Warm Thai Beef Salad

There is nothing quite like a Thai beef salad. It is one of my favourite dinners!FullSizeRender Don’t be put off by the list of ingredients. The garnish isn’t necessary but looks good if you are entertaining. Also you can vary the vegetables to your own taste!









Warm Thai Beef Salad – Serves 2

400g Beef Steak e.g. Ribeye, striploin, fillet

1 tablespoon olive oil

Knob butter or coconut oil

100g tenderstem broccoli

100g green beans

2 scallions, sliced

25g cashew nuts, roughly chopped

Fresh mint & coriander leaves, roughly chopped

1 red chilli, sliced

Salt & pepper


Lime segments

Deep fried rice vermicelli noodles


2 shallots, roughly chopped

3 cloves garlic

1 red chilli, deseeded and roughly chopped

1 inch piece ginger root, peeled and roughly chopped

Small bunch coriander leaves

1 heaped teaspoon dark muscovado sugar

1 tablespoon fish sauce

Juice of 1 lime

Salt & pepper


Thai Jasmine Rice or Rice Vermicelli Noodles


Make the dressing by putting all the dressing ingredients into a food processor and processing until smooth.

Remove steak from packaging and allow to breathe at room temperature for at least 10 minutes.

Heat a frying pan over a high heat.

Pat the steak dry with kitchen paper. Lightly brush with olive oil and season with salt & pepper.

Place the steak into the dry frying pan.

For rare cook for 4-7 minutes, medium 7-9 minutes and well done 9-11 minutes. Turn once or twice during this cooking time.

Add a knob of butter or coconut oil to the frying pan one minute before the end of cooking time and once melted spoon over the steak.

Turn off the heat. Put the steak on a chopping board and allow to rest for 2-3 minutes before slicing.

While the steak is cooking put the tenderstem broccoli and beans into a pot of boiling water. Bring the water back to the boil and simmer for 3-4 minutes. Drain well.

Cook the Thai Jasmine Rice or Rice Vermicelli Noodles as per pack instructions.

To serve place the vegetables on a plate and place the slices of beef on top.

Scatter with the sliced scallions, cashew nuts, coriander and mint leaves and the sliced red chilli.

Drizzle over the dressing and serve alongside a bowl of the rice or noodles.


Deep fried rice vermicelli noodles – heat ½ inch vegetable oil in a deep pan and add a very small handful of rice vermicelli noodles. They puff up instantly. Remove with a slotted spoon to a plate covered with kitchen paper.