A vibrant Thai beef salad layered with fresh herbs, crisp vegetables, and a savory glaze, all tied together with a punchy lime dressing.
Chef Earl Ninsom demonstrated this dish during his recent Knife Skills Demonstration at STEELPORT, highlighting the knife work and ingredient preparation that make it shine. Follow along as he teaches the techniques in this video.
Ingredients
Beef
● 1 lb (450 g) flank or sirloin steak
● 1 tsp salt (for pre-salting)
Glaze
● 1 tbsp fish sauce
● 1 tbsp palm sugar (or light brown sugar)
● 1 tbsp water
● 1 tsp garlic–white pepper–cilantro root paste*
To make the paste: Pound together 1 tsp chopped garlic,¼ tsp ground white pepper, and 1 tbsp finely chopped cilantro roots or stems until smooth.
Dressing
● 2 tbsp fish sauce
● 2 tbsp fresh lime juice
● 2 tbsp granulated white sugar or palm sugar (adjust to taste)
● 2 Thai chilies, crushed
● 3 cloves garlic, crushed
Salad & Herbs
● ¼ small yellow onion, thinly sliced
● ½ cup sliced English or Persian cucumber (deseeded)
● ½ cup cherry tomatoes, halved
● ¼ cup Chinese celery, cut into 1.5-inch planks
● 1–2 scallions, cut into 1.5-inch planks
● 1 tbsp very thinly sliced lemongrass (tender inner part only)
● 1 Makrut lime leaf, finely julienned (optional)
Garnish
● Fresh cilantro leaves
● Extra sliced lemongrass
Method
1. Prepare the Beef
Season the steak evenly with salt at least 1 hour ahead (up to 12 hours). Keep refrigerated, then bring to room temperature 30 minutes before cooking.
2. Make the Glaze
In a small bowl, combine fish sauce, palm sugar, water, and the garlic–white pepper–cilantro root paste. Stir until the sugar fully dissolves. Set aside.
3. Grill the Beef
Preheat a grill or cast-iron pan over high heat. Grill the steak for 3–5 minutes per side, flipping every 30–45 seconds for even char and doneness. During the final minute, brush both sides with the glaze. Remove from heat and let the steak rest for at least half the cooking time. Slice thinly against the grain.
4. Make the Dressing
Whisk fish sauce, lime juice, and sugar together until the sugar dissolves. Taste and adjust for balance — it should be salty, sour, and lightly sweet. Add crushed Thai chilies and garlic, then let sit for 5 minutes to infuse.
5. Assemble the Salad
In a large mixing bowl, combine beef (5-6 oz), onion, cherry tomatoes, Chinese celery, cucumber, scallions, lemongrass, and lime leaf. Add the sliced beef, pour over the dressing, and toss gently to coat.
6. Garnish & Serve
Transfer to a serving platter. Top with fresh cilantro and extra lemongrass. Serve immediately while the beef is still slightly warm.
