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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

5 from 1 vote
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.