Fresh & Zingy Thai Beef Salad

A vibrant steak salad that turns dinner into something special—kids will love it, and you’ll love how fast it comes together.

Bright, herby and full of crunch, this Thai Beef Salad takes a quality piece of steak and dresses it up in crisp greens and a tangy dressing that hits all the right notes: salty, sour, sweet and a bit of gentle heat. Using fresh local beef from Normanville Meat & Seafood makes it even better.

Why this works

Unlike heavy salads, this one delivers flavour and texture in a way the whole family will enjoy. According to Thai‑cuisine experts, great Thai salads rely on the balance of four key flavours: sweet, salty, sour and spicy. The Guardian+1
Also, using coriander stems or roots in the dressing adds authentic aroma and depth. RecipeTin Eats+1
The result: a salad that feels fresh, substantial and fun.

Ingredients

(Serves 4)
For the steak:

• 600 g good‑quality beef steak (sirloin, strip, rump – ask our butcher)

• 1 tbsp vegetable oil

• Sea salt & black pepper

For the salad base:

• 4 handfuls of mixed lettuce / salad leaves

• 10 cherry tomatoes, halved

• ½ cucumber, sliced

• ½ small red onion, fine slices (optional for kids)

• ¼ cup coriander (cilantro) leaves, lightly packed

• ¼ cup mint leaves, lightly packed

• ¼ cup roasted unsalted peanuts, chopped

For the dressing:

• 1 lime (juice)

• 1 tbsp fish sauce

• 2 tsp sugar

• 2 garlic cloves, finely minced

• ½ tsp bird’s‑eye chilli (or less for kids)

• 1 tbsp finely chopped coriander stems (or roots if you can get them)

• 1 tbsp neutral oil (vegetable or canola)

Method

1. Prep the steak
   Bring the steak to room temperature. Rub both sides with oil, salt and pepper. Heat a skillet until very hot and sear the steak for 2–3 minutes per side (for medium‑rare, depending on thickness). Remove from heat, cover loosely with foil and rest for 5–10 minutes. Cafe Delites+1

2. Make the dressing
   In a small bowl or jar, combine garlic, chilli, chopped coriander stems, fish sauce, lime juice, sugar and oil. Taste and adjust: if too salty add more lime, if too sour add a pinch more sugar. A Flavour Affair

3. Build the salad
   In a large bowl, combine lettuce, tomatoes, cucumber, red onion, coriander leaves and mint. Pour about two‑thirds of the dressing over the salad and toss gently.

4. Slice the steak
   Remove the foil from the steak and slice thinly against the grain (this keeps it tender). Add the steak slices on top of the dressed salad.

5. Finish & serve
   Sprinkle the chopped peanuts over everything, then drizzle the remainder of the dressing. Serve immediately.

Tips & tweaks

• Want a mild version for kids? Use only ¼ tsp chilli or skip it, leave red onion on the side.

• For a leaner cut, you can use flank or rump—just slice across the grain for tenderness.

• If you’re short on time: prep the dressing ahead and cook the steak while the veggies sit ready.

• Leftovers? Store steak and salad separately to keep the leaves crisp. Dress only at serving.

• Gluten‑free? Swap fish sauce for tamari and ensure sugar is gluten‑free.