Thai beef salad

Tom Parker Bowles prepares a quick main meal salad, full of fresh, zesty Asian flavours
By Tom Parker Bowles
Thai beef salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2-3 dried Thai red chillies
  • 6 Thai shallots, thinly sliced
  • 1 good handfuls each fresh mint, coriander and Holy basil leaves
  • 500 g thick-cut sirloin steaks
  • vegetable oil
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • cabbage, to serve


1. Heat a small heavy-based pan and dry-fry the chillies (with no oil) for about a minute making sure they dont burn and that your kitchen is well-ventilated. Remove from the heat and grind the chillies to a powder using a pestle and mortar. Set aside for the dressing.

2. Mix the shallots with mix with a good handful of mint, coriander and basil leaves. Lay them on a platter or similar serving plate.

3. Rub the steak with a little vegetable oil and season with salt and pepper. Preheat a griddle pan and cook the steak for 2 minutes on each side, then leave to rest for 2 minutes.

4. Slice the steak thinly and lay the slices on top of the herbs and shallots. Mix together the fish sauce, lime juice and 2 generous pinches of the ground chilli powder. Pour over the salad to dress it. Serve with cabbage.

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