This Thai Beef Salad bursting with aromatics- lemony flavored coriander leaves with cool cucumber, chilies, lime, fresh mint, sliced beef and finish off with roasted peanuts.


For the beef:
  • 300 to 400g beef sirloin
  • 1 tablespoon oil, for frying
  • Salt, to taste
  • Ground black pepper, to taste
For the salad:
  • 2 to 3 cups mixed lettuce leaves
  • 6 to 8 cherry tomatoes , halved
  • 1/2 red onion, finely sliced
  • 1/2 cucumber , cut into slices
  • 1/4 cup fresh coriander leaves
  • 1/4 cup fresh mint leaves
For the dressing:
  • 1 birds eye Chilli , finely sliced
  • 2 garlic cloves, minced
  • 1/3 cup fresh coriander, finely chopped
  • 2 teaspoon sugar
  • 2 tablespoon fish sauce
  • 3 tablespoon lime juice
  • 1 tablespoon olive oil
For the garnish:
  • 2 tablespoon roasted peanuts, crushed
  • Fresh coriander
  • Fresh mint


Let’s make the dressing:

  1. In a mortar and pestle, pound chili, garlic, coriander. Then add the remaining dressing ingredients and mix well. Set aside.

Cook the beef:

  1. Marinade the beef with fish sauce, salt and ground pepper for 10 minutes.
  2. Preheat a skillet over high heat and add oil. Place the beef and cook beef to your liking. I cook mine 3 minutes each side for medium.
  3. Remove the beef and let it rest for 5 minutes before slicing it.

Now prepare the salad and assemble:

  1. Place all the salad ingredients in a bowl and add the sliced beef. Dress the salad and toss gently.
  2. Sprinkle with peanuts and garnish with extra coriander and mint leaves. Serve immediately!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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