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From BBQ food for friends, by Jane Lawson and Vanessa Broadfoot - a lovely, fresh salad with a distinctive coriander-chilli flavour. The ingredient list looks long, but it only takes 10 - 15 minutes to put the whole thing together.

Posted on: Sep 4, 1999

Thai Beef Salad Yield: 4 Servings 4 120 g slices beef fillet --MARINADE- 100 ml White vinegar 45 g Sugar 2 Cloves garlic, chopped -finely 3 ts Nam Pla (Thai fish sauce) 120 g Chinese cillie paste (Tau -Pan) --DRESSING- 1 c Fresh lime juice 1/2 c Nam Pla 2 ts Light soy sauce 60 g Fresh coriander,

Serves: 4 12 oz well-trimmed skirt steak Dressing: 1/4 cup fresh lime juice 2 Tbsp vegetable oil 2 tsp sugar 1 1/2 tsp minced jalapeño pepper 1/2 tsp each minced garlic and salt 4 cups bean sprouts (8 oz) 1 1/2 cups each thinly sliced red bell pepper and cucumber 1 /4 cup fresh mint leaves,

Grill the beef, don't over cook it , cut thinly slice it into bite sized pieces. Combine the beef and sauce first to your teast, (remember that you need to have extra strong teast, so when you add vegies it will blend well together)and add all the vegie, mix well together ,garnish with the rest

Thai beef salad is one of those dishes that makes everyone your new best friend. When I was on my "working" vacation to Thailand (to attend the Royal Thai School of the Culinary Arts) I would eat this salad when we were out and about with the staff and Kris Kridakorn-Odbratt, the
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How to Make Thai Beef Salad