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This Spicy Thai Beef Salad is a but of a mish mash of inspirations but the dressing is all Thai and packs a serious chili punch!

Looks like I am in a fine vein of form when it comes to ingredients of late, this Thai inspired beef salad joins a recent mackerel recipe and a glorious salmon salad too… I am sure where most of you are from those ingredients will not be all that difficult to get your hands on or indeed expensive. But in these parts they are all really rather costly and very rare to find, all I need now is some lamb and I will be deliriously happy. To be honest I’m not sure my bank balance will cope with more food extravagance and will bee definitely cooking from the garden and with more frugal ingredients for the next couple of weeks. 

I’ve discussed preferences on the cooking of meat here before, as you can tell from these images I kinda like my beef somewhere between rare and medium rare, but let no one tell you your preference is wrong… Food is meant to be enjoyed by you so if you like your beef in this beef salad a step away from charcoal then fill yer boots, I’ll not judge you although lordie knows so many folk on line will. Much the same goes for chili, this dish is as fiery as a fiery thing if you use Thai birds eye chili, particularly in the dressing, they kinda rank roughly 10 times hotter that Jalapeno peppers so be mindful of your own tolerance levels for chili. I guess what I am saying is we all like different stuff, this spicy Thai beef salad is a simple dish at heart with a fiery dressing, it is important when cooking things so simple to make sure you get it right for you as there really is no where to hide.

This Spicy Thai Beef Salad is a but of a mish mash of inspirations but the dressing is all Thai and packs a serious chili punch!

 

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Like this recipe? Then you should definitely check out this one!  Poached Sage and Onion Stuffed Chicken Breast

Spicy Thai Beef Salad

This Spicy Thai Beef Salad is a but of a mish mash of inspirations but the dressing is all Thai and packs a serious chili punch!

Course Main Course, Salad
Cuisine Thai
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Author Brian Jones

Ingredients

  • 400 g Sirloin Steak. I use two 200g steaks, by all means use another cut but you will need to work out your own timings.
  • 1 Tbsp Light Soy Sauce.
  • 1 Green Chili. Finely sliced.
  • 1 Tbsp Rape Seed Oil. Canola Oil in the US.
  • 1/2 Tsp Black Pepper. Ground.

For the Dressing:

  • 2 Tbsp Lime Juice.
  • 2 Tsp Fish Sauce.
  • 1 Tsp Brown Sugar.
  • 1/2 Tsp Lemon Grass Paste.
  • 1 Red Chili. Go as hot as you like and add as much as you like.
  • 1 Tbsp Rape Seed Oil. Canola oil in the US.

For the Salad.

  • 40 g Rocket. AKA Aragula.
  • 130 g Cherry Tomatoes. Cut in half then deseeded.
  • 75 g Cucumber. Deseeded and sliced into 3mm slices.
  • 50 g Radish. Finely Sliced.
  • 50 g Beansprouts.
  • 2 Salad onions. Red if possible, cut in half length ways.

Instructions

  1. Place the steaks in a bowl big enough so that they can both lay flat, then add in the oil, soy sauce, sliced green chili and black pepper and allow to marinade for at least 20 minutes. Over night is best.

  2. Mix together all of the ingredients for the dressing and set aside.

  3. Heat a skillet over a high heat whilst you are prepping the vegetables.

  4. When the skillet is smoking hot cook the steak to your liking, my steaks were between 1cm and 1.5cm thick and were cooked for no more than 2 minutes per side.

  5. Rest your steak for 10 minutes under foil before thinly slicing, whilst you are doing this sear your spring onion in the same pan as the steak for 2-3 minutes.

  6. Dress the remaining salad ingredients with some of the dressing.

  7. Place the sliced beef on over the dressed salad and then drizzle a little more dressing and serve.

Recipe Notes

As is the case in most of my recipes the timing does not include time to marinade in this dish.

Like this recipe? Then you should definitely check out this one!  Roasted Vegetable Cous Cous
This Spicy Thai Beef Salad is a but of a mish mash of inspirations but the dressing is all Thai and packs a serious chili punch!
This Spicy Thai Beef Salad is a but of a mish mash of inspirations but the dressing is all Thai and packs a serious chili punch!
2017-07-06T18:58:39+00:00

10 Comments

  1. Jessica (Swanky Recipes) June 6, 2017 at 5:28 am - Reply

    This recipe sounds like perfection in a bowl! I just love adding steak to dishes for a quick and simple meal. I’ve never experimented with lemon grass paste but I’m intrigued and need to get my hands on it to try this recipe, yum!

    • Brian Jones June 7, 2017 at 7:20 am - Reply

      Thanks Jessica, I use lemon grass paste as fresh lemon grass is tough to get here and for the life of my I just can’t grow it… However it seems really common in Asian stores and makes for a great store cupboard fall back.

  2. Marie | Yay! For Food June 6, 2017 at 5:47 am - Reply

    What a delicious salad! I love Thai flavours! Everything looks so flavourful and really filling too. Thanks for sharing!

  3. Lucy @ Supergoldenbakes June 6, 2017 at 8:57 am - Reply

    Brian this plateful looks wonderful. Beef is a great match to that zesty, crunchy salad and the spicy dressing you’re serving it with. I’ll join you on the medium-rare version.

  4. This is my kind of salad! Looks absolutely delicious!

  5. Andrea @ The Petite Cook June 6, 2017 at 5:00 pm - Reply

    Your thai salad looks spectacular and the pictures are simply amazing! Love the vibrant ingredients you used (and I’m with you on medium-rare beef), this salad is refreshing and full of flavors, just my kind of food!

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