Thai beef salad

by Ingredients (serves 4)
For the dressing
  • 2 tbsp Thai Taste Palm Sugar
  • 2 tbsp Thai Taste Fish Sauce
  • Juice 3 limes
  • 3 cloves garlic, crushed
  • 1 bird’s eye chilli, deseeded and finely chopped
  • 6 tbsp freshly chopped coriander

For the salad
  • 1 small red onion, thinly sliced
  • 3 spring onions, thinly sliced
  • ½ cucumber, halved lengthways, deseeded and sliced
  • 8 radishes, thinly sliced
  • 4 medium-sized tomatoes, quartered
  • 500g (1lb 2oz) rump steak
  • 1 tbsp Thai Taste Rice Bran oil
  • ½ head Chinese leaf or iceberg lettuce, finely sliced


Whisk together all the dressing ingredients in a small bowl, until the sugar has dissolved.

Place the onions, cucumber, radishes and tomatoes in a bowl and pour over half the dressing. Leave to marinate whilst you cook the beef.

Brush the steak with the oil and season with salt and black pepper. Heat a griddle pan until smoking, then add the steak, cook for 3-6 minutes each side, or until cooked to your liking. Transfer to a plate and allow to rest for 5 minutes, then thinly slice.

Just before serving, stir the Chinese leaf into the salad ingredients. Divide between 4 plates, place the beef on top and drizzle over remaining dressing. Serve immediately.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To comment you must be registered at

Log in to comment