Why You’ll Love This Thai Beef Salad

• It’s a Flavour Explosion. This isn’t a shy salad. The dressing alone—with its fish sauce, lime, chilli, and a hint of palm sugar—delivers a complex hit that’s savoury, sour, sweet, and spicy in every single bite. It’s incredibly addictive.
• The Textures Are Everything. You’ve got the tender, juicy beef against the crisp vegetables and the soft, aromatic herbs. The contrast between the warm steak and the cool salad base is just… chef’s kiss. It keeps every mouthful interesting.
• It’s Surprisingly Quick and Flexible. From start to finish, you’re looking at about 30 minutes. Plus, it’s a great way to use whatever steak cut you have on hand or even leftover grilled meat from last night’s barbecue.
• It Feels Both Light and Substantial. You’ll finish a bowl feeling satisfied but not heavy. It’s packed with protein and fresh veggies, making it a truly balanced meal that’s perfect for when you want something healthy that doesn’t skimp on satisfaction.

Ingredients & Tools

• 400-500 g beef sirloin or rump steak, at room temperature
• 1 tbsp vegetable or sunflower oil
• 1 large cos or romaine lettuce, leaves washed and torn
• 1 large cucumber, halved lengthways and sliced
• 2 large handfuls of cherry tomatoes, halved
• 1 small red onion, very thinly sliced
• 1 large handful of fresh mint leaves
• 1 large handful of fresh coriander leaves
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice (about 2 limes)
• 1-2 tsp palm sugar or light brown sugar, to taste
• 1-2 red bird’s eye chillies, finely sliced (adjust to your heat preference)
• 2 tbsp toasted rice powder (see notes!)

Tools: A grill pan or barbecue, a sharp knife, a large mixing bowl, a small jar for the dressing.

The real stars here are the fresh herbs and the toasted rice powder. Don’t skip the mint and coriander—they’re non-negotiable for that authentic, fragrant lift. And the toasted rice powder? It’s the secret weapon that adds a subtle, nutty crunch and helps the dressing cling beautifully to every ingredient.

Serves: 2-3 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Get your steak to room temp. This is a small step with a huge impact. Taking the steak out of the fridge 20-30 minutes before cooking ensures it cooks evenly and stays juicy, rather than being cold in the middle.
• Don’t be scared of fish sauce. I know, it smells potent straight from the bottle. But trust me, when mixed with lime and sugar, it transforms into a deeply savoury, umami-packed base that is the soul of this dressing. It won’t taste “fishy” at all.
• What is toasted rice powder? It’s simply uncooked sticky rice (or jasmine rice) dry-toasted in a pan until golden brown, then ground to a coarse powder. It’s a classic Thai salad ingredient that adds a wonderful texture and toasty flavour. It’s easier to make than you think!
• Slice everything thinly and uniformly. The joy of this salad is in the mix. Thinly sliced onion, uniformly chopped herbs, and evenly sliced steak mean you get a bit of everything in each forkful.

How to Make Thai Beef Salad

Serving Suggestions

Complementary Dishes

• Sticky Jasmine Rice — A small bowl of steamed jasmine rice on the side is perfect for soaking up every last drop of that incredible dressing. It turns the salad into a more substantial meal.
• Fresh Spring Rolls — Serve these as a starter. Their cool, soft texture and light filling make a wonderful contrast to the bold, textured salad.
• Grilled Prawns Skewers — If you’re feeding a crowd, adding some simple grilled prawns alongside the beef salad makes for a fantastic surf-and-turf vibe.

Drinks

• A Crisp Lager — The cold, effervescent bubbles of a light lager cut through the richness of the beef and the spice of the dressing perfectly.
• Citrusy Sauvignon Blanc — A wine with high acidity and notes of grapefruit and lime will mirror the flavours in the salad and cleanse your palate.
• Thai Iced Tea — For a non-alcoholic option, the creamy, sweet, and spiced flavours of Thai iced tea are a classic and delightful pairing.

Something Sweet

• Mango with Sticky Rice — It’s the quintessential Thai dessert. The sweet, creamy mango and coconut-infused sticky rice provide a beautiful, cooling end to the meal.
• Lychee Sorbet — Light, floral, and refreshing, a scoop of lychee sorbet is a simple yet elegant way to finish. It cleanses the palate beautifully.
• Coconut Ice Cream — You can’t go wrong. The rich, creamy coconut flavour is a fantastic contrast to the spicy, salty notes of the salad.

Top Mistakes to Avoid

• Mistake: Not letting the steak rest. If you slice the steak straight off the heat, all those precious juices will run straight out onto your cutting board, leaving the meat dry. Letting it rest for a few minutes is non-negotiable for a juicy result.
• Mistake: Drowning the salad in dressing too early. The leaves can wilt if you add the dressing and then let the salad sit. Toss it just before serving to maintain that lovely crisp texture.
• Mistake: Skipping the toasted rice powder. I’ve messed this up before too, thinking it was optional. It’s not. It adds a unique texture and nutty flavour that really defines the dish. It’s worth the extra five minutes.
• Mistake: Overcooking the steak. Because the steak is sliced thinly and served in a salad, it’s best enjoyed medium-rare to medium. Overcooked, tough beef will really detract from the overall experience.

Expert Tips

• Tip: Massage the onions. If you’re sensitive to the sharp bite of raw red onion, soak the sliced onions in a bowl of ice water for 10 minutes. This tames their intensity and makes them wonderfully crisp.
• Tip: Make the dressing in advance. The flavours actually improve if you let the dressing sit for an hour or so. The chilli infuses, and the ingredients meld together beautifully. Just give it a good shake before using.
• Tip: Use a super sharp knife. A sharp knife is essential for getting those paper-thin slices of onion and for slicing the beef cleanly against the grain without shredding it. It makes a huge difference to the presentation and texture.
• Tip: Get the pan screaming hot. For the best sear on your steak, make sure your pan is properly hot before the meat touches it. You should hear a strong sizzle immediately. This creates that delicious caramelised crust.

FAQs

Can I make this salad ahead of time?
You can do a lot of the prep ahead to make assembly quick. Cook the steak, let it cool, slice it, and store it separately. Make the dressing and chop all the vegetables and herbs, storing them in airtight containers in the fridge. But for the best texture, assemble everything and add the dressing just before you’re ready to serve. This prevents the lettuce from wilting and keeps everything fresh and crisp.

What’s a good substitute for fish sauce if I’m vegetarian?
A good quality soy sauce or tamari (for gluten-free) is your best bet. It will provide that essential salty, umami depth. You could also try a vegan fish sauce alternative, which is often made from seaweed and mushrooms. The flavour profile will be slightly different, but it will still be delicious.

How do I adjust the spice level?
You have total control! The heat comes from the bird’s eye chillies. For a mild salad, remove the seeds and white membrane from the chilli before slicing, or just use half a chilli. For extra heat, leave the seeds in and add more. Remember, you can always add more spice, but you can’t take it out, so start conservatively.

Can I use a different cut of beef?
Absolutely. While sirloin or rump are great, you can use flank steak, skirt steak, or even leftover roast beef. Just be sure to slice whatever you use thinly against the grain to ensure it’s tender. If using a tougher cut, you might want to marinate it for an hour or two first to help tenderise it.

How long do the leftovers keep?
This salad is best eaten immediately. However, if you have leftovers, store them in an airtight container in the fridge for up to a day. The vegetables will soften and release water, so it won’t be as crisp, but the flavours will still be great. The steak itself will keep for 2-3 days.