There are very few salads that compare to a real Thai beef salad. Done right, it’s got to be one of the most beautifully layered salads there is, and much of that comes down to the dressing. It’s sharp, sweet, salty and spicy, with an interesting combination of ingredients that ticks almost every box.
The balance is everything here though - you want the sweetness, acidity, salt, spice and savouriness, all fighting for attention without one dominating the other. We will hand crush and grind a lot in this recipe, so get yourself a good molcajete or coarse pestle and mortar. If not, just use a food processor which honestly is much easier anyway.
In this recipe, I’ll run you through all the important elements and techniques, from the balancing out this potent dressing, through to making the toasted rice powder and crispy garnish. The rice powder may seem minor, but it completely changes the salad. It adds nuttiness, texture and body whilst helping absorb excess dressing, so everything clings properly instead of becoming watery.
Now then, let’s get into it.
A few things to know before you start
Rice powder: You need to use a specific type of rice for this. Once toasted, it adds an amazing flavour.
Lemongrass: This isn’t traditional, but we will use it in two ways. It adds a lovely citrus aroma and freshness that works perfectly with the grilled beef.
Taste: Adjust the dressing once everything has been combined to suit your taste. More on this later.
Steak: You can choose whichever cut you like – but marbling is important. Extra fat is welcome here.
Dressing: Don’t overdress the salad. Add some dressing first, toss, then adjust. The vegetables and herbs release moisture as they sit.
Serves 2
