sliced red onion, cucumber slices (if using), cilantro leaves, and mint leaves. Add the steak slices on top and drizzle the prepared dressing over the salad. Toss gently to combine, then sprinkle with chopped roasted peanuts and garnish with extra cilantro and mint leaves before serving.
Notes
- To reduce the heat, remove the seeds from the chili before mincing.
- Allowing the steak to come to room temperature before cooking ensures more even cooking.
- If you prefer, substitute the fish sauce with soy sauce for a less intense flavor.
- Roasted peanuts add a crunchy texture and a nutty flavor to complement the salad.
- This salad is best served immediately to retain the crispness of the vegetables.
