Thai Beef Salad with Steak

Looking for something light, fresh, and bursting with flavour? This Thai Beef Salad is the perfect choice. Featuring tender rump steak and a vibrant Thai dressing, topped with spicy, crunchy chili oil. Simple, quick, and ideal for warm evenings or easy entertaining.

Ingredients

Serves: 2

Prep time: 10 minutes

Cook time: 15 minutes

• 350 g rump steak (sirloin or scotch fillet also work)

• 1 small butter lettuce, leaves separated

• 1 punnet cherry tomatoes, halved

• ½ cucumber, sliced into ribbons

• A handful of Thai basil leaves

For the Thai Dressing:

• 3 tbsp lime juice

• 2 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp brown sugar

• 1 red chilli, finely sliced

• 1 small shallot, finely diced

• 1 clove garlic, minced

• 1 tsp grated ginger

• 1 tbsp coriander stems, finely chopped

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Method

1. Cook the steak: Season the rump steak with a pinch of salt and a dash of oil. Grill or pan-sear to medium-rare, then rest for 5–10 minutes before slicing thinly.

2. Mix the dressing: Combine lime juice, fish sauce, soy sauce, brown sugar, chilli, shallot, garlic, ginger, and coriander stems in a bowl or cup—whisk to combine.

3. Assemble the base: On a serving platter, layer butter lettuce leaves, cherry tomato halves, cucumber ribbons, and Thai basil leaves.

4. Finish with steak & dressing: Arrange the sliced steak on top, drizzle with the Thai dressing, and add a generous splash of Six‑eyed Scorpion Crispy Chilli Oil. Toss gently and serve immediately.