Thai Beef Salad
Thai beef salad with toasted rice powder, charred sirloin, and fresh herbs including coriander, mint, and lemongrass for aromatic complexity.
TOTAL TIME
20 min
ACTIVE TIME
10 min
QUANTITY
~1.55 kg
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/15
Tools0/10
Ingredients0/15 gathered · 4 servings
4tbsp
4tbsp
2tsp
2clove
3piece
1piece
4piece
4piece
200g
1piece
1tbsp
600g2tbsp
20g
20g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4tbsp | — | — | |
| 2 | | 4tbsp | — | — | |
| 3 | | 2tsp | — | — | |
| 4 | | 2clove | — | — | |
| 5 | | 3piece | — | — | |
| 6 | | 1piece | — | — | |
| 7 | | 4piece | — | — | |
| 8 | | 4piece | — | — | |
| 9 | | 200g | — | — | |
| 10 | | 1piece | — | — | |
| 11 | | 1tbsp | — | — | |
| 12 | | 600g | — | — | |
| 13 | 2tbsp | — | — | ||
| 14 | | 20g | — | — | |
| 15 | | 20g | — | — |
Tools10 items
Serveware1 item
Procedure37 steps
1 of 37
Heat the oven to 220 °C so it is scorching hot and ready to blast the steak quickly.
⏱ 10 min
2 of 37
Pour the fish sauce into the small bowl.
Fish sauce · 4 tbsp
⏱ 5s
ResultFish sauce3 of 37
Add the lime juice to the small bowl.
Lime juice · 4 tbsp⏱ 5s
ResultFish sauce and lime juice4 of 37
Spoon the palm sugar into the small bowl.
Palm sugar · 2 tsp⏱ 5s
ResultFish sauce and lime juice and palm sugar5 of 37
Peel the garlic cloves and lay them on the chopping board.
Garlic · 2 clove
⏱ 20s
ResultPeeled garlic cloves6 of 37
Mince the peeled garlic cloves as finely as possible.
⏱ 30s
ResultMinced garlic7 of 37
Scrape the minced garlic into the small bowl with the dressing.
⏱ 5s
ResultFish sauce mixture8 of 37
Slice the red chillies into thin rounds, discarding the stems.
Red chilli · 3 piece⏱ 40s
ResultThinly sliced red chilli9 of 37
Tip the sliced chilli into the dressing bowl.
⏱ 5s
ResultFish sauce mixture10 of 37
Stir the dressing firmly until the palm sugar has fully dissolved.
⏱ 15s
ResultThai dressingused in step 3411 of 37
Trim off the dry top and the root end of the lemongrass stalk, then peel away the tough outer leaves.
Lemongrass stalk · 1 piece⏱ 20s
ResultTrimmed lemongrass12 of 37
Finely chop the tender inner part of the lemongrass stalk.
⏱ 30s
ResultFinely chopped lemongrassused in step 2313 of 37
Peel the shallots and halve them through the root.
Shallots · 4 piece⏱ 30s
ResultPeeled Shallots14 of 37
Slice the peeled shallots into very thin half-rings.
⏱ 40s
ResultSliced shallotsused in step 2115 of 37
Trim the root ends and any ragged outer layer from the spring onions with a knife.
Spring onions · 4 piece⏱ 30s
ResultPeeled spring onions16 of 37
Slice the peeled spring onions on a sharp diagonal into thin pieces.
⏱ 30s
ResultThinly sliced spring onionsused in step 2217 of 37
Halve each cherry tomato through its equator.
Cherry tomatoes · 200 g⏱ 40s
ResultHalved cherry tomatoesused in step 2018 of 37
Halve the cucumber lengthways, scoop out the watery seeds with a spoon, then slice each half on the diagonal into thin half-moons.
Cucumber · 1 piece⏱ 40s
ResultSliced cucumber19 of 37
Tip the sliced cucumber into a large bowl.
⏱ 10s
ResultSliced cucumber20 of 37
Add the halved cherry tomatoes to the large bowl.
⏱ 10s
ResultHalved cherry tomatoes and sliced cucumber21 of 37
Add the thinly sliced shallots to the large bowl.
⏱ 10s
ResultHalved cherry tomatoes and sliced cucumber and sliced shallots22 of 37
Add the sliced spring onions to the large bowl.
⏱ 10s
ResultHalved cherry tomato mixture23 of 37
Add the finely chopped lemongrass to the large bowl.
⏱ 10s
ResultHalved cherry tomato mixture24 of 37
Drizzle the vegetable oil over the baking tray and spread it in a thin, even film.
Vegetable oil · 1 tbsp
⏱ 5s
ResultVegetable oil25 of 37
Lay the sirloin steak on the oiled baking tray.
