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Thai with Bammut – Spicy Beef Salad

Serving 4


200 g beef filet (tenderloin)

1 romaine salad cut in long pieces

16 cherry tomatoes cut in boats

1 cucumber without seeds, cut in long pieces

1 red onion cut thinly

1 handful mint leaves



Yam Dressing:

3 tablespoons fish sauce

3 tablespoons lime juice

3 tablespoons sugar

1 small Thai chili

1/2 clove of garlic



  • Sear the filet on all sides, and fry it until its medium, about 7-10 min, depending on the size. Cut the meat in thin slices and plate the meat together with greens.
  • Mix fish sauce, lime juice and sugar. Add the chili and garlic in a mortar and pestle, and mash it to a paste, add the liquid and stir together, make sure the sugar it’s been dissolved. Then add the dressing all over the salad and serve.
  • Garnish with crushed peanuts and chopped mint leaves.


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