Thai Beef Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Beef goes very nicely with the distinctive seasonings that characterize Thai cookery. Here we have a popular first course, refreshing and appetizing. The slices of beef are stir-fried quickly, then mixed with the vegetables and simply dressed with a sauce made from the deglazing of the pan. A delicious and easy-to-make starter.


  • 350 g (12 oz) lean beef steak
  • 2 teaspoons light soy sauce


Put the beef in the freezing compartment of the refrigerator for 20 minutes. This will harden the meat slightly for easier cutting. Then cut it into thin slices 4 cm 1½ in long. Put the beef slices into a bowl and add the soy sauce, rice wine, sesame oil, salt, pepper and cornflour. Mix well and let marinate for about 20 minutes.

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