Thai Beef Salad

This Thai beef salad is very much medicinal food. It’s jam packed with fresh, healing herbs that have a variety of health benefits from aiding digestion, boosting detoxification to reducing your cholesterol levels.

Super quick to throw together once you have cooked the meat (you can cook it the day before and keep it in the fridge). Best served at room temperature rather than chilled.

So simple, healthy and delicious!

Step 1

Marinate the steaks

  • 3 sirloin steaks

  • 1 tbsp Bragg soy sauce

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp grated ginger

  • 2 tbsp olive oil

Mix the marinated ingredients together. Pour the marinade over the steak, let it marinate for at least 2 hours.

Step 2

Cook the steak on a sizzling hot grill to medium rare. Cook the fat part first for a couple of minutes then 2-3 minutes on each side.

Step 3

Thinly slice the steak, discard the fat part.

Step 4

Combine below ingredients and taste for seasoning

  • 1-2 tbsp lime juice

  • 1 tbsp fish sauce

  • 2 lemongrass stalks, finely sliced

  • 5 Asian shallots, finely sliced

  • 6 kaffir lime leaves, very finely sliced

  • 3 spring onions, finely chopped

  • 8 roasted dried chilies. Grind 2-3 chilies to powder, use the rest whole for garnish

  • 2 tbsp extra virgin olive oil

  • handful of chopped coriander

  • handful of chopped mint leaves, keep some for garnish

Step 5

Put the mixture of salad on the plate and spoon the seasoned steak over the salad. Garnish with mint and the remaining whole roasted chilies.

Serve

Serve with coconut rice, jasmine rice, quinoa or cauliflower rice, or for a lighter option, lay a few leaves of baby cos lettuce or other greens on the plate (as in the photo).

Pitsinee Chaisarn