Asian Beef Salad


What’s for lunch honey?  Spicy Asian Beef Salad

My craving for Asian salads began when Mr. N and I were having lunch at my brother’s and his girlfriend’s house and they made us something similar. It’s a great change to traditional salads and the combination of spicy, acidic, sweet and salty works its wonders in the mouth. They used salted peanuts as well but I was lacking them at home, but they do add a great crunch and saltines that sesame seeds do not. Coriander is also a key element in this dish, but I simply hate the taste of it so I won’t be using it.. ever! This salad is healthy and can be altered in different ways, perfect for warm summer weathers!


  • Carrots
  • Cucumber
  • Red and Green Chili
  • Beef
  • sesame seeds
  • Radish
  • Thai Basil



  • 1 tbsp lime or lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp white wine vinegar
  • Grated ginger
  • 1-2 tsp sugar



Begin by preparing the beef, make sure his is room temperature.  Cut a long even sized rectangular piece and add black pepper to all sides. On a hot pan, fry each side for about 30 seconds (no grease needed) and tightly wrap it with cling film. Place in the fridge for a couple fo hours.

In a bowl, chop the vegetables in lengthy pieces, except for the radish and chilis. Mix together all the dressing ingredients and add to the vegetables. Let it marinade for about an hour.

To plate: Place thin beef slices on a bed of vegetables and add some Thai basil and sesame seeds.


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