Chef Anthony’s Recipes – Thai Beef Salad

Serves Two

You just can’t beat a fresh, spicy salad such as this on a hot summer’s day. This aromatic Asian salad combines lemony-flavoured coriander leaves with refreshing mint and beef. This salad can also be served on its own or as part of a Thai banquet.


  • 350 g Thinly sliced rump or rib fillet
  • 1 tsp Ginger
  • ½ cup Coriander
  • 1 juice and zest of Lime
  • 100 mLs Sweet chilli sauce
  • 50 mLs Kecap manis (Sweet Soy)
  • 2 finely sliced Shallots
  • 1 tsp Sambal olek
  • 1 ½ Tbsps Sesame oil


  • Mix the above ingredients and marinate for one hour.
  • Pour 1 ½ tablespoons of sesame oil into a hot wok.
  • Add beef and stir fry till cooked. Keep it moving to prevent it from sticking and burning.
  • Place delicately on a salad of shredded Wombok, crispy noodles, crushed cashews and thinly sliced crisp red capsicum.
  • Use the wok juices to dress the salad.
  • Serve immediately.