Thai Beef Salad

Wednesday, September 21st, 2011 | click here to comment

With the amount of Vietnamese and Thai food we cook in our house, you'd think we were Southeast Asian, but we're not. Although I like to say I'm Asian by association since I spent tons of time growing up with my Lao best friend. I was not adventurous as a child when it came to food and never really appreciated their cooking until recently. Now I can't get enough of exploring Vietnamese and Thai recipes at home.

Many Southeast Asian dishes are already naturally gluten-free and any that aren't can be easily modified in most cases. One of my favorite dishes is Thai Beef Salad. It's so simple to make, but incredibly full of flavor - hitting on salty, sour, sweet all in one bite. I found a great recipe from Souvlaki for the Soul that looked so amazing I had to give it a whirl and I'm so glad I did, because I'm adding it to my dinner rotation. I swapped out the dressing for a different version, because I found the original version to be too oily. 

The recipe calls for filet mignon, which I've shied away from cooking at home because the handful of times we've made it I haven't been wowed. I've had some amazing filet in restaurants and I after a few mediocre attempts at home I figured why bother, I can always have it when I eat out, but not any more. The richness of the filet in this recipe is the perfect centerpiece for the dish and it really melts in your mouth if you're careful in your preparation of the meat. I love making this dish for a quick, satisfying meal after work, but it's a great starter for a larger meal too...served with loads of red wine of course. If you try it, let me know what you think!

Thai Beef Salad


  • 2 medallions of good quality filet mignon
  • 2 tomatoes, deseeded and chopped
  • 2 seedless cucumbers, sliced 
  • half a small red onion thinly sliced
  • small bunch of cilantro
  • small bunch of mint leaves
  • handful of dry roasted peanuts
  • fried shallots for garnishing


  • 1/2 cup of water
  • 1 tablespoon rice vinegar 
  • 2 tablespoon fresh squeezed lime juice 
  • 2 tablespoons sugar
  • 1 hot chile pepper or Jalapeno (or more to your liking)
  • 3 cloves of garlic (you can use more or less depending on what you like)
  • 1 tablespoon fish sauce
Pre-heat your oven to about 375 - 400 degrees.
Prepare your salad dressing and set a little aside in a small dish for garnish. For the dressing, aim for a nice combo of salty, sweet, spicy and sour. Add cucumber, tomato, red onion, cilantro, mint and peanuts to the bowl and toss with the dressing. 
Sear your filet in a hot pan (I used a cast iron pan) a few mins each side. Place the cast iron pan into the oven and cook for about 10 mins.

Take the beef out of the oven, put the medallions on a plate and let it rest for a few minutes. Once rested (and cool enough to touch), slice diagonally. Add your dressed salad ingredients to a plate first and then add a layer of beef slices on top. Drizzle a little extra of the dressing on top from your reserve. Voila!


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