Thai Beef Salad Recipe

Name: Thai Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices beef, filet mignon; 100 ml white vinegar; 45 grams sugar; 2 Cloves garlic chopped fine; 3 teaspoons fish sauce nam pla; 120 grams thai chili paste Tau Pan; 1 cup lime juice; 1/2 cup fish sauce nam pla; 2 teaspoons soy sauce, light; 60 grams coriander fresh, chopped finely; 60 grams shallots chopped finely; 1 clove garlic chopped finely; 1 each green chili peppers deseeded and chopped fine; 2 Heads lettuce; 1 large cucumbers; 250 grams cabbage white, shredded coarsely; 1 small paw-paw ripe, peeled and sliced into 5 cm long sticks; 1 x cilantro fresh

Servings: persons

4 slices beef, filet mignon
100 ml white vinegar
45 grams sugar
2 Cloves garlic chopped fine
3 teaspoons fish sauce nam pla
120 grams thai chili paste Tau Pan
1 cup lime juice
1/2 cup fish sauce nam pla
2 teaspoons soy sauce, light
60 grams coriander fresh, chopped finely
60 grams shallots chopped finely
1 clove garlic chopped finely
1 each green chili peppers deseeded and chopped fine
2 Heads lettuce
1 large cucumbers
250 grams cabbage white, shredded coarsely
1 small paw-paw ripe, peeled and sliced into 5 cm long sticks
1 x cilantro fresh

1
To cook the beef: grill the beef until med rare and set aside.
2
To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together.
3
Slice the meat thinly pour over the marinade and marinate for 15 mins.
4
To make the dressing: combine all the dressing ingredients and set aside.
5
To serve: arrange the lettuce leaves on each plate.
6
Trim the ends from the cucumber and cut in half crosswise.
7
Slice lengwise into thin strips.
8
Place a small amount of cabbage on the cucumber strips, and roll up.
9
Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips.
10
Place the clicd marinated beef on top of the lettuce.
11
Surround each serve with 3 cabbage and pawpaw rolls.
12
Spoon the dressing over the beef, lettuce and the rolls.
13
Top the beef with a generous serving of the coridander leaves.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 slices beef, filet mignon, 100 ml white vinegar, 45 grams sugar, 2 Cloves garlic chopped fine, and more.

Yes, Thai Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions