Thai Beef Salad

30 minutes


Thai Beef Salad Recipe
Club Noor

by Dinusha Jayatillake

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1 to 2 sirloin steaks


2 tbsp  oyster sauce

2 tbsp  soy sauce

1 tbsp  lime or lemon juice

2 tbsp  brown sugar

For the salad:

1 large  bowl, salad greens

1 cup bean sprouts

Handful of fresh mint or basil leaves, lightly chopped or torn

1 cup  fresh coriander

1 cup fresh papaya, cubed or cut into spears

1 cup cherry tomatoes, left whole or sliced in half

1 tbsp  of Noor Oil for pan-frying beef


1-2 tbsp  fish sauce

3 tbsp  lime or lemon juice

1 ½ tbsp  soy sauce

½ tsp  cayenne pepper

1 tsp  brown sugar

1 clove garlic, minced

1-2 fresh red chillies, chopped

1-2 fresh red chillies, chopped 2 tbsp roasted, ground peanuts



My husband and I love this salad. It is so easy to make but packs in a melange of flavours. Delicate spears of papaya intermingling with the crunchy brightness of the salad greens, fiery red Thai chillies and beautiful, sweet cherry tomatoes topped with delicious strips of marinated beef, all these goodness infused in a sweet, salty, sour dressing – it’s an explosion of colours and flavours!

I love the big, bold flavours of Thai food, and this salad is so fresh, vibrant and tickles your senses in the most delightful way!

Steps Involved:

Mix all marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat on either sides to coat well. Set the marinated steaks in the fridge overnight.

Combine all dressing ingredients together in a cup or mixing bowl, stirring well until the sugar dissolves (adjust fish sauce and lime juice according to your desired taste).

Then prepare the bowl of greens and other salad ingredients.

Heat Noor Oil in a pan and pan-fry the steak over a high heat, turning only once or twice to retain the juices (meat should be pink in the centre).

While steak is cooking, toss the salad with the dressing. Check for salt, add more fish sauce if the dressing is not salty enough, or more lime juice for more zing.


Dish out salad onto serving plates or bowls. Slice the steak as thin as possible and top the salad with a generous amount of sliced sirloin and a sprinkling of ground peanuts. Serve.


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