Thai Beef Salad

Thai Isaan Beef Salad
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Woohoo!!! I’m finally back after a very dreadful 1 month break 🙁 The days just passed so slowly when I’m am not able to cook. And I gotta eat takeaway food and instant noodles for the past 1 mth

But the wait is worth it. I renovated my near 8 years old kitchen. Hacked away the wall and it’s now an open concept kitchen! I will have a detailed blog post on the makeover of my new kitchen real soon! Do follow us closely for update!

Thai Isaan Beef Salad came from North-Eastern part of Thailand. This dish is totally packed with flavors – Salty, Sweet, Sour, Spicy and Umami-riched. Accompanied with aromatic flavour from the lemongrass, shallot and mint, this dish is definitely an vibrant and appetising crowd pleaser!

*this is the first dish to be wipe out – out of the 7 dishes I made when I invited my friends over for dinner. Now you know how delicious it is!

Thai Isaan Beef Salad
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This recipe called for Thai Toasted Chili Powder. I got this chili powder from NTUC.

Thai Isaan Beef Salad
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Do feel free to substitute if other chili powder.

Personally, I preferred my steak to be sous-vide. However, well-charred pan-fried steak will be equally good. This recipe will provide 2 methods of preparing the steak for the salad.

This recipe is enough for 1 pax as a main and 2 to 4 pax as a appetizer

Thai Beef Salad
Serves: 2 to 4 pax as appetizer
Marinating the Steak
  • 250g Well-marbled Steak
  • ½ teaspoon Lemongrass Powder
  • ½ teaspoon Coarsely Grounded Black Pepper
  • 1.5 teaspoons Fish Sauce
Salad Dressing
  • 3 tablespoons lime juice
  • 3 tablespoons Fish Sauce
  • 2.5 teaspoons Sugar
  • 1 teaspoon Chili Powder
  • 1 Chili Padi (Optional)
  • 1 stalk of Lemongrass (Use only the lower end; slice into smaller pieces)
  • 20g Thinly sliced Shallot
  • 1 Cup of preferred Salad Leaves (washed; e.g. rocket leaves, baby spinach, etc)
  • 5 pieces of Cherry Tomatoes (Each cut into 4 smaller pieces)
  • 5 to 10 mint leaves
Charring the Steak
  • 2 tablespoons of oil
Marinate the Steak
  1. In a mixing bowl, add in the steak and all other ingredients for marinating the steak
  2. Ensure that the steak is well coated with the marinade
  3. Transfer to a zip lock bag (or vacumn-seal for sous vide steak) and chill it in the fridge for 30 mins to an hour before cooking it.
Cooking the Steak (Pan fried Method)
  1. Heat the frying pan with 2 tablespoon of oil over medium heat
  2. Add the steak and pan fried the steak until well brown and lightly charred; about 3 to 4 mins
  3. Flip the steak to another side and cook for another 3 to 4 mins
  4. *If the doneness of the steak if not to your liking, reduce the heat to medium low and continue to cook for another few minutes.
  5. Remove the steak from the pan and allow the steak to rest while preparing the salad dressing.
Cooking the Steak (Sous Vide Method)
  1. Preheat the water bath at 55 degree Celsius (medium rare).
  2. When the water bath reaches 55 degree Celsius, add in the steak and cook for 1 to 1.5 hrs
  3. Remove the bag of steak from the water bath when time is up.
  4. Remove the steak from the bag and pat dry
  5. Heat the frying pan with 2 tablespoons of oil over medium high heat
  6. Place the steak into the pan and sear for 30 sec
  7. Flip the steak and char for another 30 sec.
  8. Also sear the 4 sides off Steak for 30 sec each* you do not want to cook the steak. You only want to char the exterior of the steak.
  9. Remove the steak from the pan and allow the steak to rest while preparing the salad dressing.
Prepare the Salad Dressing
  1. Add all the ingredients for the salad dressing into a blender and blend
  2. Set aside for later use
Assemble the Salad
  1. Slice the steak and add it to a large mixing bowl together with the salad dressing and all other ingredients for the salad.
  2. Mix well with a pair of tongs
  3. Transfer the mixed salad to a serving plate and serve



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