This Thai beef salad is a refreshing fusion of tender beef, crisp vegetables, and aromatic herbs. Its bold combination of tangy, savory, and slightly spicy flavors makes it a perfect choice for a light yet satisfying meal. Whether enjoyed on a warm evening or as a quick lunch, this dish delivers vibrant taste and texture in every bite.
Ingredients Overview
The star of this dish is the beef rump steak, which brings a robust and juicy flavor to the salad. Properly cooked, it provides the perfect balance of tenderness and charred smokiness.
Fresh herbs like mint, coriander, and Thai basil elevate the dish with their aromatic profiles, creating an authentic Thai essence. The addition of makrut lime leaves adds a zesty brightness, while the palm sugar, fish sauce, and sesame oil work together to create a rich umami dressing. Crunchy peanuts offer a delightful contrast in texture, making every forkful a satisfying experience.
Step-by-Step Preparation Guide
Begin by preparing the marinade. Combine fresh lime juice, finely chopped palm sugar, fish sauce, sesame oil, soy sauce, ginger, and crushed garlic in a jug. Whisk the ingredients thoroughly to ensure the palm sugar dissolves completely, creating a smooth and balanced dressing.
Marinate the steak by placing it in a glass or ceramic dish and drizzling half the dressing over it. Turn the steak occasionally while refrigerating for at least two hours. This step allows the flavors to penetrate deeply, ensuring a well-seasoned result. A non-reactive dish like glass or ceramic prevents any metallic taste from developing during marination.
Grill the steak on a barbecue grill or chargrill pan preheated to high heat. Cooking for 2–3 minutes per side achieves a perfect medium doneness, but adjust the time as needed to suit your preference. Once cooked, transfer the steak to a plate, cover with foil, and let it rest for 10 minutes. This resting period is essential for the juices to redistribute, resulting in tender, flavorful slices.
Assemble the salad by combining the quartered grape tomatoes, thinly sliced cucumber, onion wedges, red chili strips, fresh herbs, and shredded makrut lime leaves in a large bowl. Thinly slice the rested steak against the grain to maintain tenderness and add it to the mix. Drizzle the remaining dressing over the salad and gently toss everything to ensure even coating.
Serve immediately by dividing the salad into bowls. The vibrant colors and fragrant herbs create a visually appealing dish that’s as delightful to look at as it is to eat.
Recipe Tips
Adjust the marinade by adding extra palm sugar for sweetness or more chili for a spicier kick.
For well-done steak, cook for an additional 1–2 minutes per side, but avoid overcooking to maintain moisture.
Store salad components separately to prevent wilting, and toss together just before serving.
What to Serve With This Recipe
This salad pairs beautifully with jasmine rice or rice noodles for a more filling meal. A refreshing Thai iced tea or crisp white wine like Sauvignon Blanc complements the dish’s flavors, making it a perfect combination for any occasion.
Frequently Asked Questions
Can I substitute another cut of beef for the rump steak?
Sirloin or flank steak are excellent alternatives for their tenderness and flavor.
What are good alternatives to palm sugar or makrut lime leaves?
Brown sugar can replace palm sugar, and lime zest can stand in for makrut lime leaves.
Can this salad be made ahead of time for meal prep?
Yes, but store the dressing and sliced steak separately and combine them with the salad just before serving.
Storage and Reheating Instructions
Store leftover steak and salad components in separate airtight containers to maintain freshness. Reheat the steak gently on a skillet over low heat to avoid overcooking, and toss the salad fresh with the remaining dressing before serving.
This Thai beef salad offers endless possibilities for customization. Add other vegetables like shredded carrots or bell peppers for extra crunch, or experiment with different herbs to suit your taste. Versatile and flavorful, it’s ideal for light lunches, casual dinners, or even meal prep for the week. Let this vibrant dish become a staple in your culinary repertoire.
Ingredients
1 (about 680g) beef rump steak
1 1/2 tbsp fresh lime juice
1 tbsp finely chopped palm sugar
1 tbsp fish sauce
2 tsp sesame oil
2 tsp finely grated fresh ginger
1 tsp Coles Asia soy sauce
1 garlic clove, crushed
1 x 200g pkt grape tomatoes, quartered
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
4 makrut lime leaves, centre veins removed, finely shredded
55g (1/3 cup) toasted peanuts, coarsely chopped
Instructions
In a jug, combine the lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger, and crushed garlic. Whisk until the sugar dissolves and the mixture is well blended. Place the beef rump steak in a glass or ceramic dish and drizzle half the dressing over the meat. Cover the dish with plastic wrap and refrigerate for 2 hours, turning the steak occasionally to ensure the flavors penetrate evenly.
Preheat a barbecue grill or a chargrill pan to high heat. Cook the marinated steak on the hot grill for 2–3 minutes per side for medium, or adjust the cooking time to achieve your preferred doneness. Once cooked, transfer the steak to a plate, cover it with foil, and let it rest for 10 minutes to allow the juices to redistribute.
In a large bowl, combine the grape tomatoes, cucumber, onion, red chillies, mint, coriander, Thai basil, peanuts, and shredded makrut lime leaves. Thinly slice the rested steak against the grain to ensure tenderness and add it to the salad. Drizzle the remaining dressing over the ingredients and gently toss until everything is evenly coated.
Divide the salad into individual bowls and serve immediately for a vibrant, flavorful dish.
Thai Beef Salad Recipe
Ingredients
- 1 about 680g beef rump steak
- 1 1/2 tbsp fresh lime juice
- 1 tbsp finely chopped palm sugar
- 1 tbsp fish sauce
- 2 tsp sesame oil
- 2 tsp finely grated fresh ginger
- 1 tsp Coles Asia soy sauce
- 1 garlic clove crushed
- 1 x 200g pkt grape tomatoes quartered
- 1 continental cucumber halved lengthways, thinly sliced diagonally
- 1 red onion halved, cut into thin wedges
- 2 long fresh red chillies halved, deseeded, thinly sliced lengthways
- 1 bunch fresh mint leaves picked, large leaves torn
- 1 bunch fresh coriander leaves picked
- 1 bunch fresh Thai basil leaves picked, large leaves torn
- 4 makrut lime leaves centre veins removed, finely shredded
- 55 g 1/3 cup toasted peanuts, coarsely chopped
Instructions
- In a jug, combine the lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger, and crushed garlic. Whisk until the sugar dissolves and the mixture is well blended. Place the beef rump steak in a glass or ceramic dish and drizzle half the dressing over the meat. Cover the dish with plastic wrap and refrigerate for 2 hours, turning the steak occasionally to ensure the flavors penetrate evenly.
- Preheat a barbecue grill or a chargrill pan to high heat. Cook the marinated steak on the hot grill for 2–3 minutes per side for medium, or adjust the cooking time to achieve your preferred doneness. Once cooked, transfer the steak to a plate, cover it with foil, and let it rest for 10 minutes to allow the juices to redistribute.
- In a large bowl, combine the grape tomatoes, cucumber, onion, red chillies, mint, coriander, Thai basil, peanuts, and shredded makrut lime leaves. Thinly slice the rested steak against the grain to ensure tenderness and add it to the salad. Drizzle the remaining dressing over the ingredients and gently toss until everything is evenly coated.
- Divide the salad into individual bowls and serve immediately for a vibrant, flavorful dish.
