Thai Style Beef Salad Recipe

Name: Thai Style Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mung bean sprouts; 1 small kohlrabi, peeled and julienned; 2 carrots, peeled and julienned; 1 pound fresh, raw spinach leaves, well washed and stems discarded; 1 pint cherry tomatoes, cut in half; 2 tablespoons tamarind paste; 4 tablespoons sugar; 3 tablespoons rice wine; 3 tablespoons peanut oil; 1 pound beef flank steak, cut into 1/4 thick strips, sliced against the grain; Salt and pepper to taste; 2 tablespoons grated ginger; 2 tablespoons roasted and ground cumin seed; 6 to 8 basil leaves, finely shredded; 3 tablespoons Thai fish sauce (nam pla)

Servings: persons

1 cup mung bean sprouts
1 small kohlrabi, peeled and julienned
2 carrots, peeled and julienned
1 pound fresh, raw spinach leaves, well washed and stems discarded
1 pint cherry tomatoes, cut in half
2 tablespoons tamarind paste
4 tablespoons sugar
3 tablespoons rice wine
3 tablespoons peanut oil
1 pound beef flank steak, cut into 1/4 thick strips, sliced against the grain
Salt and pepper to taste
2 tablespoons grated ginger
2 tablespoons roasted and ground cumin seed
6 to 8 basil leaves, finely shredded
3 tablespoons Thai fish sauce (nam pla)

1
Prepare the salad by combining all the vegetables in a large bowl.
2
Combine the tamarind with the sugar and rice wine and toss with the vegetables to marinate while the beef is cooking.
3
Cook the beef in two batches so that each batch is well seared and served medium rare.
4
Heat half the peanut oil in a wok or large skillet until hot.
5
Add half the beef, season with salt and pepper and cook quickly over high heat.
6
As the beef sears well but before it overcooks, remove from the pan and briefly set aside while you repeat the procedure with the remaining beef.
7
When the second batch is similarly cooked, return the first batch of beef to the pan and quickly heat all together.
8
Add the ginger, cumin, basil and fish sauce.
9
Cook for 1 to 2 minutes more before serving by pouring over and wilting the marinated vegetable salad.
10
Serve with glutinous rice that has soaked raw overnight and then steamed for 30 minutes.

588

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 15 ingredients. The key ingredients include: 1 cup mung bean sprouts, 1 small kohlrabi, peeled and julienned, 2 carrots, peeled and julienned, 1 pound fresh, raw spinach leaves, well washed and stems discarded, and more.

Yes, Thai Style 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 Style Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions