Thai Beef Salad

This tangy, hot and refreshing Thai beef salad is great as a starter to your next Asian-theme dinner party. You can even get away with using leftover beef roast. Or you can also substitute the beef with seafood such as prawns, mussels and squid.


With beef that's cut thinly and then blanched


With beef that's pan-fried and then sliced

Thai Beef Salad
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.