Thai beef salad with chilli lime sauce

Enjoy a dinner that is bursting with Thai flavours by pulling together this sharp and zingy beef salad. It's the ideal recipe for those nights where you have limited time but still crave a delicious, filling meal.

  • 35 mins preparation
  • Serves 8
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  • 1 tbsp vegetable oil
  • 300 g piece beef scotch fillet
  • 250 g cherry tomatoes, halved
  • 1 1/2 cups coriander leaves
  • 1/2 cup mint leaves
  • 1 Lebanese cucumber, halved lengthways, sliced
  • 2 spring onions, thinly sliced
  • 2 shallots, thinly sliced
  • 8 kaffir lime leaves, thinly sliced
  • 1 lemongrass stalk (white part only), thinly sliced
  • 1 long red chilli, sliced
Chilli dressing
  • 2 small red chillies, seeded, finely chopped
  • 1 garlic clove, crushed
  • Juice of 1 lime
  • 2 tbsp fish sauce
  • 2 tbsp grated palm sugar


  • 1
    Preheat oven to 180°C. Heat oil in an ovenproof frying pan on high. Season beef and cook for 2 minutes each side, until seared. Transfer pan to oven and cook for 8 minutes for medium, or until cooked to your liking. Remove from oven and rest for 10 minutes before slicing.
  • 2
    Meanwhile, make chilli dressing: mix together all ingredients in a small bowl until sugar dissolves.
  • 3
    Combine beef, chilli dressing and remaining salad ingredients in a bowl. Serve on a large platter.