Beef Thai salad

    10 hours 37 min

    For a touch of the exotic at home this healthy Thai salad hits the spot. Don't let the list of ingredients daunt you. It's really just meat marinated and cooked and used to dress a big fresh salad with a salad dressing. I could have split the marinade and dressing recipes up into separate recipes to make this look easier but I like to have it all in one place.


    Gisborne-Hawke's Bay, New Zealand
    21 people made this

    Serves: 3 

    • For the marinade
    • 1 tablespoon coarsely ground black pepper
    • 1 teaspoon garlic salt or 3 tablespoons fish sauce
    • 1 tablespoon soy sauce
    • 2 cloves garlic, minced
    • 1 tablespoon minced root ginger
    • 2 small or 1 large stalk lemongrass, minced
    • 1/2 lime, juiced
    • 1 teaspoon lime zest
    • 500g beef, thinly sliced
    • For the dressing
    • 1 lime, juiced
    • 1 tablespoon dark brown soft sugar
    • 2 cloves garlic, minced
    • 1/2 teaspoon chilli pepper
    • 1/2 teaspoon ground chili flakes
    • For the salad
    • 1 large bowl salad greens
    • 1 tomato, quarterted and sliced
    • 1 red onion, halved and sliced
    • 1/2 cucumber, diced
    • 1 tablespoon minced root ginger
    • 1 handful fresh basil leaves
    • 1 handful fresh coriander leaves
    • 1 handful fresh mint (10 to 12 leaves)
    • 1/2 red chilli, sliced (optional garnish)

    Prep:30min  ›  Cook:7min  ›  Extra time:10hr marinating  ›  Ready in:10hr37min 

    1. Stir together the marinade ingredients. Slice beef and put in a large zipper bag.
    2. Pour the marinade into the zipper bag. Close the bag and massage the bag to mix the marinade to coat all the beef. Refrigerate for 2 to 24 hours to let the meat marinade.
    3. Stir salad dressing ingredients together. Taste test the dressing, looking for a tangy taste that is a balance between sweet and sour, salty and spicy in that order. Add a little more of any ingredient to balance the flavour. (Lime for more sour, sugar for less sour, salt or fish sauce for more salty and chili or Cayenne pepper for more spice). Set aside in the fridge.
    4. Prepare your bowl of salad greens, tomato, onion, cucumber and herbs. Toss the salad.
    5. Cook beef on a BBQ, under the grill or in a fry pan. If cooking in a fry pan cook with a little minced ginger, minced garlic and or sliced chili pepper.
    6. Toss the salad with the dressing and lay over the beef strips. Optionally you can also sprinkle salad and beef with sliced fresh red chili pepper.


    Can use any meat in this dish, for exampe chicken breasts or thighs or seafood or a mix. If you do not have coriander or basil the dish with taste great but the blend really makes that bit more authentic and special.

    Other ideas

    Alternately, mariade whole beef steaks and cook then slice and serve on the salad. This will give a less intense flavouring from the marinade but will enable the meat to be more rare on serving.

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    Reviews in English (3)


     -  24 Oct 2010


    I have decided next time I do this recipe I will marinade it longer and marinade the whole piece of beef. Then cook the beef and only slice it after it is cooked and rested. I think it will be more tender and succulent that way.  -  25 Nov 2011


    Really enjoyed it, marinated beef for 2hrs but will do for longer next time.  -  03 Jan 2015