Sirloin steak · 600 g⏱ 10s
ResultVegetable oil and sirloin steak26 of 37
Slide the baking tray into the oven.
⏱ 10s
ResultVegetable oil and sirloin steak27 of 37
Roast the steak for 6–8 minutes for medium-rare, turning once halfway through, until deep brown on both sides.
⏱ 8 min
ResultRoasted sirloin steak28 of 37
Pull the baking tray from the oven using oven gloves and set it on the kitchen counter.
⏱ 10s
ResultRoasted sirloin steak29 of 37
Lift the steak onto the chopping board, leaving any juices on the tray.
⏱ 10s
ResultRoasted sirloin steak30 of 37
Leave the steak to rest on the board for 5 minutes so the juices redistribute.
⏱ 5 min
ResultRested sirloin steak31 of 37
Slice the rested steak thinly against the grain, cutting at a slight angle to get long, tender pieces.
⏱ 40s
ResultThinly sliced beef32 of 37
Add the sliced beef to the bowl with the salad vegetables.
⏱ 10s
ResultThinly sliced beef and halved cherry tomato mixture33 of 37
Sprinkle the toasted rice powder over the salad.
Toasted rice powder · 2 tbsp
⏱ 5s
ResultThinly sliced beef and halved cherry tomato mixture34 of 37
Pour all the Thai dressing over the salad.
⏱ 5s
ResultThinly sliced beef and halved cherry tomato mixture35 of 37
Toss everything together thoroughly with tongs so every piece is glossed with the dressing.
⏱ 20s
ResultTossed thai beef salad36 of 37
Tear the fresh mint leaves and scatter them over the salad.
Fresh mint leaves · 20 g⏱ 5s
ResultTossed thai beef salad and fresh mint leaves37 of 37
Roughly tear the fresh coriander and add it to the bowl.
Fresh coriander · 20 g⏱ 5s
ResultTossed thai beef salad and fresh mint leaves and fresh corianderTotal Time20 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 220 °C so it is scorching hot and ready to blast the steak quickly.⏱ 10 min |
| 2 | 4 tbsp | | Pour the fish sauce into the small bowl.⏱ 5sResultFish sauce |
| 3 | 4 tbsp | | Add the lime juice to the small bowl.⏱ 5sResultFish sauce and lime juice |
| 4 | 2 tsp | | Spoon the palm sugar into the small bowl.⏱ 5sResultFish sauce and lime juice and palm sugar |
| 5 | 2 clove | | Peel the garlic cloves and lay them on the chopping board.⏱ 20sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Mince the peeled garlic cloves as finely as possible.⏱ 30sResultMinced garlic |
| 7 | Minced garlicstep 6 | | Scrape the minced garlic into the small bowl with the dressing.⏱ 5sResultFish sauce mixture |
| 8 | 3 piece | | Slice the red chillies into thin rounds, discarding the stems.⏱ 40sResultThinly sliced red chilli |
| 9 | Thinly sliced red chillistep 8 | | Tip the sliced chilli into the dressing bowl.⏱ 5sResultFish sauce mixture |
| 10 | — | | Stir the dressing firmly until the palm sugar has fully dissolved.⏱ 15sResultThai dressingused in step 34 |
| 11 | 1 piece | | Trim off the dry top and the root end of the lemongrass stalk, then peel away the tough outer leaves.⏱ 20sResultTrimmed lemongrass |
| 12 | Trimmed lemongrassstep 11 | | Finely chop the tender inner part of the lemongrass stalk.⏱ 30sResultFinely chopped lemongrassused in step 23 |
| 13 | 4 piece | | Peel the shallots and halve them through the root.⏱ 30sResultPeeled Shallots |
| 14 | Peeled Shallotsstep 13 | | Slice the peeled shallots into very thin half-rings.⏱ 40sResultSliced shallotsused in step 21 |
| 15 | 4 piece | | Trim the root ends and any ragged outer layer from the spring onions with a knife.⏱ 30sResultPeeled spring onions |
| 16 | Peeled spring onionsstep 15 | | Slice the peeled spring onions on a sharp diagonal into thin pieces.⏱ 30sResultThinly sliced spring onionsused in step 22 |
| 17 | 200 g | | Halve each cherry tomato through its equator.⏱ 40sResultHalved cherry tomatoesused in step 20 |
| 18 | 1 piece | | Halve the cucumber lengthways, scoop out the watery seeds with a spoon, then slice each half on the diagonal into thin half-moons.⏱ 40sResultSliced cucumber |
| 19 | Sliced cucumberstep 18 | | Tip the sliced cucumber into a large bowl.⏱ 10sResultSliced cucumber |
