STEAK SCHOOL
Thai Beef Salad Recipe
Fresh, punchy and packed with flavour. This Thai beef salad combines tender sliced steak, crisp vegetables, mint and coriander with a bright lime, fish sauce and chilli dressing.
JUMP TO RECIPE
Thai Beef Salad Recipe Card
The Beef
- 300–400g rump, flank or scotch fillet steak
- 1–2 tbsp vegetable or canola oil
- Sea salt
- Freshly ground black pepper
The Salad
- 4–5 cups lettuce leaves
- 1 Lebanese cucumber, sliced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ bunch fresh coriander
- ½ bunch fresh mint
- ¼ cup roasted peanuts
The Dressing
- 2–3 tbsp fish sauce
- 2–3 tbsp fresh lime juice
- 1 tbsp sugar or palm sugar
- 1 tbsp soy sauce, optional
- 1–2 red chillies
- 1 tbsp chopped coriander stems
- Garlic, optional
CHOOSE
What Beef Cut Is Best for Thai Beef Salad?
Look for a steak with enough beef flavour to stand up to the lime, chilli and herbs while still staying tender when sliced thinly.
Rump Steak
Full of beef flavour, great over high heat and excellent value. Rest well and slice thinly against the grain.
Flank Steak
Flank absorbs marinades well and works beautifully with fresh, punchy Thai flavours. Cook quickly and slice very thinly.
Scotch Fillet
More marbling means a richer, juicier salad. The extra fat works particularly well with lime juice and fresh herbs.
SHOP THE RIGHT CUT
Start With the Steak
Pure Angus Rump Steak 350g – SB 2
A great all-round choice for Thai beef salad with plenty of beef flavour and a strong sear.
Shop Rump Steak
Pure Angus Sirloin – SB 3
Choose sirloin for a slightly more tender, premium-feeling version while still keeping the salad light and fresh.
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How to Make Thai Beef Salad
Prep the Salad
Wash and thoroughly dry the lettuce. Add cucumber, red onion, cherry tomatoes, coriander and mint. Keep chilled while the steak cooks.
Make the Dressing
Combine fish sauce, lime juice, sugar, chilli and optional soy sauce. Taste and adjust until the dressing is salty, sour, lightly sweet and spicy.
Sear the Beef
Pat the steak dry, lightly oil and season. Heat a heavy pan or grill over high heat and sear for roughly 2–4 minutes per side, depending on thickness and preferred doneness.
Rest and Slice
Transfer the steak to a board and rest for 5–10 minutes. Slice thinly against the grain for the best tenderness.
Dress and Serve
Arrange the warm steak over the chilled salad. Drizzle with dressing and finish with roasted peanuts and extra herbs.
BALANCE THE DRESSING
Salty. Sour. Sweet. Then Heat.
Thai beef salad dressing works best when no single flavour dominates. Start with this simple ratio, then taste before adding it to the salad.
Too Salty?
Add a little more fresh lime juice.
Too Sour?
Add a small amount of sugar and taste again.
Tastes Flat?
Add a touch more fish sauce or fresh lime.
No Fish Sauce?
Soy sauce or tamari can work as an alternative, although the final flavour will be different.
Should You Marinate the Beef?
A marinade is optional. If you want extra flavour, combine fish sauce, soy sauce, lime juice, sugar and garlic and marinate the steak before cooking.
BUTCHER TIPS
Five Small Moves for Better Beef
Dry the Steak
A dry surface helps the steak brown properly.
Use High Heat
High heat builds colour quickly without slowly steaming the beef.
Rest Before Cutting
Give the steak 5–10 minutes after cooking.
Slice Against the Grain
This shortens the muscle fibres and makes each bite more tender.
Dress at the Last Minute
Add the dressing just before serving to keep the salad crisp.
MIX IT UP
Thai Beef Salad Variations
Thai Steak Salad
Use a premium steak such as sirloin or scotch fillet and serve larger slices over the salad.
Warm Thai Beef Salad
Add the freshly sliced steak while it is still warm so the herbs soften slightly and release more aroma.
Larb-Inspired Beef Salad
Swap sliced steak for minced or finely chopped beef and increase the mint, lime and fresh herbs.
Wagyu Thai Beef Salad
Use a smaller portion of richly marbled Wagyu and add extra cucumber, herbs and lime to keep the salad balanced.
What to Serve With Thai Beef Salad
Keep the sides simple so the steak and dressing remain the focus. Jasmine rice, sticky rice, rice vermicelli, Thai cucumber salad, fresh spring rolls or steamed Asian greens all work well.
KEEP GOING
Learn and Cook Next
FAQs
Thai Beef Salad Questions
What is the best beef cut for Thai beef salad?
Rump is an excellent all-round choice because it offers strong beef flavour and works well with high-heat cooking. Flank and scotch fillet are also good options.
Can I use sirloin for Thai beef salad?
Yes. Sirloin works particularly well when you want a more tender, premium steak while still keeping the salad fresh and balanced.
How do I keep the steak tender?
Use high heat, avoid overcooking, rest the steak before cutting and slice it thinly against the grain.
Can I make Thai beef salad dressing without fish sauce?
Yes. Soy sauce or tamari can provide salt and savoury flavour. Rebalance the dressing with lime juice and sugar.
Can Thai beef salad be prepared ahead?
Prepare the dressing and vegetables ahead but keep them separate. Cook and slice the steak close to serving and dress the salad at the last minute.
Can I use Wagyu?
Yes. Wagyu creates a richer version of the dish. Use a smaller portion and plenty of cucumber, herbs and lime so the salad remains bright and balanced.
READY TO COOK?
Build Your Thai Beef Salad With the Right Steak
Start with Pure Angus rump for bold beef flavour or choose sirloin when you want an even more tender finish.
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