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Thai Beef Salad
4 - Servings

1. Combine the beef with 2 tablespoons of fish sauce and 1 tablespoon of lime juice in a large bowl; cover, refrigerate for 30 minutes.


2. Drain beef; discard marinade. Cook beef on heated, lightly-oiled, grill plate until browned both sides and cooked until desired. Cover, and let stand for 5 minutes; slice thinly.


3. Meanwhile, combine cucumber, onion, sprouts, mint tomato and coriander in a bowl. Combine remaining fish sauce and juice with chili sauce and soy sauce in a screw-top jar; shake well.


4. Add beef and dressing to salad; toss gently to combine.



2 pounds Organic beef steak (sirloin, strip loin or tenderloin)
¼ cup fish sauce
¼ cup lime juice
3 Lebanese cucumbers, sliced thinly
6 green onions, sliced thinly
5 ounces bean sprouts, tailed
1 cup loosely packed fresh mint leaves
9 ounces cherry tomatoes, halved
½ cup loosely packed coriander leaves
¼ cup sweet chili sauce
1 tablespoon soy sauce

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