Thai Beef Salad Bowl

There’s nothing more refreshing than this Thai beef salad on a hot summer evening. With as much or as little chilli heat as you wish, and really showcasing the beef, it is a great way to shake up your salad game!

Showcase the sirloin steak

Sirloin steak can hold up to all sorts of flavouring, and this is a prime example. The tender beef is given lots of umami from the fish sauce, and a nice bite from the black pepper.

Serving it medium rare keeps it tender and delicious for this vibrant summer salad. The mint and coriander add the fragrance needed for any Thai salad. The crunch of the cucumber and zing of the chilli combine beautifully – there is no doubt this is a very satisfying salad!

Thai Beef Salad Bowl



Prep time


Cooking time




  • 2 sirloin steaks (for 4 people)

  • Marinade
  • 2 tablespoons of fish sauce

  • 1 tablespoon of brown sugar

  • 1/2 teaspoon of black pepper

  • 1 inch of ginger, finely chopped

  • 1 clove of garlic, finely chopped

  • Salt

  • For dressing
  • 1 teaspoon of fish sauce

  • 1 tablespoon of soy sauce

  • The juice of 2 limes

  • A dash of maple syrup or 1 teaspoon of sugar, dissolved (or palm sugar, shaved)

  • 1 chopped chilli (or half if you don’t like it hot)

  • a dash of water to fill out dressing

  • Salad
  • Vermicelli noodles

  • 10-15 mint leaves

  • Coriander

  • 1/2 Cucumber, seeds removed and sliced

  • 1 Red or yellow pepper, deseeded and fined sliced

  • Sesame seeds

  • Add 1/2 iceberg lettuce, finely chopped, if you want to bulk the salad out further


  • Marinate the steaks in the marinade for 20 minutes
  • While it marinates, chop and mix salad ingredients
  • Cook vermicelli noodles, once cooked rinse in cold water, add to salad
  • Grill the steaks until the sugar in the marinade caramelises, cook to your desired level (we recommend medium rare)
  • Slice the steaks finely, add to salad ingredients and combine with dressing