Healthy thai beef salad packed with vegetables and herbes. Drizzled with a light fish sauce-dressing this salad tastes sweet, sour and savoury all at the same time. There’s even room for a light spiciness.
A long time ago me and my boyfriend had dinner at a local restaurant called “Groen“. For our starters we picked a thai beef salad. And oh my gosh, the salad was só delicious that I wished I could have it for main and dessert too. Yes, thát good! Ever since I had that salad, the thought of making my own version has been lingering in the back of my mind. Last week it was time. I did it. I wish I had done it sooner, because the salad was so delicious. A mixture of different asian herbs, a bit of spice and a killer dressing on the side. Ready in a few minutes too. Great, right?
For the salad, you can pick any leafy greens you’d like. I got a pre-made salad mix from our supermarket. For me, any salad mix that doesn’t contain arugula is fine. (Really dislike arugula.) And if you like plain lettuce, that’s completely fine too. Whatever you like. Most of the flavor from the salad comes from the herbs anyway.
I used four kinds of herbs to achieve an explosion of flavors: thai basil, mint, coriander and a few kaffir lime leaves. Typical (delicious) asian herbs. For the thai basil, mint and coriander you’ll need to remove the leaves from the stem. Most of the leaves can be mixed with the salad mix as is. However, if you have the occasional giant leaves, shred those in two. As for the kaffir lime leaves: cut out the stem and cut into small strips. As small as you can. Big chunks of kaffir lime leaves tend to be a bit overpowering. To add a bit of spice, I added two small mild peppers. However, feel free to leave this out or add less if you’re not into spicy. Although spiciness is something that’s characteristic to a Thai salad, this salad is your party 😉
As for the dressing, you’ll need: soy sauce, fish sauce, lime juice, brown sugar, garlic and ginger. That’s right. Garlic. I never said this salad is perfect for first dates hehe… It ís delicious though! Mix these ingredients together and make sure all flavors are in balance: sweet, sour, salty and umami. Add more or less ingredients to taste. Cooking is all about tasting.
As there’s already so much flavor going on from the herbs and dressing, all you need to do with the meat is cook to perfection (with a pinch of salt if you like). I like my meat medium/rare for this salad and I didn’t feel like the meat needed any extra salt. But as usual, go for what you like.
- 1 tsp soy sauce
- 2 Tbsp fish sauce
- 2-3 Tbsp lime juice
- 2-3 Tbsp brown sugar
- 1 clove of garlic, grated
- ½ cm ginger, grated
- 500-600 g tenderloin steak
- 150 g mixed salad greens
- 200 g cherry tomatoes, cut in half or quarters
- 1 red onion, halved and cut in slices
- bunch of fresh mint, leaves picked (± 12 sprigs)
- bunch of fresh coriander, leaves picked (± 12 sprigs)
- small bunch of thai basil, roughly chopped (± 3-4 sprigs)
- 8 kaffir lime leaves, stems removed and finely chopped
- 2 mild peppers, finely chopped
- oil for cooking
- Mix the ingredients for the dressing. Make sure all flavors are balanced. Set aside.
- In a grillpan, cook the steak on high heat for 4-5 minutes on each side or until cooked to your liking. Let it rest for 5 minutes before cutting into thin slices.
- In a large salad bowl, mix the salad greens, tomatoes, onion, mint, coriander and thai basil.
- Divide the salad onto the plates.
- Add the slices of beef to the salad and sprinkle kaffir lime leaves and mild pepper on top.
- Serve with dressing on the side. This salad serves 2-4 people depending what course you serve it as.