BBQ · Lunch
11 December 2025
Thai Beef Salad
Thai beef salad with a zingy lime and fish sauce dressing. Fresh, light and full of flavour.
Ingredients
- 400g flank steak
- Oil
Roasted rice
- ¼ cup white rice
Dressing
- 2 fresh limes, juiced
- 4 tbs fish sauce
- 4 tbs rice vinegar
- 1 tbs brown sugar
- 1 clove garlic, finely chopped
- 2 eschallots, finely sliced
- 2 sticks lemon grass, finely sliced
- 3–5 bird’s-eye chilli
- 1–2 tsp dried chilli flakes
Salad
- 1 cup cherry tomatoes, halved
- 2 lebanese cucumbers, halved, seeds removed, sliced
- 1 bunch coriander, roughly chopped
- 1 bunch mint, roughly chopped
Method
- Season your steak well on both sides with sea salt. Allow to sit out of the fridge for 20 minutes. While you wait, make the roasted rice.
- In a large heavy based skillet (cast iron is great for this) toast the rice over a medium–high heat until the grains begin to brown and you get a nice rich nutty smell. Allow to cool slightly before grinding finely in a mortar and pestle.
- Brush the steak with the oil and cook it to your liking (ideally you want it to be nice and pink for this dish), I cooked mine in a cast iron but feel free to use your barbecue or even over some charcoal. Allow to rest for 10 minutes before thinly slicing.
- Bring the dish together by combining in a large bowl the dressing ingredients, along with the salad ingredients, sliced steak and a couple of spoons of the roasted rice. Toss well to coat in the dressing and then serve, topped with more roasted rice.
Notes
3–5 bird’s-eye chillies: depending how hot you want it!
1–2 tsp dried chilli flakes: again, add as much or as little as you like.
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