Bitchin’ Kitchen — Thai Beef Salad

By Hannah Colenbrander

Thai Beef Salad

I never have leftovers with this one, it’s just too delicious. To make it go further add egg or rice noodles, the carbs will also help with energy levels. Admittedly this recipe requires a little more effort but mid-semester break has come to an end and its time to stop buying burger fuel.


500 grams lean beef steak

2 tbsp soy sauce

1 clove crushed garlic

Salad Dressing

1/2 tsp garlic

1/2 tsp chilli

1/2 tsp ginger

1 tbsp fish sauce

1 1/2 tbsp lime juice

1 1/2 tbsp sweet chilli sauce

2 tsp soy sauce

1/2 cup peanuts

1 tsp sweet soy sauce, or 1 tsp sugar to sweeten

2 tbsp chopped coriander


Shredded lettuce

1/2 diced red onion (and any other salad ingredients you desire)


Combine soy and garlic and marinate steak (marinate for three hours for best flavour).

Combine salad, and salad dressing in two separate bowls. Combine dressing ingredients together, mix well and set aside.

Cook steak on grill or in pan to desired level.

Slice steak into strips and place on top of salad. Drizzle over dressing.

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