Thai Beef Salad

Tender steak, ginger, chilli and coconut turn Bee Rawlinson's summer salad into a vibrant feast of flavours
Thai Beef Salad
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 3 tbsp tamari soy sauce
  • 3 tbsp groundnut oil
  • 2 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 fillet sirloin steak, sliced across the grain as thinly as possible
  • 3 cm piece ginger, peeled and grated
  • 1 tsp sweetener
  • 2 cloves garlic, crushed
  • 2-3 thin red chillies, finely sliced
  • 50 ml vegetable stock
  • oil, for frying
  • 50 g creamed coconut, grated
  • 4 round leaves lettuce, torn into pieces
  • 4 cos leaves lettuce, torn into pieces
  • 2 spring onions, sliced
  • handful choppedfresh coriander


1. Whisk together 1 tbsp each tamari soy sauce, groundnut oil, fish sauce and lime juice. Pour over the sliced steak, ensuring it is well covered and marinate for roughly 1 hour.

2. Whisk together 2 tbsp oil, 2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp Nam Pla, grated ginger, sweetener, garlic, sliced chillies and stock.

3. Heat a splash of oil in a frying pan over a medium high heat and add the sliced beef. Stir-fry briskly until the outside of the meat is browned.

4. Pour over the dressing and when it boils (takes seconds) stir in the grated creamed coconut.

5. Serve on top of the lettuce, sprinkled with sliced spring onions and chopped fresh coriander.

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