Thai beef salad recipe

This is the last of the recipes I made using my Eat FRESH goodies. It truly is a super fresh salad, in which you can taste summer in every bite. There’s so much going on in every mouthful that it is bound to excite even the most salad-fearing individuals (myself included).

I say it’s Thai-inspired, because the kick from the chilli, plus all the fresh herbs make it similar to a Thai chilli beef salad, but with a punch of citrus. We didn’t actually follow any particular recipe and have made this at other times with slightly different vegetables, so feel free to mix it up. It can also be done with grilled or steamed prawns for a slightly lighter version.

Serves 3-4 as a main course, or 6 as a starter. We actually served ours with a side of coconut brown rice.

thai beef salad recipe


440g beef tenderloin
1 large or 1.5 small cucumbers, cut into ½cm discs and then halved
1 red onion, halved and thinly sliced
1 yellow pepper from Eat FRESH, thinly sliced
10-12 cherry tomatoes from Eat FRESH, halved
2 garlic cloves, thinly sliced
3 spring onions, thinly sliced
1 fresh chilli, deseeded and finely sliced
1 orange from Eat FRESH, sliced, peeled and quartered
1 bunch fresh mint from Eat FRESH
1 bunch fresh coriander from Eat FRESH
1 handful spinach leaves from Eat FRESH


2 tsp sesame oil
1 tbsp muscovado sugar
2 tbsp soy sauce
3 tsp freshly grated ginger
1 fresh Thai chilli, finely chopped (if you don’t like too much spice, remove the seeds)
Juice of 2 limes


Thai beef salad recipe beef

1. Generously season the beef and then cook in the oven on 200 degrees for 20 minutes. Remove it from the oven and let it rest whilst you prepare the rest of the salad. It will be quite rare still, so if you like your beef more well done, cook it for a little longer.

Thai beef salad recipe

2. Once all the vegetables are sliced and ready, combine them in a big bowl, making sure they are mixed evenly, so you get a mouthful of joy with every bite.

3. Once the beef has rested and cooled, slice it with a very sharp knife to about 1cm thickness.

4. You can either carefully layer the beef over the salad in the large bowl, or serve the salad onto plates first, and then carefully arrange the beef slices on top of each portion. We did the latter, to make sure we each got enough of everything!

5. To make the dressing, whisk together all the ingredients until well blended. Generously drizzle it over the salad and enjoy!


See previous recipes made with Eat FRESH’s organic veggies:
Sausage, Lemon and Chard Lasagne
Carrot, Orange and Mint Soup
Sweet Potato Brownies with Chocolate Avocado Icing

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