Thai beef salad

It's deceptively easy to make.

  • 10 mins cooking
  • 3 hrs marinating
  • Serves 4
  • Print
Light, fresh and packed with tangy Thai flavours, this delicious beef salad is a classic Asian dish, perfect for a healthy lunch or dinner.
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  • 1/4 cup (60ml) fish sauce
  • 1/4 cup (60ml) lime juice
  • 500 gram beef rump steak
  • 3 (390g) lebanese cucumbers, thinly sliced lengthways
  • 4 fresh small red thai chillies, sliced thinly
  • 4 green onions, thinly sliced
  • 250 gram cherry tomatoes, halved
  • 1/4 cup firmly packed fresh vietnamese mint leaves
  • 1/2 cup firmly packed fresh coriander leaves
  • 1/2 cup fresh thai basil leaves
  • 1 tablespoon grated palm sugar
  • 2 teaspoon soy sauce
  • 1 clove garlic, crushed


  • 1
    Combine 2 tbs of the fish sauce and 1 tbs of the juice in medium bowl with beef. Toss beef to coat in marinade. Cover and refrigerate 3 hours or overnight.
  • 2
    Drain beef and discard marinade. Cook beef on heated oiled grill plate (or grill or grill pan) until cooked as desired. Cover and stand 5 minutes. Slice beef thinly.
  • 3
    Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl.
  • 4
    Place sugar, soy sauce, garlic, remaining fish sauce and remaining juice in a bowl and mix to combine.
  • 5
    Add sliced beef to salad with dressing, toss gently to combine.


Thai basil is available from most supermarkets. Use traditional basil instead if you cannot find any. We used a vegetable peeler to slice the cucumbers thinly into ribbons.

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