Thai Beef Salad

Thai Beef Salad

This aromatic salad recipe makes a beautiful light meal. Generally, the better quality the meat is, the more delicious it will taste. The cold assortment of dressed beansprouts, cucumber and onion makes a welcome accompaniment to the tasty Thai beef.

Categories: Sides & Salads

Serves: 4 Preparation time: 10 mins Cooking time: 5 mins



  • 90ml Filippo Berio Mild & Light Olive Oil
  • 2 x 225g sirloin steaks, trimmed
  • 3 tomatoes, deseeded and sliced
  • 1 red onion, sliced
  • 1 cucumber, deseeded and sliced into sticks
  • 100g beansprouts
  • 1 long thin red chilli, deseeded and sliced
  • 3 tbsp chopped fresh coriander
  • Juice 1 lime
  • 2 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 1" ginger, minced
  • 1 garlic clove, minced


  1. Heat 2 tbsp of the Filippo Berio Mild & Light Olive Oil in a frying pan. Add the steak and cook for 4-5 minutes, turning once until brown on the outside and medium rare inside. Add 1 clove of minced garlic and 1" minced ginger to the pan when cooking your steak. Be careful not to burn the garlic and set aside the meat once cooked.
  2. Place the tomatoes, onion, cucumber, beansprouts, chilli and mint in a large bowl. Add the remaining ingredients and mix well.
  3. Thinly slice the steak. Divide the salad between four serving plates; spoon dressing into a small dish. Top each salad with the slices of steak. Serve immediately.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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