Fresh, punchy and full of contrast, this Thai beef salad with lime dressing is the kind of dish that wakes up your taste buds. Tender slices of grilled steak are layered with crisp vegetables, crunchy peanuts and fragrant herbs, all brought together by a zingy lime dressing that balances sweet, salty, sour and heat in every bite. The result is a vibrant salad that feels light yet deeply satisfying. Perfect for warm evenings or an easy lunch that doesn’t skimp on flavour.
Thai beef salad with lime dressing
Ingredients
- 2 garlic cloves
- 1 red chilli, seeded
- 30ml (2 tbsp) palm sugar, or to taste (see Cook’s Tip below)
- 30ml (2 tbsp) fish sauce, or to taste
- juice of 3 limes
- 5ml (1 tsp) lime zest, grated
- 2 Thai lime leaves, shredded (see Cook’s Tip below)
- salt and freshly ground black pepper, to taste
- 200g rump steak
- 250g radishes, sliced
- ½ bunch of spring onions, sliced at an angle
- a handful of mangetout, lightly blanched
- a handful of baby beans, lightly blanched
- ½ cucumber, peeled, seeded and sliced at an angle
- 125ml (½ cup) mixed Asian greens (see Cook’s Tip below)
- 250g bean sprouts
- 150g unsalted peanuts, toasted
- fresh coriander, to garnish
- 15ml (1 tbsp) sesame seeds, lightly toasted
Instructions
Preheat the grill.
For the dressing, pound the garlic and chilli together in a pestle and mortar. Add the palm sugar and fish sauce, and pound to a paste. Add the lime juice, zest and lime leaves, and mix.
Season the steak and grill to your liking, then slice it thinly.
Toss the vegetables, greens and sprouts in the dressing, then layer it with the steak and peanuts on a serving platter. Garnish with fresh coriander, sprinkle with the sesame seeds and serve.
Notes
To drink: You can find palm sugar, Thai lime leaves and Asian greens at most Asian or Indian supermarkets.
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