Thai Beef Salad

Thai Beef Salad

DifficultyMedium

Servings4 large bowls

Prep time15 minutes

Cook time20 minutes

Total time32 minutes

This Thai Beef Salad is absolutely delicious and satisfying! It is full of authentic Thai flavour, that is the perfect balance of salty, sweet and sour. The beautifully charred Beef Strips, fresh Vegetables and glassy Vermicelli Noodles make this salad not only incredibly tasty but also so colourful, I always feel like i have been transported to Thailand when i eat it.

Ingredients

Marinaded Beef

  • 500 Grams Sliced Beef
  • Thumbsize amount Sliced Fresh Ginger
  • 2 Cloves Chopped Garlic
  • 1 Whole Sliced Red Chilli, DESEEDED
  • 1/2 Cup Fish Sauce
  • 1 Table Spoon Dark Soy Sauce
  • 1 Table Spoon Brown Sugar
  • 1 Table Spoon Rice Wine Vinegar
  • 1/2 Lime Juice
  • 1 Tea Spoon Vegetable Oil

Salad

  • 120 Grams Leafy Greens
  • 1/4 Peeled Julienne Cucumber
  • Handful Bean Sprouts
  • 2 Sliced Spring Onions
  • 1 Peeled Julienne Carrot
  • Handful Chopped Thai Basil
  • Handful Sliced Mint
  • Handful Chopped Corriander
  • 100 Grams Cooked Vermicelli Noodles
  • Handful Toasted Peanuts
  • 1 Tea Spoon Sesame Oil
  • 1 Litre Hot Water

Instructions

Marinade Beef

  • 1

    Slice Beef-

    Slice the beef into strips. Roughly 1 cm width. (NOTE)

    Mix Marinade-

    Add ingredients into a bowl and toss Beef Strips in Marinade. Make sure to thoroughly saturate Beef. Cover with Cling-Wrap and leave to marinade for 30-1 hour. (NOTE)

    Vermicelli Noodles-

    Place Vermicelli into heat safe bowl. Pour boiling water all over noodles and cook until they turn fully translucent. Strain and toss in cold water to stop cooking process. Set aside.

    Pre-Heat-

    Place a Griddle Pan or non-stick Frypan on high heat. Add 1 TSP of Vegetable Oil.

    Cook Beef-

    Once pan is smoking hot, Use tongs to add Beef Strips in batches. Fry until golden brown and crispy on some edges. Try to leave as much sauce in bowl because you will reduce this to make the salad dressing (NOTE). Set aside.

    Salad dressing-

    In a small Saucepan add the leftover marinade. Simmer until slightly reduced. Set Aside.

    Toasting Peanuts-

    Now in the hot pan that you cooked Beef in, Add the peanuts. Drizzle Sesame Oil on top and toast until golden brown. Set Aside.

    Assemble Salad- 

    Add all of the cut vegetables, Vermicelli Noodles and Cooked Beef into large serving bowl. Pour the reduced Marinade sauce on top and toss together. Add toasted Peanuts on top, a generous squeeze of Lime Juice and thinly sliced Spring Onion.

    Serve and enjoy!

Equipment

  • Griddle or Frying Pan

Notes

Slice Beef-

I recommend using Sirloin Beef for this recipe. When i’m feeling lazy i just buy the pre-cut Beef Slices from supermarket and they turn out delicious!

Mix Marinade- 

You will absolutely get a strong authentic Thai flavour if you marinade the beef for 30 minutes. Although if you have the time, try and wait for it to marinade for 1 hour or even overnight. I find the marinade obviously add flavour but also helps to tenderise the beef.

Cook Beef-

Make sure that Griddle or Fry Pan is smoking hot. Because the beef is thinly sliced it takes little time to cook through. When the pan is really hot (smoking) you are able to get that scorched BBQ style char on the Beef that really helps with the depth of flavour. I would also suggest letting the Beef get to room temp before cooking it.

thai beef salad