Reviewed: May 8, 2012

I had fondu beef in my freezer that i wanted to get rid of and decided a thai beef salad would be good for it. I made a few minor changes to the recipe. I added a tbs of hoisin sauce. I also subbed the white sugar with splenda since i am diabetic. I omitted the lettuce and tomatoes, i only used cucumbers. I let everything sit in my fridge for almost 2 days before i ate it, and it was really good and flavorful. The sauce smelled very strong, but mellowed down with the coriander, mint, and cucumbers. I'd consider buying fondu beef to "get rid of" again for this.

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Reviewer:

Bcakes

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

Reviewed: Jan. 21, 2012

Absolutely delicious! The lime dressing with cilantro and mint was so fresh, with the hint of fish sauce and chili sauce. It had a slight kick that everyone loved. Very authentic flavors.

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Reviewer:

Shelley

Cooking Level: Intermediate

Home Town: Evanston, Illinois, USA

Reviewed: Oct. 30, 2011

This salad was amazing! I did not use the mint but all of the cilantro, and had romaine so used it.Otherwise made as written. I have had weight loss surgery so its nice to find a flavorful good food that is good for me. I did sub splenda for the sugar..try it..you wont be disappointed!

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Reviewer:

iveyrow

Reviewed: Sep. 4, 2011

I made this for a friend who loves all Thai food and it got 5 plus stars!!!!! I did leave out the mint leaves and used 1/4 cup splenda for sugar....it was superb! And a quick tip: my local Oriental market sells a big jar of frozen lemongrass minced for about $3.00...a very many more salads to come!!!!! Thanks!

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Reviewer:

James

Cooking Level: Beginning

Home Town: Davie, Florida, USA

Reviewed: Jul. 11, 2011

I added carrots and snow peas as well. I also made a little less sauce than the recipe suggested and served the salad with rice. Whole family loved it, including my fussy 7 year old.

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Reviewer:

Ezara

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Jun. 24, 2011

I Love this Recipe, I did add more hot sauce, a little too sweet for my liking but it was just as good as Thai Beef salad in a restaurant.

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Reviewer:

Mariafitz

Reviewed: Jun. 17, 2011

Love this recipe. Did not use the mint, as we don't care for it and used 1 T of lemon grass paste for fresh (couldn't find fresh). Let it sit overnight as some suggested and it was fabulous. Think I might sprinkle with some chopped dry-roasted, unsalted peanuts for a little crunch next time. A keeper!

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Reviewer:

Rusty's girl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jun. 15, 2011

This is delicious and may I suggest using Angus or Kobe beef (if you can find it).

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Reviewer:

I_Fortuna

Reviewed: Apr. 24, 2011

followed the recipe to the T (happens very rarely, lol). Made it together with some chicken larb for my boyfriend's family's easter feast and everybody absolultely loved it. So happy I made it :) won't be the last time!!

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Reviewer:

anngeiger

Reviewed: Dec. 30, 2010

This was wonderful. I did make a couple small changes - I realized the next day that I totally forgot to put the cucumber in. Oh well, it tasted great anyway! I also used about 9 mint springs (not a whole cup), and probably 1 cup of cilantro BEFORE it was chopped. I also just used 1/4 C fish sauce (mostly because I'm pregnant and the fish smell wasn't too appealing). I cooked the steak 4 min per side, and it was a little rare in the middle, but after soaking in the dressing for 3 hours, it was "cooked" just right! Tastes just like the beef salad at the Thai restaurant that I love.

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