Thai Beef Salad

| July 25, 2020 | 0 Comments


500g Flank Steak
3 beef tomatoes, sliced
1 red onion (Tropea)
mint leaves

coriander leaves


1 tbsp fish sauce (Red Boat)
3 tbsp soy sauce

1 lemon, juice

1 tbsp  sugar

3 cloves garlic, chopped 

2 fresh red Thai chilli

2  Bird‘s eye chilli dry

2 tsp coriander seeds, roasted

a few coriander leaves


salad Sauce:

3 tbsp fish sauce

20g palm sugar 

3 limes, juice

1 clove garlic, fine chopped 

2 red Thai chilli, chopped 

a few fresh coriander leaves

1 tbsp tamarind paste (no seeds)

optional:  rice powder (2 tbsp rice roasted and put in a food processor)


1.  Use a mortar or food processor for the marinade


2. Put the meat in a plastic bag and add the marinade. Put in a fridge for hours or overnight 


3. Combine the ingredients for the salad sauce

4. Pu the meat without marinade on a grill or hot pan


5. Meanwhile slice the beef tomatoes and put on a plate


6. Slice the meat thinly and add to the tomato slices


7. Add onion slices


8. Drizzle with salad sauce. Add mint and coriander leaves on top


9.  Optional finally drizzle with rice powder for crunch. ENJOY 

Category: Berlin Kitchen

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