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  • Writer's pictureKimberley Kells

Thai Beef Salad

A good quality steak will make ALL the difference when cooking a Thai Beef Salad. Fresh, healthy and made in a flash, this dish is a fantastic way to serve steak while keeping it light.

I've recently discovered Mr Wagyu Beef ( which is an online ordering platform specialising in premium Australian A1 Wagyu delivered directly to your door and being a wagyu lover, it was like hitting the jackpot. This is a business that supplies some of Australia's top fine dining restaurants and the export market but has pivoted to going direct to public due to the changing hospitality landscape surrounding COVID19. Lucky for us I say, because the product is magnificent. When I cooked the first steaks of my order (pan fried with a port wine jus) Mr 4yrs told me that it was the best thing I ever cooked for him and Wagyu is his favourite meal! Yes a great steak needs nothing else but a grilling and a knife and fork, but with our supply of Mr Wagyu I wanted to try a few different things to mix it up, and this Thai Beef Salad (which was actually Hubby's suggestion) was amazing I just had to share the recipe with you all.

“The steak will make or break this dish. You don't need very much (around 200g, or 1 medium sized steak) so get the very best you can afford, you will really taste the difference.”

Thai Beef Salad an original recipe by Kimberley Kells

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 3 adults or 2 adults and 2 children with rice

2 Tablespoons of Uncooked Sticky Rice (from the Thai grocery)

2 Teaspoons of Fish Sauce

1 Teaspoon of Soy Sauce

2 Teaspoons of Palm Sugar (substitute: brown sugar)

Juice of 1 Lime or 2 if not very juicy

1/2 Clove of Garlic, minced

1 Teaspoon of Roasted Chilli Powder or to taste (from the Thai grocery)

1/2 Red Onion, finely sliced

1 Bunch Coriander, roughly chopped

1 Bunch Mint, leaves picked

200g Sirloin Steak (the best quality you can afford, we like Wagyu!)

2 Fresh Red Chillis, sliced

Step 1- Heat the uncooked rice in a dry frying pan over medium heat until toasted to a medium golden colour. Using a motar and pestle, grind until fine and set aside.

Step 2- Season the steak with salt and pepper, and cook over high heat on the BBQ or in a fry pan until your liking. For medium-rare, cook for approx. 2 minutes on each side, depending on the thickness. Rest while you make the dressing.

Step 3- Combine the fish sauce, soy sauce, palm sugar, lime juice, garlic and chilli powder in a small bowl and stir until the sugar is dissolved. Taste and adjust as necessary. The leading flavours should be sour and spicy, followed by salty and sweet.

Step 4- Slice the steak thinly, and toss with the ground rice, dressing, red onion, coriander and mint. Serve topped with sliced chilli.

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