Gordon Ramsay Thai Beef Salad Recipe 

This Thai Beef Salad is fresh, light, and packed with flavor! Tender steak is paired with crisp veggies and tossed in a tangy, slightly spicy dressing. It’s quick, easy, and perfect for a healthy meal.

Ingredients Needed:

Dressing:

• 1/2 tsp bird eye or Thai Chilli 
• 1/4 tsp finely minced garlic 
• 1 tbsp finely chopped cilantro/coriander stems
• 2 1/4 tsp white sugar
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp grapeseed oil 
• 1 small pinch cooking / kosher salt

Salad:

• 7 – 8 oz / 200 – 250 g good quality beef steak – sirloin 
• 1 tbsp oil 
• 1/4 tsp each salt and pepper
• 2 heaped cups mixed lettuce leaves
• 10 cherry tomatoes 
• 1/4 small red onion 
• 1/2 cucumber (optional deseed)
• 1/4 cup cilantro/coriander leaves 
• 1/4 cup mint leaves

Garnish:

• 1/4 cup finely chopped peanuts 
• Extra cilantro/coriander and mint leaves

How To Make Thai Beef Salad Recipe?

1. Make the Dressing: Crush chili, garlic, cilantro stems, and salt in a mortar and pestle until smooth. Stir in sugar, fish sauce, lime juice, and oil. Adjust taste if needed.
2. Cook the Beef: Heat a pan over high heat until very hot. Rub both sides of the steak with 1/2 tbsp oil and season with salt and pepper. Sear for 2 minutes per side for medium-rare or 2 1/2 minutes per side for medium. Transfer to a plate, cover loosely with foil, and let it rest for 10 minutes.
3. Assemble the Salad: Toss lettuce with 1 tbsp dressing in a bowl. Slice the rested steak thinly against the grain. Add it to a bowl with the remaining salad ingredients. Drizzle with most of the dressing and gently toss.
4. Serve the Salad: Arrange lettuce on plates, then top with beef and salad ingredients. Sprinkle with peanuts and extra herbs. Drizzle with remaining dressing. Serve immediately!

Recipe Tips:

• Let the Steak Rest Before Slicing: After cooking, let the steak rest for 10 minutes before slicing. This keeps the meat juicy and prevents it from drying out.
• Slice the Beef Thinly Against the Grain: Cutting against the grain (opposite the natural lines in the meat) makes the steak more tender and easier to chew. Use a sharp knife for clean slices.
• Balance the Dressing Flavors: Taste the dressing before using it! If it’s too sour, add a little sugar. If it’s too salty, add more lime juice. Adjust until it’s perfectly balanced.
• Use a Hot Pan for the Best Steak: The pan should be very hot before adding the steak. A hot pan gives the beef a delicious seared crust while keeping the inside tender.
• Don’t Overdress the Salad: Add just enough dressing to coat the salad lightly. Too much dressing will make the greens soggy. Serve extra dressing on the side for more flavor.

How To Store Leftovers?

• Refrigerate: First, let the leftover Thai Beef Salad cool to room temperature. Store the beef and salad separately in airtight containers. The beef stays fresh for up to 3 days.
• Freeze: If you want to freeze the steak, wrap it tightly and freeze for up to 2 months.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 850mg
• Potassium: 600mg
• Total Carbohydrate: 12g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 30g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Salmon Nicoise Salad Recipe 
• Gordon Ramsay Orzo Pasta Salad Recipe 
• Gordon Ramsay Beef Barley Soup Recipe