Thai Beef Salad


Thai Beef Salad

This beautiful light and zesty Thai Salad recipe is perfect for those warmer nights.

Prep Time:

30mins (plus 2 hours at least for marinating)

Cook Time:

10 mins



  • 500 grams Beef Stir-fry
  • 1 1/2 Tbsp fresh lime juice
  • 1 garlic clove, crushed
  • 1 Tbsp brown sugar
  • 1 Tbsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 2 tsp finely grated fresh ginger
  • 1 punnet of cherry tomatoes, quartered
  • ½ telegraph cucumber, halved lengthways, thinly sliced diagonally
  • 1 red onion, halved, cut into thin wedges
  • 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
  • 1 bunch fresh mint, leaves picked, large leaves torn
  • 1 bunch fresh coriander, leaves picked
Cooking Instructions
  1. Whisk together lime juice, garlic, brown sugar, fish sauce, sesame oil, soy sauce and ginger in a jug. Place the beef in a glass or ceramic dish pour over half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours. Set aside the other half of the dressing for finishing the salad.
  2. Preheat a pan on high and cook the beef quickly in batches, set aside for 10 minutes to rest.
  3. Place the tomato, cucumber, onion, chilli, mint and coriander in a large bowl.
  4. Toss the steak through and serve.