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Photo of Thai beef salad by WW

Thai beef salad

Total Time
30 min
20 min
10 min
Succulent strips of barbecued beef teams with juicy tomatoes, cool cucumber and popping chilli for a stand-alone salad worthy of a dinner party


Lean beef fillet

450 g, (Buy 4x125g beef eye fillets) fat trimmed


3 medium, vine-ripened variety, deseeded, chopped

Lebanese cucumber

2 medium, cut into thin ribbons (see tip)

Red capsicum

1 medium, thinly sliced

Red onion

1 medium, finely chopped

Bean sprouts

1 cup(s), (35g)

Fresh red chilli

2 whole, deseeded, finely chopped

Fresh coriander

¾ cup(s), plus 1 tbs finely chopped coriander root

Lime juice

¼ cup(s), (60ml)

Fish sauce

1 tbs

Brown sugar

3 tsp

Sesame oil

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat a chargrill or barbecue over medium-high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 10 minutes before slicing thinly.
  2. Meanwhile, place tomatoes, cucumber, capsicum, onion, bean sprouts, chilli and coriander leaves in a large bowl. Toss gently to combine.
  3. Combine juice, fish sauce, palm sugar, oil and coriander root in a jug. Add sliced beef and dressing to salad. Toss gently to combine. Serve.


SERVING SUGGESTION: ½ cup (85g) boiled rice per serve. TIP: Use a vegetable peeler to slice cucumber into thin ribbons.