| 20 | Halved cherry tomatoesstep 17 | | Add the halved cherry tomatoes to the large bowl.⏱ 10sResultHalved cherry tomatoes and sliced cucumber |
| 21 | Sliced shallotsstep 14 | | Add the thinly sliced shallots to the large bowl.⏱ 10sResultHalved cherry tomatoes and sliced cucumber and sliced shallots |
| 22 | Thinly sliced spring onionsstep 16 | | Add the sliced spring onions to the large bowl.⏱ 10sResultHalved cherry tomato mixture |
| 23 | Finely chopped lemongrassstep 12 | | Add the finely chopped lemongrass to the large bowl.⏱ 10sResultHalved cherry tomato mixture |
| 24 | 1 tbsp | | Drizzle the vegetable oil over the baking tray and spread it in a thin, even film.⏱ 5sResultVegetable oil |
| 25 | 600 g | | Lay the sirloin steak on the oiled baking tray.⏱ 10sResultVegetable oil and sirloin steak |
| 26 | — | | Slide the baking tray into the oven.⏱ 10sResultVegetable oil and sirloin steak |
| 27 | — | | Roast the steak for 6–8 minutes for medium-rare, turning once halfway through, until deep brown on both sides.⏱ 8 minResultRoasted sirloin steak |
| 28 | — | | Pull the baking tray from the oven using oven gloves and set it on the kitchen counter.⏱ 10sResultRoasted sirloin steak |
| 29 | — | | Lift the steak onto the chopping board, leaving any juices on the tray.⏱ 10sResultRoasted sirloin steak |
| 30 | — | | Leave the steak to rest on the board for 5 minutes so the juices redistribute.⏱ 5 minResultRested sirloin steak |
| 31 | — | | Slice the rested steak thinly against the grain, cutting at a slight angle to get long, tender pieces.⏱ 40sResultThinly sliced beef |
| 32 | Thinly sliced beefstep 31 | | Add the sliced beef to the bowl with the salad vegetables.⏱ 10sResultThinly sliced beef and halved cherry tomato mixture |
| 33 | 2 tbsp | | Sprinkle the toasted rice powder over the salad.⏱ 5sResultThinly sliced beef and halved cherry tomato mixture |
| 34 | Thai dressingstep 10 | | Pour all the Thai dressing over the salad.⏱ 5sResultThinly sliced beef and halved cherry tomato mixture |
| 35 | — | | Toss everything together thoroughly with tongs so every piece is glossed with the dressing.⏱ 20sResultTossed thai beef salad |
| 36 | 20 g | | Tear the fresh mint leaves and scatter them over the salad.⏱ 5sResultTossed thai beef salad and fresh mint leaves |
| 37 | 20 g | | Roughly tear the fresh coriander and add it to the bowl.⏱ 5sResultTossed thai beef salad and fresh mint leaves and fresh coriander |
| Total Time | 20 min | ||
Serving
- Give the salad a final, gentle toss to distribute the herbs without bruising them.
- Pile the salad onto a large serving platter, arranging the beef slices so they are visible on top.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 518kcal | |
| 43g | |
| 27g | |
| 10g | |
| 25g | |
| 10g | |
| 4g | |
| 1,351mg |
Ingredients0/15
Tools0/10
Recipe
Thai Beef Salad
Thai beef salad with toasted rice powder, charred sirloin, and fresh herbs including coriander, mint, and lemongrass for aromatic complexity.
What you’ll doYou will make a dressing while the oven heats, then prepare all the vegetables and herbs. The steak roasts briefly at high heat and must rest before slicing. Everything comes together in a final toss with the dressing, herbs scattered last so they stay bright.
Serves4
Total20 min
LevelMedium
Ingredients
- Fish sauce4 tbsp
- Lime juice4 tbsp
- Palm sugar2 tsp
- Garlic2 clove
- Red chilli3 piece
- Lemongrass stalk1 piece
- Shallots4 piece
- Spring onions4 piece
- Cherry tomatoes200 g
- Cucumber1 piece
- Vegetable oil1 tbsp
- Sirloin steak600 g
- Toasted rice powder2 tbsp
- Fresh mint leaves20 g
- Fresh coriander20 g
Tools
SpoonTongsLarge serving platterSmall bowlOvenChef's knifeLarge bowlBaking trayOven gloveChopping board
Method
1
Heat the oven to 220 °C so it is scorching hot and ready to blast the steak quickly.
220°C10 minOven
2
Pour the fish sauce into the small bowl.
5sSmall bowlFish sauce · 4 tbsp
3
Add the lime juice to the small bowl.
5sSmall bowlLime juice · 4 tbsp
4
Spoon the palm sugar into the small bowl.
