Light Thai Beef Salad
4 servings
15 minutes
Light Thai salad with beef is a harmony of freshness and rich flavor. It features tender pieces of beef soaked in a spicy chili-garlic sauce combined with crispy lettuce leaves, aromatic mint, cilantro, and basil. The traditional Thai dressing made from lime juice, brown sugar, and fish sauce adds a subtle sweet-sour note to the dish. Fried rice ground to a powder adds unique texture and a light nutty taste, while roasted peanuts finish the composition with a crunchy touch. This salad perfectly reflects Thai cuisine: it is light, vibrant, and rich—ideal as a standalone dish or a refreshing side for the main dinner.
1
Preheat the grill or barbecue.
2
Cut the meat into 2 pieces and rub with 1 teaspoon of chili garlic sauce.
- Beef: 550 g
- Chili garlic sauce: 1.5 teaspoon
3
Fry the rice in a well-heated pan until golden brown. Cool it down. Transfer to a coffee grinder and grind to a powder.
- Rice: 1.5 tablespoon
4
Meanwhile, place the meat on the grill and cook on both sides until done, about 4 minutes.
- Beef: 550 g
5
In a small bowl, mix lime juice, brown sugar, fish sauce, and the remaining chili sauce.
- Lime juice: 0.3 glass
- Brown sugar: 2 teaspoons
- Fish sauce: 2 teaspoons
- Chili garlic sauce: 1.5 teaspoon
6
In a large bowl, mix thinly sliced cucumber, salad leaves, finely chopped mint, finely chopped cilantro, finely chopped basil, and half of the dressing. Divide the salad onto 4 large plates.
- English (hothouse) cucumbers: 1 piece
- Mixed salad leaves: 4 glasss
- Fresh mint: 35 g
- Cilantro (coriander leaves): 0.5 glass
- Basil leaves: 0.5 glass
- Lime juice: 0.3 glass
7
Slice the meat into thin pieces and place it on the salad. Sprinkle with rice powder, drizzle with the remaining dressing, and top with peanuts.
- Beef: 550 g
- Rice: 1.5 tablespoon
- Lime juice: 0.3 glass
- Roasted peanuts: 0.3 glass
