Thai Beef Salad

How to Make Thai Beef Salad

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Pat the steak dry and season with the salt.

   Mark done

2. Heat the oil in a heavy frying pan over high heat until it is smoking and cook the steak for 3 to 4 minutes on each side for medium-rare, or until a thermometer reads 52°C / 125°F.

   Mark done Start 3 min timer

3. Rest the steak on a board for 5 minutes, then slice it thinly against the grain, keeping the juices.

   Mark done Start 5 min timer

4. Stir the lime juice, fish sauce, sugar, chillies and garlic together until the sugar dissolves, and add the steak juices. Taste and adjust for sour, salty, sweet and hot.

   Mark done

5. Toss the cucumber, tomatoes, red onion, lemongrass, mint, coriander and lettuce with half of the dressing.

   Mark done

6. Pile the salad on a platter, lay the sliced steak on top, and spoon over the rest of the dressing.

   Mark done

7. Scatter with the crushed peanuts and serve at once.

   Mark done

Tips for Making Thai Beef Salad

• Taste the dressing before it goes on. Limes, fish sauces and chillies vary a lot, and balancing the four flavours is the skill of the dish.
• Slice the steak thinly against the grain. It makes lean sirloin tender, and the thin slices take up the dressing.
• Do not dress the salad until the last minute. Lime juice wilts lettuce and herbs within a few minutes.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Thai Beef Salad

• Sticky rice
• Steamed jasmine rice
• Fresh spring rolls

Storing & Reheating Thai Beef Salad

Best eaten straight away. Keep the sliced steak and dressing separately in the fridge for up to 2 days and toss with fresh salad just before serving.

Thai Beef Salad FAQ: Common Questions

Thai Beef Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.