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Thai Beef Salad

I’ve been working on this salad for awhile and am now satisfied that it tastes just like a great version I used to get at a Thai restaurant in Crows Nest many years ago.
(serves 4).


  • 650g of Grass Fed Rump or New York steak
  • Olive oil for brushing
  • 3 cups salad greens
  • 2 tomatoes, cut into 8ths
  • 1/2 telegraph cucumber, sliced
  • 2 red onions, sliced
  • 2 larged chillies, shredded
  • 2/3 cup basil
  • 2/3 cup coriander
  • 2/3 cup mint
  • 1 tsp soy sauce
  • 2 tbsps fish sauce
  • Juice of two limes
  • 2 tbsps brown sugar


  • Preheat BBQ or frying pan and brush steak with olive oil. Cook steak for a few minutes each side (this dish is best served medium rare) and allow to rest for 5 minutes.
  • Toss the salad greens, tomatoes, cucumber, onions, chilli, basil, coriander and mint together in a bowl.
  • Combine soy sauce, fish sauce, lime juice and sugar.
  • Slice the beef into thin strips and place on the salad. Pour dressing over the top.


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