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Thai Beef Salad with Lime & Herbs
Recipe

Thai Beef Salad with Lime & Herbs

Main • South Africa

A fresh, satisfying Thai-style beef salad with crunchy veg and a punchy lime-fish sauce dressing. Light enough for weeknights, but still feels like a proper meal.

Why smarter

Uses lean steak, a bright lime dressing instead of creamy sauces, and plenty of high-volume vegetables and herbs for a filling plate with lighter energy density.

Chef tip

Slice the beef against the grain and as thin as you can—this keeps it tender and helps it soak up the dressing.

Soft line

Big flavour, fresh crunch, and proper satisfaction.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Lean beef rump or sirloin steak 450.000 g beef steak (lean rump or sirloin) visible fat trimmed
2 Canola oil 2.000 tsp canola oil for searing
3 Cos lettuce or mixed salad leaves, chopped 120.000 g lettuce / mixed salad leaves
4 Cucumber, halved and thinly sliced 1.000 medium cucumber
5 Carrots, peeled and ribboned or grated 2.000 medium carrot
6 Red pepper, thinly sliced 1.000 medium red pepper
7 Spring onions, thinly sliced 4.000 each spring onion
8 Fresh coriander, roughly chopped 0.500 cup coriander loosely packed
9 Fresh mint, roughly chopped 0.250 cup mint loosely packed
10 Fresh basil, roughly chopped (optional) 0.250 cup basil Thai basil if available
11 Roasted unsalted peanuts, roughly chopped 3.000 tbsp peanuts
12 Lime juice (about 2–3 limes) 60.000 ml lime juice fresh
13 Fish sauce 2.000 tbsp fish sauce
14 Light soy sauce 1.000 tbsp soy sauce
15 Brown sugar 2.000 tsp brown sugar or honey
16 Garlic, finely grated or crushed 2.000 cloves garlic
17 Fresh ginger, finely grated 2.000 tsp ginger
18 Red chilli, thinly sliced 1.000 each red chilli optional, to taste
19 Black pepper 0.250 tsp black pepper

Method

  1. Pat the steak dry and season with black pepper.
  2. Heat a large pan or griddle over high heat. Add the canola oil and sear the steak 2–4 minutes per side (depending on thickness) until browned and cooked to your liking.
  3. Transfer steak to a board and rest for 5–10 minutes.
  4. Meanwhile, make the dressing: whisk lime juice, fish sauce, soy sauce, brown sugar, garlic, ginger and chilli (if using) until the sugar dissolves.
  5. In a large bowl, combine lettuce, cucumber, carrot, red pepper and spring onions.
  6. Slice the rested steak thinly against the grain.
  7. Add steak to the salad with coriander, mint and basil (if using).
  8. Pour over the dressing and toss well so everything is lightly coated.
  9. Divide between 4 plates and top with chopped peanuts. Serve immediately while the beef is still a little warm.