Thai Beef Salad Recipe

Recipe from: “BBQ Food for Friends” by Jane Lawson and Anessa Broadfoot
A friend of ours made this Thai Beef Salad at a recent BBQ gathering last weekend, and I couldn’t help myself – asked for the recipe straight away! It is a simple yet fulfilling dish, not your typical “salad” because there is plenty of wholesome, meaty BEEF goodness and beautiful flavors throughout the salad. Perfect for any barbecues, and I know I’ve been posting lots of “Winter Comfort Food” lately for my Aussie readers, so here’s one for my American / Canadian / International readers 🙂
  • 80 ml lime juice
  • 2 tbsp fish sauce
  • 2 tsp grated palm sugar or soft brown sugar
  • 1 garlic clove, crushed
  • 1 tbsp finely chopped coriander (cilantro) roots and stems
  • 1 stem lemon grass (white part only), finely chopped
  • 2 small red chillies, finely sliced
  • 2 x 200g beef eye fillet steaks
  • 150g mixed salad leaves
  • 1/2 red onion, cut into thin wedges
  • 15g coriander (cilantro) leaves
  • 7g torn mint leaves
  • 250g cherry tomatoes, halved
  • 1 Lebanese (short) cucumber, halved lengthways and thinly sliced on the diagonal
  1. Mix together the lime juice, fish sauce, palm sugar, garlic, chopped coriander, lemon grass and chilli until the sugar has dissolved.
  2. Preheat the chargrill plate to medium-high direct heat and cook the steaks for 4 minutes on each side, or until medium. Let the steaks cool, then slice them thinly across the grain.
  3. Put the salad leaves, onion, coriander leaves, mint, tomatoes and cucumber in a large bowl, add the beef and dressing, toss them together and serve immediately.

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