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A plate of Thai Beef salad with sliced beef steak, mixed greens, halved cherry tomatoes, radishes and khao khua

Thai Beef Salad with Coriander Dressing and Khao Khua

Delicious juicy steak, sweet cherry tomatoes, crunchy radishes and mixed greens are tossed with a punchy coriander dressing and topped with khao khua - Thai roasted rice powder.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients
  

For the salad:

  • 250 quality steak tenderloin, striploin or flank steak are all great options
  • 1 tbsp olive oil
  • 1/2 tsp salt and pepper mix
  • A pack of mixed greens
  • 1 cucumber thinly sliced and deseeded
  • 4-5 red radishes thinly sliced
  • 10-12 cherry tomatoes halved
  • 1 tbsp fresh coriander leaves
  • 1 tbsp fresh mint leaves roughly chopped

For the dressing:

  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp hot water
  • 1/2 tsp finely chopped bird eye chilies or any other fresh red chili
  • 2 coriander stalks with leaves very finely chopped
  • 1 clove of garlic minced

For the topping:

  • 2 tbsp sticky rice
  • 1 makrut lime leaf optional
  • 1 lemongrass stalk optional
  • 3cm piece of galangal optional

Instructions
 

For the sauce:

  • Dissolve the sugar in hot water, add the other ingredients and mix to combine.

For the khao khua:

  • Heat a pan to medium and dry roast the rice with the aromatics (if using) until browned. Let cool for a few minutes, discard the aromatics and grind to coarse powder.

For the steak:

  • Take the meat out of the fridge 30 minutes before cooking.
  • Brush the steak with a little olive oil and season with salt and pepper.
  • Heat the pan to high and sear the steak on one side.
  • Turn, lower the heat and cook until medium rare (or to your liking).
  • Transfer to a plate, cover with foil and let rest while assembling the salad.

To assemble:

  • Combine the greens with mint and coriander leaves and toss with 2/3 of the dressing.
  • Add halved cherry tomatoes, sliced cucumbers and radishes and gently stir to combine.
  • Slice the steak, add to the bowl and drizzle with the remaining dressing.
  • Sprinkle with khao khua.

Notes

  • You can also add other vegetables such as red onion, bell peppers or carrots.
  • You can replace fish sauce with soy sauce (or a mixture of soy and Worcestershire sauce).
  • Medium steak does not last well in the fridge, so this salad is best consumed immediately.