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Beef Thai Salad

  • Writer: Groenz
    Groenz
  • Jun 24, 2021
  • 2 min read

Updated: 1 day ago

A Bright, Fragrant Beef Salad Built for Summer Service.

This Thai‑inspired beef salad brings together freshness, heat, and charred richness

Sweet Thai Chilli Sauce
Lemon Juice

in a way that feels tailor‑made for warm‑weather menus. It’s light enough for lunch service, bold enough for dinner, and fast enough for busy kitchens looking for flavour without compromise. With Frenchmaid Sweet Thai Chilli Sauce bringing glossy heat, Frenchmaid Lemon Juice adding refreshing lift, and a mix of herbs and crunchy peanuts for texture, this salad delivers balance in every bite. It’s a summer essential that leans into brightness, layered flavour, and operational ease.

Think of it as your go‑to warm‑weather main or side—fresh, punchy, aromatic, and designed to travel straight from grill to plate with minimal fuss.


Ingredients

  • 500g quality beef steak

  • 4 cups mixed lettuce leaves

  • 1/2 cup cherry tomatoes, halved

  • 1 cucumber, thinly sliced

  • 1 red onion, finely sliced

  • 1 bunch fresh coriander, leaves picked

  • 1 bunch fresh mint, leaves picked

  • 1/3 cup peanuts, coarsely chopped

  • Salt and pepper

  • 1 ½ Tbsp Frenchmaid Lemon Juice

  • 4 Tbsp Frenchmaid Sweet Thai Chilli Sauce

  • 1 garlic clove, minced

  • 1 Tbsp fish sauce

  • 1 Tbsp sesame oil

  • 1 tsp soy sauce

  • 1 tsp fresh ginger, finely grated


Method

  1. Build the Dressing & Marinade:In a bowl, whisk together Frenchmaid Sweet Thai Chilli Sauce, Frenchmaid Lemon Juice, garlic, fish sauce, sesame oil, soy sauce, and ginger. Adjust the balance—sweet, sour, umami—until it hits the perfect Thai‑inspired harmony.

  2. Marinate the Beef:Drizzle the beef with half the dressing and marinate for at least 3 hours, or ideally overnight for deeper flavour penetration.

  3. Grill to Perfection:Cook steak on a hot grill to your preferred doneness. Transfer to a plate, cover loosely with foil, and allow to rest for at least 10 minutes. Resting ensures clean slices and locked‑in juices.

  4. Assemble the Salad:In a large mixing bowl, combine lettuce, tomatoes, cucumber, and onion.

  5. Slice & Combine:Thinly slice the rested steak against the grain for tenderness. Add to the salad and drizzle with the remaining dressing. Toss gently so every leaf is lightly coated.

  6. Finish & Serve:Sprinkle with peanuts and garnish generously with coriander and mint leaves. Serve immediately for maximum crunch and herb freshness.


Chef’s Tips

  • For extra depth: Add grilled pineapple or charred capsicum to bring smoky sweetness.

  • Protein versatility: Works beautifully with grilled chicken, prawns, or seared tofu.

  • Batch-friendly: Pre‑wash salad greens and marinate beef ahead—dress to order to maintain crisp leaves and clean presentation.


Why It Works

This salad nails the trifecta of Thai‑style flavour balance: sweet heat from the Sweet Thai Chilli Sauce, bright acidity from the Lemon Juice, and umami depth from the soy and fish sauce. Paired with fresh herbs, crunchy peanuts, and charred beef, it becomes a dynamic summer dish that’s both refreshing and satisfying.

Perfect for menus looking to deliver maximum flavour with minimal labour—quick to prep, beautiful to plate, and consistently crowd‑pleasing.

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