5sSmall bowlPalm sugar · 2 tsp
5
Peel the garlic cloves and lay them on the chopping board.
20sChopping board, Chefs knifeGarlic · 2 clove
6
Mince the peeled garlic cloves as finely as possible.
30sChopping board, Chefs knifePeeled garlic cloves · step 5
7
Scrape the minced garlic into the small bowl with the dressing.
5sSmall bowlMinced garlic · step 6
8
Slice the red chillies into thin rounds, discarding the stems.
40sChopping board, Chefs knifeRed chilli · 3 piece
9
Tip the sliced chilli into the dressing bowl.
5sSmall bowlThinly sliced red chilli · step 8
10
Stir the dressing firmly until the palm sugar has fully dissolved.
Result · Thai dressing · used in step 34
15sSmall bowl, Spoon
11
Trim off the dry top and the root end of the lemongrass stalk, then peel away the tough outer leaves.
20sChopping board, Chefs knifeLemongrass stalk · 1 piece
12
Finely chop the tender inner part of the lemongrass stalk.
Result · Finely chopped lemongrass · used in step 23
30sChopping board, Chefs knifeTrimmed lemongrass · step 11
13
Peel the shallots and halve them through the root.
30sChopping board, Chefs knifeShallots · 4 piece
14
Slice the peeled shallots into very thin half-rings.
Result · Sliced shallots · used in step 21
40sChopping board, Chefs knifePeeled Shallots · step 13
15
Trim the root ends and any ragged outer layer from the spring onions with a knife.
30sChopping board, Chefs knifeSpring onions · 4 piece
16
Slice the peeled spring onions on a sharp diagonal into thin pieces.
Result · Thinly sliced spring onions · used in step 22
30sChopping board, Chefs knifePeeled spring onions · step 15
17
Halve each cherry tomato through its equator.
Result · Halved cherry tomatoes · used in step 20
40sChopping board, Chefs knifeCherry tomatoes · 200 g
18
Halve the cucumber lengthways, scoop out the watery seeds with a spoon, then slice each half on the diagonal into thin half-moons.
40sChopping board, Chefs knife, SpoonCucumber · 1 piece
19
Tip the sliced cucumber into a large bowl.
10sLarge bowlSliced cucumber · step 18
20
Add the halved cherry tomatoes to the large bowl.
10sLarge bowlHalved cherry tomatoes · step 17
21
Add the thinly sliced shallots to the large bowl.
10sLarge bowlSliced shallots · step 14
22
Add the sliced spring onions to the large bowl.
10sLarge bowlThinly sliced spring onions · step 16
23
Add the finely chopped lemongrass to the large bowl.
10sLarge bowlFinely chopped lemongrass · step 12
24
Drizzle the vegetable oil over the baking tray and spread it in a thin, even film.
5sBaking trayVegetable oil · 1 tbsp
25
Lay the sirloin steak on the oiled baking tray.
10sBaking traySirloin steak · 600 g
26
Slide the baking tray into the oven.
10sBaking tray, Oven, Oven glove
27
Roast the steak for 6–8 minutes for medium-rare, turning once halfway through, until deep brown on both sides.
220°C8 minBaking tray, Oven
28
Pull the baking tray from the oven using oven gloves and set it on the kitchen counter.
10sBaking tray, Oven, Oven glove
29
Lift the steak onto the chopping board, leaving any juices on the tray.
10sChopping board
30
Leave the steak to rest on the board for 5 minutes so the juices redistribute.
5 minChopping board
31
Slice the rested steak thinly against the grain, cutting at a slight angle to get long, tender pieces.
40sChopping board, Chefs knife
32
Add the sliced beef to the bowl with the salad vegetables.
10sLarge bowlThinly sliced beef · step 31
33
Sprinkle the toasted rice powder over the salad.
5sLarge bowlToasted rice powder · 2 tbsp
34
Pour all the Thai dressing over the salad.
5sLarge bowlThai dressing · step 10
35
Toss everything together thoroughly with tongs so every piece is glossed with the dressing.
20sLarge bowl, Tongs
36
Tear the fresh mint leaves and scatter them over the salad.
5sLarge bowlFresh mint leaves · 20 g
37
Roughly tear the fresh coriander and add it to the bowl.
5sLarge bowlFresh coriander · 20 g
38
Give the salad a final, gentle toss to distribute the herbs without bruising them.
10sLarge bowl, Tongs
39
Pile the salad onto a large serving platter, arranging the beef slices so they are visible on top.
Result · Herb-tossed thai beef salad
15sLarge serving platterHerb-tossed thai beef salad · step 38
Printed 7 October 2026