Salads
Cypriot Halloumi Salad
A fresh Cypriot salad with grilled halloumi, tomatoes, cucumber, onion, olive oil, lemon, and oregano.
Salads
Beef Thai Herb Salad
Thai-style beef herb salad combines sliced steak with lime-fish-sauce dressing and abundant fresh herbs. Mint, coriander and basil give different aromas, while chilli and finely sliced lemongrass provide a sharp finish.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use sirloin and slice the cooked meat across the grain. Only the tender inner lemongrass core belongs in the salad. Fish sauce already supplies salt, and chillies vary enough that their heat should be judged before adding all of them.
Cook and rest beef according to safe whole-beef guidance. Dissolve sugar in the dressing, then combine with sliced beef and vegetables. Add herbs late and fold gently to preserve their leaves.
Chewy beef may be cut with the grain or overcooked. Woody lemongrass pieces need finer trimming rather than longer marinating. If dressing is too salty, increase the undressed salad portion before adding more lime.
About This Recipe
Thai-style beef herb salad combines sliced steak with lime-fish-sauce dressing and abundant fresh herbs. Mint, coriander and basil give different aromas, while chilli and finely sliced lemongrass provide a sharp finish.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Grill pan
- ✓ Mixing bowl
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Make the dressing: Dissolve sugar in lime juice and fish sauce, then add chilli and very finely sliced lemongrass.
- Cook the beef: Oil and season the steak, sear on a very hot grill or pan until the centre reaches at least 63°C and rest for 8 minutes.
- Prepare the salad base: Combine cucumber, tomato and shallot; keep mint, coriander and Thai basil whole or roughly torn.
- Slice across the grain: Cut rested beef into thin slices across the grain and toss it with a spoonful of dressing and its resting juices.
- Assemble: Fold vegetables, herbs and beef together with remaining dressing and serve while the beef is warm.
Chef Notes & Tips
Rest and slice beef across the grain; these two details make a lean salad steak much easier to eat.
Ingredient choices: Use sirloin and slice the cooked meat across the grain. Only the tender inner lemongrass core belongs in the salad. Fish sauce already supplies salt, and chillies vary enough that their heat should be judged before adding all of them.
Cooking control: Cook and rest beef according to safe whole-beef guidance. Dissolve sugar in the dressing, then combine with sliced beef and vegetables. Add herbs late and fold gently to preserve their leaves.
If something goes wrong: Chewy beef may be cut with the grain or overcooked. Woody lemongrass pieces need finer trimming rather than longer marinating. If dressing is too salty, increase the undressed salad portion before adding more lime.
Ingredient Substitutions
- ↔ Beef sirloin → rump steak
- ↔ Fish sauce → vegan fish sauce
- ↔ Thai basil → regular basil plus mint
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve promptly with the herbs spread throughout the beef. A plain rice accompaniment can be offered separately.
Storage
Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.
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