Thai Beef Salad

Don’t forget to leave your steak to rest

Since lockdown I’ve really got into making freshly made salads at home and Thai Beef Salad from the Hairy Dieters has been one of the best. There’s a bit of chopping, dicing and peeling involved, but you’ll be rewarded for your toil. I did wonder if the quantity of mint and coriander would be too overpowering, but the Thai fish sauce and chilli dressing balances out the flavours beautifully.

If you’re stuck for more salad ideas, check out the section on my blog here. There’s a lot to choose from, but I’d recommend the zingy and colourful quinoa, prawn and mango salad and couscous with roasted roots, honey and goat’s cheese as being the standouts.

Recipe: Thai Beef Salad   

Calories: 239 per portion (if serving 2); 159 calories (if serving 3)

Serves: 2-3

Book: Hairy Dieters – Eat for Life

Prep time: Approx 30 minutes

Cooking time: Approx 5 minutes


  • 1 lean sirloin or rump steak (1.5cm thick)
  • 1 tsp sunflower oil
  • 2 medium carrots (peeled)
  • ½ small cucumber
  • 1 long shallot or 2 small shallots (trimmed)
  • 1 small red pepper (deseeded)
  • 25g bunch of fresh coriander
  • 25g bunch of fresh mint
  • Flaked sea salt
  • Ground black pepper


  • 1 tbsp nam pla (Thai fish sauce)
  • 1 tbsp light brown soft sugar
  • 1 tbsp fresh lime juice
  • 1 red or green bird’s-eye chilli (trimmed and very finely sliced)

Cost per portion: Approx £3.26 (based on serving two)


Trim off any visible fat from the steak and season it with salt and lots of freshly ground black pepper. Heat the oil in a small non-stick frying pan and fry the steak over a high heat for 1 ½ minutes on each side until nicely browned. Leave it to rest on a board while you prepare the veg.

Use a vegetable peeler to peel the carrots into thin ribbons, turning regularly. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon, then cut the cucumber into slices of about 5mm. Finely slice the shallot. Trim the pepper at both ends and cut it into thin strips. Put all the vegetables in a bowl, then strip the leaves off the herbs, tearing any large leaves in half, and scatter them on top.

To make the dressing, put all the ingredients in a small bowl and whisk until well combined. Cut the steak into slices about 4mm thick and add them to the salad. Pour the dressing over the salad, toss lightly and serve.


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