Thai Grilled Beef Salad Recipe -
Thai Grilled Beef Salad Recipe
  • READY IN 50 mins

Thai Grilled Beef Salad

Recipe by  

"This is a simple Thai beef salad. It can be eaten hot or cold, but it is usually served at room temperature. The ingredients can be found at most major supermarkets or Asian markets."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    40 mins
  • COOK

    10 mins

    50 mins


  1. Preheat grill for medium-high heat.
  2. Grill beef to desired doneness, and allow to cool.
  3. While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic, ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste.
  4. Cut beef into bite-sized pieces. In a large bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat.
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  • Editor's Note:
  • Kecap manis is an intensely dark brown, syrupy-thick sauce similar to soy sauce, but with a sweeter, more complex flavor.

Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2008

De-Lish. 1 part molasses & 2 parts soy sauce can be substituted for the kepis manis.

Most Helpful Critical Review
Sep 28, 2009

I thought this recipe was too salty. I made the recipe as written. I even had the kecap manis in my cabinet. There was no balance of flavors, just too much salt. If I make it again (maybe) I would decrease the fish sauce and increase the Kecap Manis. I would even add a little chili-garlic sauce for a little heat.


23 Ratings

Jul 09, 2008

I loved this salad!! Instead of using Kecap Manis (which I am not completely sure what that is) I just mixed equal amounts of brown sugar and soy sauce and it came out perfect!! I also added a little rice vinegar to my liking. It was a good change from ordinary salad.

Jan 12, 2009

Delicious!!! I didn't add the chilli oil as I didn't have any and only a few drops of the sesame oil. Added some red pepper & cashew nuts to the salad and some brown sugar to the dressing to balance the salty fish sauce. Just the perfect salad for a summer evening.

Oct 17, 2008

Delicious! I made it just the way the recipe requested (doubling the sauce) and served over rice noodles. It was fabulous! It's refreshing to serve something that everyone is wondering when we'll have it again. Thanks for the terrific recipe.

Apr 17, 2012

This was super delicious. I used half the fish sauce and substituted 1TB soy sauce + 1 scant TB brown sugar for the kecap manis. Used eye of chuck which is similar to ribeye and pan fried in a very hot cast iron skillet. Very yummy!

Aug 11, 2009

Wonderful salad that's very similar to what we typically have in Thai restaurants. I didn't have any cilantro and used parsley instead. It was still good but I think the cilantro would have made it even better. Added sambal oelek (an Indonesian chilli sauce) and chilli flakes for an even spicier taste. Yummy!

May 15, 2009

This was SOOOO GOOD! I might cut back on the sesame oil a little next time, but just for my taste preference. I did add a little sugar to the dressing as I like my Asian food pretty sweet. I served this over some chopped iceberg lettuce to make it more of a salad and served a side of white rice as well. I highly recommend this recipe!


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 2712 mg
  • 108%

* Percent Daily Values are based on a 2,000 calorie diet.

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