Thai Beef Salad Recipe

Thai Beef Salad Recipe


  • 400g beef fillet/tenderloin
  • 1 cucumber, halved & sliced thinly
  • 1 large Bombay red onion, halved & sliced thinly
  • 3 shallots/small red onions, chopped finely
  • 6 cloves garlic, chopped finely
  • 2 T coriander leaves, cut into 1 cm lengths
  • juice from 2 large limes
  • 2 stalks lemon grass, stem cut very thinly
  • 2 red chilies, sliced thinly
  • 5 to 10 chili padi (bird’s eye chilies), cut finely
  • 4 T fish sauce
  • 1 T chopped mint + whole leaves for garnish


  1. The beef can be prepared either by frying it until it is almost done, then cut into thin slices or it can be cut into thin slices, marinaded with 3 T cornflour and then blanched very briefly in boiling water and drained. I usually cut and blanch it because it is faster and gives a more tender and smooth bite but frying the beef gives it that char-grilled flavor and better color.
  2. Combine everything, adjust the taste by adding more fish sauce or lime juice. Chill in fridge. Good as a starter.


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