A friend and I operate a market stall where we sell home made Asian food. The trouble with home made Asian food is, we don’t have a recipe we follow. Home made food is all about your desired taste and cultural influences. Having a Lao background means we have lots of Thai influences, since the food is very similar. Here is my version of a Thai Beef Salad I make at home and for the market stall we operate. The ingredients are estimated, but should be adjusted based on your preferences. Hope cooking is about making the flavours suit you, so experiment away! What makes a Thai Beef Salad great is the use of lots of herbs and crunchy salad mix. The noodles creates the soft texture, and the lime dressing with sugar and chilli gives it that Asian touch.
Thai Beef Salad
Beef Eye Fillet
Red Capsicum (thinly sliced)
Red Onion (thinly sliced)
Peanuts (roasted and crushed)
4 Limes (Juice)
1 Lemon (Juice)
2 tablespoons of Peanut Oil
1 teaspoon of Sesame Oil
1 teaspoon lime rind (grated)
1 Chilli finely sliced (remove seeds to reduce spice)
1 Garlic clove finely sliced
3 tablespoon of Sugar (boil in 1/4 cup of hot water)
1 Lemongrass stem thinly sliced
Coriander Stem finely sliced
- Boil and cool the Vermicelli Noodles.
- Wash and place all salad ingredients into a mixing bowl, toss all the ingredients together until mixed.
- If you like your beef marinated, marinade night before. I use soy sauce, black pepper and some dried lemon and lime spices. Take your Beef fillet and barbecue to your desired level of readiness. Thinly slice your beef, ready for the salad mix.
- For you dressing, mix all the ingredients together and stir well. I like to play with the level of ingredients until I have my desired taste, but above is a guide on how much I use of each element. You can add white vinegar if you find the mixture is too sweet or the lemon flavours are too strong. You don’t need much dressing for your salad since this dressing is quite strong.
- To prep the salad bowl, first line your bowl with the noodles. Then add the salad mix on top of your noodles (remember there should be more salad then noodles). Add the sliced beef you cooked earlier, and then throw on the dressing.