Thai Beef Salad


This Thai Beef Salad packs a punch and is full of flavour.  Impress your guests with its combination of texture and flavour from the dry aged beef. This is a classic summer dish that can also be enjoyed in the Autumn & Winter months. Can be eaten on its own or part of a meal. Great paired with an Argentianian Malbec or Spanish Riberio Del Duro

Ingredients (Serves 4)

  • 2 x Sirloin Fillet 200g (Preferably Angus 28 day matured)
  • 50g Carrots (Finely shredded)
  • 150g Cherry Tomatoes (Sliced in 1/2)
  • 150g Cucumber (Peeled & Juliened)
  • 100g Sugar Snaps (Tip & Toed and sliced in 1/2)
  • 1/2  a Red Onion (Finely sliced)
  • 10g Coriander Leaves (Roughly chopped)
  • 10g Mint (Roughly Chopped)
  • 1 x Tbsp Uncooked Jasmine rice (Toasted on a dry pan and crushed for topping) (Optional)

Lime Fish Sauce Dressing

  • 1 x Lime (Juice freshly squeezed)
  • 1 x Garlic Clove (Finely chopped)
  • 1 x Red Birdseye Chilli (Sliced) (Optional)
  • 3 x Tbsp of Thai Fish Sauce
  • 1 x Tbsp of Sugar


  1. Season the Sirloin steaks with salt and pepper and brush with veg oil. (take out and leave at room temperature at least 1 hour before cooking)
  2. Heat a griddle on the hob and when extremely hot - pan sear the Sirloin steaks on both sides for 2-3 minutes until both sides cooked. You want a medium rear finish. After leave to rest for 10 minutes before slicing.
  3. In a bowl mix all the fresh ingredients together and plate up.
  4. Place the beef on top of the salad
  5. Mix the dressing ingredients together and drizzle over the top of the Beef Salad.
  6. Sprinkle the toasted jasmine rice on top for flavour and crunch.