Thai Beef Salad



  • 340g sirloin steak, room temperature
  • 1 tbsp soy sauce
  • Pepper
  • 2 small cucumbers, seeded and sliced
  • 100g cherry tomato, cut in half
  • 1 shallot, sliced
  • ¼ cup mint, loosely packed and torn
  • ¼ cup cilantro, loosely packed and torn
  • 1½ tbsp fish sauce
  • 1 tbsp light brown sugar
  • 2 tbsp fresh lime juice
  • 1 red chilli, finely minced


  1. Season your steak with soy sauce and pepper. Let it sit for 15 minutes.
  2. Barbecue your steak over a very hot grill to get the grill marks. Cook to your desired level. Let the steak rest for 5 minutes, then slice thinly across the grain.
  3. For the salad dressing, mix together the fish sauce, sugar, lime juice and chilli in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
  4. In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.
  5. Serve and enjoy!

(This recipe was sourced and adapted from