Authentic Thai Beef Salad is one of the best salads going. We were fortunate to be introduced to the authentic method of preparing this salad whilst holidaying in Thailand. We took a Thai cooking class at a tranquil estate on the outskirts of Bangkok. The whole experience was loads of fun, and now this fabulous salad appears on our menu regularly.
You don’t have to travel outside of your very own kitchen or deck to make this refreshing mint and cool cucumber salad, with thin slices of rare, chargrilled beef. Tossed with a lime and chilli dressing that dances with the ingredients, the sum of the parts comes together to create one of the best salads you’ll ever enjoy.
Flavour bomb dressing
If you’re a fan of fresh, vibrant flavours you will love this dressing which creates a flavour explosion in your mouth. Punchy with fresh lime juice, salty fish sauce, mild shallots and the spike of fresh red chilli.
The key ingredient to make this authentic Thai beef salad is the use of coriander roots. They are very aromatic, with a slight pungent and peppery flavour. The flavour is a mix of citrus, spicy with distinct earthy undertones. The dressing is worth seeking out bunches of fresh coriander that have their roots attached.
If you can’t buy coriander with their roots, substitute coriander stems finely sliced.
Lime juice and making the dressing ahead of time
The key to keeping this dressing alive and vibrant is to not make the dressing too far in advance, before dressing the warm beef. You can have all of the ingredients ready, bar the freshly squeezed lime juice. The reason is, the lime juice will lose its vibrancy and freshness if added too soon to dressing the salad. So squeeze and add the lime juice just prior to eating this glorious salad and your flavours will be spot on!
Lime juice ‘cooks’ the meat
If you add the dressing too far in advance of serving the meat will turn ‘opaque and firm up’ due to the lime juice reacting with the beef and changing its molecular structure. Nothing to be afraid of, just simply add the freshly squeezed lime juice to the remaining dressing ingredients at the last minute.
Balance out the dressing
If the dressing is not sitting with your palate just adjust the sugar or lime juice to suit. Too sour, add a little more sugar. Too sweet add a little more lime juice. You get the picture!
Have your salad ingredients cold and crisp
This salad is simple in its ingredients. However each ingredient needs to be chilled and crispy. We soak the bean sprouts and coriander stems in cold water to make them perky and crisp. You can have your cucumber peeled into ribbons or cut into slices chilled and ready ahead of assembling the salad.
Watch how to make Authentic Thai Beef Salad
Check out some more winning salad recipes
click on the link for the recipe ….. Thai Mango and Lobster Salad
click on the link for the recipe ….. Thai smoked chicken and papaya salad
click on the link for the recipe …. Prawn, Pesto and Chargrilled Capsicum Pasta
click on the link for the recipe ….. Thai Chicken Larb Salad
What’s your favourite Thai salad recipe? We would love to hear from you in the comments below when you make this authentic Thai beef salad.
Authentic Thai beef salad is delicious. Refreshing with mint, coriander, cool cucumber and slices of rare beef. Tossed with a lime and chilli dressing that dances with the ingredients, the sum of the parts comes together to create one of the best salads you’ll ever enjoy.
- 2 fat cloves of garlic, minced
- 1/4 cup finely chopped coriander roots and stems – washed and ‘hairy’ bits removed
- 2 1/2 tablespoons fish sauce
- 3 level tablespoons soft brown sugar
- 1/3 cup freshly squeezed lime juice
- 2 small red chillies, finely sliced
- 2 small red shallots, finely sliced
- 1/4 teaspoon fine white pepper
- 1/4 teaspoon salt
- 500 g ( 1 pound) beef porterhouse, rump or fillet
- 4 Lebanese (Persian) cucumbers, sliced into ribbons
- handful of beansprouts
- 1 cup fresh mint leaves
- 1 small red onion, cut into thin slivers
- handful of cherry tomatoes, halved
- 1 cup coriander leaves on stems
- 1/4 cup fried shallots
1. Place garlic, coriander roots, sugar, fish sauce,lime juice, pepper and salt into a bowl and stir until the sugar has dissolved
2. Add the chilli and eschallots and mix well
1. Cook beef until medium rare, slice thinly and pour over half the dressing while the beef is still hot, toss and sit aside to rest
2. In a bowl toss together the cucumber, sprouts, tomatoes, onions, mint and coriander
3. Place salad ingredients on a plate, top with beef slices
4. Pour remaining dressing over salad
5. Sprinkle over fried shallots
Serve and enjoy!
- Just don’t add your freshly squeezed lime juice until you are about to serve so it doesn’t lose it’s vibrancy
Amount Per Serving Calories 145364Total Fat 9776gSaturated Fat 3937gTrans Fat 588gUnsaturated Fat 4797gCholesterol 43679mgSodium 34714mgCarbohydrates 23gFiber 5gSugar 13gProtein 13370g
Nutritional information provided here is only intended as a guide.
We are in drought, but these beautiful green tree frogs are still around. They need to keep hydrated and Jen and Steve have a water feature pot plant that attracts them. They come in for a dip and then return to their home in the drainpipe. This chap was on his way back to his two storied ‘drain pipe home’ (freshly painted, I might add), when Coops encountered him. Coops has to be commended for simply being inquisitive, and not ‘pawing’ this beauty. Frog 1 v Cooper 1…game, set and match! We love it!