Thai Beef Salad

Written by Catherine Saxelby on Thursday, 28 July 2011.
Tagged: dinner, easy, lunch, meat, salad

  • Serves: 4
Thai Beef Salad

Beef and males seem to go together. So here's a popular beef salad that will hook them in with its strong flavours of chilli,  coriander and the soy in the dressing. If your man refuses to eat most "salads", this is a great starting point. Give it a try.



  • 400g beef fillet
  • pepper
  • 150g rice vermicilli or fine noodles
  • 1 cucumber, sliced
  • 2 tomatoes, chopped
  • 1 large red capsicum, deseeded and chopped
  • ½ red onion, sliced finely
  • 1 bunch fresh coriander, leaves chopped
  • 1 bunch fresh Thai basil, leaves plucked off
  • juice of 1-2 limes
  • 1 tablespoon fish sauce
  • 2 teaspoons soy sauce, pref salt-reduced
  • 2 teaspoons palm sugar or brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger

Nutrition per serve

970kJ (230 calories), 7g fat ( 2g saturated fat), 15g carbohydrate (6g sugars), 4g fibre, 700mg sodium.


Heat oven to  moderate 180°C. Place beef on a baking tray 30 x 20 cm that you've lined with baking paper. Season with pepper.

Roast the beef for 20-30 minutes so it is still pink (rare)  in the centre. Meanwhile make up the dressing.

Remove the beef from the oven. Cover with foil and leave to rest for 15 minutes while you make the assemble the salad and boil the noodles.

Once the beef has rested and cooled slightly, slice it thinly.

To make the dressing:

Stir all the ingredients together in a small bowl until the sugar has dissolved. Leave to sit for 15 minutes or more for the flavours to develop. Can be made the day before. Add extra lime, sugar or fish sauce as necessary to taste.

To cook the vermicelli:
Cook according to the directions on the packet (for most types, you simply pour boiling or warm water over them and leave for about 2 minutes to soak). Drain and leave to cool.

To make the salad:

Place all ingredients into a large bowl and gently toss together.

To assemble, place one-quarter of the noodles on the bottom of each of four bowls, add the salad, top with slices of the beef and spoon over the dressing.