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Thai Cuisine with Kittikanya – Beef salad

 2 serves 

INGREDIENTS: ts = teaspoon tbsp = tablespoon

200 gr Beef steak – sirloin
1/4 ts Bird eyes chili
1/4 cup Cherry tomatoes
1 tbsp Cilantro/coriander, stems
1/4 cup Cilantro/coriander, lightly packed leaves
mint leaves
½ Cucumber
2 Garlic cloves
2 cups mixed leaves
1/4 cup Mint, lightly packed leaves
1 tbsp Peanuts
1/4 Red onion
1 carrot
1 avocado


2 tbsp Fish sauce
3 tbsp Lime juice
2 blocks Palm sugar

Baking & Spices

1 Pinch Salt
Salt and pepper
1 tbsp olive oil




  • Place the bird eyes chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle
  • Grind until a smooth paste form
  •  Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside
  • Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper
  •  Preheat a skillet over high heat until screaming hot and smoking
  •  Cook the beef to your liking. I like mine rare for this salad
  • Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest
  • Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients
  • Pour over Dressing and toss gently
  • Pile the salad onto a plate. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using.



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