Thai grilled beef salad
This Thai grilled beef salad features juicy grilled beef fillets, fresh vegetables, and vibrant herbs, all tossed in a zesty fish sauce dressing. It's a perfect blend of smoky, sweet, and savory flavors that are refreshing and satisfying.
Cook time 15 min
Prep time 15 min
Ingredients:
4 beef fillets2 tsp olive oil
1 cucumber
1 cup cherry tomatoes
2 shallots
1/2 cup spearmint
1 tbsp white rice
1/3 cup fish sauce
2 tbsp lime juice
2 tsp coriander leaves
1 tsp brown sugar
1 tsp chili powder
Instructions:
- Preheat your grill to medium-high heat.
- Rub the beef fillets with the olive oil and season with salt and pepper.
- Grill the beef fillets for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
- Remove from the grill and let them rest for about 5 minutes before thinly slicing.
- While the beef is cooking, peel and thinly slice the cucumber.
- Halve the cherry tomatoes.
- Peel and thinly slice the shallots.
- Roughly chop the spearmint leaves.
- Finely chop the coriander leaves.
- In a dry pan, toast the white rice over medium heat until it turns golden brown (about 3-5 minutes), then grind it into a coarse powder using a mortar and pestle or a spice grinder.
- In a small bowl, combine the fish sauce, lime juice, brown sugar, and chili powder. Stir until the sugar is dissolved.
- In a large salad bowl, combine the sliced beef, cucumber, cherry tomatoes, shallots, spearmint, and coriander.
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle the toasted ground rice over the top for added texture and flavor.
- Transfer the salad to a serving platter or distribute it among individual plates.
- Enjoy this fresh and zesty Thai Grilled Beef Salad immediately while the flavors are vibrant.
Thai grilled beef salad FAQ:
Grill the beef fillets for about 4-5 minutes on each side for medium-rare. Adjust the time according to your preferred level of doneness.
You can substitute fish sauce with soy sauce or tamari for a vegetarian option, though it will alter the flavor profile slightly.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, the texture may change as the vegetables will soften.
Beef fillets are recommended for their tenderness, but you can also use ribeye or sirloin if you prefer a more economical cut.
If the dressing is too salty, try adding more lime juice or a small amount of sugar to balance the saltiness.
Nutrition Facts
4 ServingsCalories 370kcal
Protein 50g
Carbohydrates 12g
Fiber 1.88g
Sugar 6g
Fat 16g
More recipes
Okonomiyaki (japanese pancakes)
Deliciously savoury Japanese pancakes with pork and veggies.
21 Apr 2026Skillet chicken cordon bleu
Quick and elegant skillet chicken cordon bleu with ham and Swiss.
21 Apr 2026Beef and mushroom soy noodles
Grilled beef and mushrooms served with rice noodles and fresh vegetables.
21 Apr 2026