Spicy Thai beef salad
My trip to exotic Thailand will always stay with me. Not only is it a beautiful country, the food is truly finger-licking good. The chef at our hotel gave me a taste of that firsthand. She opened up the world of Thai gastronomy to me and together we prepared several authentic dishes. Although the waves of the clear blue sea were beckoning to me, I was inside the kitchen cutting, chopping, stirring and tasting. Delicious! The first dish we prepared together? Thai beef salad, one of my favorite warm-weather salads.
Thai beef salad: some tips
Before I share the recipe with you, I'd like to give you some helpful cooking tips:
- From slightly spicy to very spicy: in this Thai salad you can experiment with the amount of chilies. The dried chilies provide more flavor than the fresh ones. The small red Thai chilies are very spicy.
- Remove the seeds before you chop the chilis. Those are very spicy. Do not touch your nose, eyes or mouth and wash your hands and nails well after chopping.
- Lemongrass is used in many Thai dishes. You only need the white part. Beat the fibers slightly with a small meat tenderizer. It makes it easier to chop the stalk of lemongrass.
- Choose a thin piece of sirloin steak marbled with fat. As the fat melts during cooking, you will end up with tender strips of meat for your salad.
- Our limes are often dry or unripe. Therefore, place them with the rounded side on the work surface and roll them back and forth while applying light pressure. Then cut them in half. This tip works with any type of citrus fruit you want to squeeze.
Salade de steak thaï pour 4 personnes
Ingredients for 4 people
For the marinade
- 1 clove garlic, finely chopped
- 1 teaspoon dried Thai chili
- 1 teaspoon honey or palm sugar
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- ½ stalk of lemongrass, just the white part finely chopped
- 1 coriander root, finely chopped
- 1 tablespoon of sesame oil
- 400 g thin sirloin steak, preferably dry-aged and marbled with fat
For the salad
- ½ head green lettuce
- 2 small tomatoes
- 1 stalk green celery
- ½ cucumber
- 1 green onion
- ½ bunch coriander
- ½ bunch mint
- ½ bunch Thai basil
- 3 Thai chilis
2 tablespoons roasted, unsalted peanuts or cashe
For the Thai vinaigrette
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- ½ stalk of lemongrass, just the white part finely chopped
- 1 teaspoon palm sugar
- ½ teaspoon dried Thai chili
- 1 teaspoon sesame oil
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Step 1: marinate the meat
Mix all the ingredients for the marinade in a large bowl. Then rub the sirloin steak with it and let the meat marinate for an hour and a half.
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Step 2: prepare the salad
Pick the leaves from the lettuce and cut them into strips. Cut the tomatoes into quarters, remove the seeds and cut them into fine slices. Cut the celery, cucumber and onion thinly and pick the leaves of the fresh herbs.
Now open the chilis, remove the seeds and cut them into small pieces. Mix everything in a large salad bowl. Finally, chop the nuts for the finishing touch.
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Step 3: Thai vinaigrette
Thai vinaigrette is very easy to make. Just mix all the ingredients in a bowl and refrigerate the vinaigrette until further use.
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Step 4: fry sirloin steak
Remove the meat from the marinade and pat dry. Heat a grill pan, but be careful with the temperature. Too high a temperature will make the meat a lot tougher. The fat should melt gently.
Roast the sirloin steak à point, as in Thailand, or medium rare. The meat should certainly not be overcooked.
Now place the meat on a cutting board and cut into fine strips. Mix the strips with the salad and vinaigrette. Serve the Thai beef salad on shallow plates and finish with the toasted cashews or peanuts, a sprig of cilantro and chili pepper. Enjoy!
![SG 61 beef salad 2]()
