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Thai Beef Salad


A crisp and refreshing salad using an abundance of Thai herbs guaranteed to please

Prep time:20 mins

Cook time:8 mins

Serves: 4


  • 2 tablespoon Five Tastes Thai Red Curry Paste
  • 500g beef rump steak, trimmed
  • 1 tablespoon peanut oil
  • 1 tablespoon fish sauce
  • Zest and juice of 1 large lime
  • 2 teaspoons grated palm sugar
  • ¼ teaspoon sesame oil
  • 1 teaspoon finely chopped red chilli
  • 1 cucumber, diced
  • 1 punnet cherry tomatoes, halved
  • 1 bunch each Thai basil & coriander, chopped
  • 1 cup Vietnamese mint leaves
  • ¼ cup peanuts, roughly chopped


Step 1

Spread Five Tastes Curry Paste over steak and leave in the fridge to marinade for 1 hour.

Step 2

Heat oil in a non stick frypan or wok, cook steak to medium doneness, approximately 3-4 minutes on each side. Remove from heat and rest while preparing salad.

Step 3

Combine fish sauce, lime zest and juice, palm sugar, sesame oil and chilli together. Mix well.

Step 4

Gently toss cucumber, tomatoes and herbs. Arrange on a serving platter. Cut meat into thin slices and place on salad, drizzle with dressing and sprinkle with nuts.

Tasty Tip!

Soaking the herbs in ice cold water before using will refresh them adding to the crisp, fresh texture of the salad. Keep an eye out for a local Asian green grocer to purchase fresh authentic herbs.

Thai Beef Salad
Average user rating:
  • 5

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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