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Cookalicious Spicy Thai-style Beef Salad 11 October 2006

Posted by cath in specials, Thai food, thai salad, very spicy.

A Thai-inspired, spicy, fresh and meaty salad dish. Great for special occasions – use only the best quality meat, and cook it rare to be at it’s best. This dish works with hot, freshly cooked beef, sliced and dressed or equally well cold so you can also make it with any left-over roast beef. I must admit that this particular salad was made from topside, roasted specially for this salad and also to have some yummy roast beef sandwiches…

As for the chillies, I’ve used a handful of my own homegrown chillies this time and got a good, spicy result. You can remove the seeds to get a more mellow heat, but I would recommend making this dish spicy – it’s both authentic and the sweetness of the mint plus freshness of the lime makes a great contrast of flavours with the chili.


The finished dish: Spicy Thai-style Beef Salad


(Serves 2 as a light dinner or lunch, more as a dish in a larger Thai meal)

Cooked beef (hot or cold) – 2 thick steaks (sirloin or rib-eye is best) cooked until rare or some rare roasted Topside/Silverside

Mint leaves – a large handful, roughly chopped

Coriander – a small bunch, roughly chopped

Chillies – add as many as you like (the hotter the better!) chop finely

Spring onions – 3 or 4 sliced quite finely on the diagonal

Garlic – 2 or 3 cloves, peeled and sliced very finely

Dressing – Juice of 1 lime, 1-2 tbsp fish sauce, freshly ground black pepper and a sprinkling of sugar (to taste)



  1. Cut the cooked beef into thin strips or chunks (as you prefer)
  2. Mix together lime juice and fish sauce with some pepper and sugar
  3. Combine all the herbs, garlic, spring onions, chillies and beef in a bowl and mix well
  4. Pour over the dressing and mix again
  5. Serve with sticky rice and fresh vegetables: cucumber, green beans and cabbage or Chinese leaf

Simple but very tasty!


Spicy Thai-style Beef Salad





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