Thai-style seared beef salad

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Thai-style seared beef salad

Serves 6 30 min
If hot or cold roast beef isn't for you, try slicing the joint into steaks and making this dish, it's easy to make and perfect for a hot summer's evening.



  • 500g lean beef joint, sliced into 1cm steaks

for the dressing

  • 3 limes, juiced
  • 1 lime, zested
  • 1 piece lemongrass, outer skin removed, finely chopped
  • 1 tbsp sweet chilli sauce
  • 1 red or green chilli, finely chopped
  • 2 tbsp fish sauce
  • 2 tbsp mint leaves, roughly chopped

for the salad

  • ½ head Chinese leaves
  • 12 cherry tomatoes, quartered
  • 1 cucumber, peeled, deseeded and cut into thick batons
  • 6 spring onions, sliced lengthways
  • 1 heaped tbsp coriander, roughly chopped
  • 1 heaped tbsp basil leaves, roughly chopped


Prep time: 15 min
Cooking time: 15 min


  • Step 1

    Season the beef and brush with sunflower oil. Heat up a heavy griddle pan to smoking hot and quickly sear the steaks for about 1 minute per side. Transfer to a bowl, cover with foil and leave to cool.

Make the dressing

  • Step 1

    by mixing all the ingredients together. Taste; it should have a distinct sweet and sour flavour. You might want to add a little sugar (ideally palm) or more sweet chilli sauce.
  • Step 2

    Slice the cooked steak into thin ribbons and add to the dressing, stirring around to get a good coating. Add any meat juices.

Make the salad

  • Step 1

    Finely shred the Chinese leaves and mix with the other salad ingredients. Mix everything together and serve with lime quarters.

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