Thai Beef Salad with Lime Dressing

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Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Thai beef salad must be one of the new classics of the last 20 years. It appears all over the place and owes its success to the combination of sweet and sour with crunchy textures and fresh herby tastes. I like to add the rice as it provides yet another layer of flavour to the dish, but it is optional. Remember to serve this as soon as you make it. It is also great made with chicken, duck or salmon instead of beef.


  • 500 g (1 lb) beef fillet, trimmed, cut horizontally into two equal pieces
  • oil for frying
  • 2 teaspoons uncooked rice, dry roasted in the oven (or slowly cooked in a small frying pan over moderate heat) until golden-brown, then finely ground in a spice grinder (optional)
  • 4 shallots, peeled and finely sliced
  • 1 cup picked coriander leaves
  • ½ cup picked mint leaves from the tips
  • ½ cup peanuts, toasted and coarsely chopped


Sear beef strips in a very hot frying pan with a little oil, being careful to cook no more than rare. Rest beef for 10 minutes in a warm place.

Slice the beef thinly and place in a mixing bowl, add lime dressing, roasted rice, shallots, herbs and peanuts and mix well. Divide into six even mounds and serve immediately.