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Thai beef salad

Thai beef salad

Tender strips of beef tossed in a delicious Asian dressing.

  • Serves 4
  • Less than 30 minutes
  • Pair with merlot


  • Dressing:
  • 2 Tbsp (30ml) olive oil
  • 3 Tbsp (45ml) rice vinegar
  • 2 tsp (10ml) fresh ginger, grated
  • 1 red chilli, deseeded and chopped
  • 1 clove garlic, crushed
  • Salad:
  • Salt and milled pepper
  • 2 porterhouse steaks
  • 1 Tbsp (15ml) soy sauce
  • 2 tsp (10ml) oil
  • ½ cup (125ml) bean sprouts
  • ½ each red and green baby cabbage, sliced
  • 1 packet (120g) Asian baby leaf salad mix
  • 4 radishes, thinly sliced
  • Handful each coriander and mint
  • 3 Tbsp (45ml) peanuts, toasted, for serving


  1. Whisk dressing ingredients together and set aside.
  2. Heat a pan over medium-high heat.
  3. Season steak, brush with soy sauce and oil and fry for 3-4 minutes per side on a hot griddle pan.
  4. Remove from heat and rest for 7 minutes. Slice thinly.
  5. Toss remaining ingredients (except peanuts) with dressing.
  6. Spread on a serving platter.
  7. Top salad with steak strips and sprinkle with peanuts. Serve.
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