Simple summer thai beef salad recipe - The Community Leader and Real Estate New and Views

Full of flavour, easy on your time, this Thai beef salad makes a great summertime lunch or dinner. Swap the beef for firm tofu for a vegetarian option.


  • 400g beef eye fillet steak
  • 2 tsp olive oil
  • 2 cups rocket
  • Handful coriander leaves
  • Handful Thai basil
  • ½ cup cherry tomatoes, halved
  • 2 cucumbers, cut into long thin sticks
  • 1 red onion, thinly sliced


  • ¼ cup of roasted peanuts, roughly chopped
  • 2 tbsp fish sauce
  • Juice of half a lime
  • 1 tbsp brown sugar
  • 1 long red chilli (add more if you like heat), seeded and finely chopped
  • 2 tbsp water


  1. Pre-heat your BBQ to a high heat and get your steaks ready by drizzling with olive oil, and season with salt and pepper. Alternatively, cook your steak in a very hot frying pan.
  2. Cook the steak to your liking – medium rare works well for this dish – and once cooked, wrap it in aluminium foil and set aside to rest (approximately 10 minutes).
  3. Combine all dressing ingredients in a small bowl and mix thoroughly. You can use a food processor to save time here, just pulse a few times to combine.
  4. Thinly slice the steak into strips.
  5. Assemble all the salad ingredients, add the steak, and drizzle with dressing. 

This is delicious as a standalone salad, but it also works well as a filling for rice paper rolls. Add whatever fresh veggies and fruits you have – mango, apple, capsicum and fennel bulb, will all make this dish sing.

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