Thai beef salad recipe

By: Nikki and Jordan Shearer

Masterchef NZ runners up Nikki and Jordan Shearer's latest recipe is for delicious Thai beef salad.

Beef -salad

Serves 4

We love the flavours that Thai food brings. The perfect combination of sweet, sour and salty will make this dish one of your go-to easy meals.

This is also great to prepare earlier if you are heading out for a picnic, or leftovers for a work lunch. Make sure that if you are preparing earlier, store the cooked beef, dressing and salad separately and combine just before serving to keep everything fresh and crunchy.


  • 400g fillet steak
  • Olive oil
  • Salt


  • 1 red chilli, seeds removed finely sliced
  • 3 kaffir lime leaves, finely sliced
  • 3 tsp brown sugar
  • 4 Tbsp fish sauce
  • 3 Tbsp light soy sauce
  • Zest of one lime
  • Juice of 1 or 2 limes (depending on taste and size of limes)


  • ¼ red onion, finely sliced
  • 2 cups of your choice of salad greens
  • ½ cucumber, peeled and thinly sliced
  • Large handful fresh coriander
  • Large handful fresh mint
  • 1 cup crispy noodles
  • ½ cup crispy shallots (optional)


  1. Season fillet steak with salt and brush with a little olive oil.
  2. Heat a frying pan or barbeque to a high heat and cook steak to your liking. We recommend medium rare for this recipe.
  3. Remove from heat, cover with tinfoil, and set aside.
  4. Combine the 5 ingredients for the dressing together, adding juice of one lime to begin with, tasting then adding more if needed.
  5. In a small bowl cover sliced red onion with cold water and 3-4 ice cubes. This stops the onion being too overpowering. (If you love the taste of red onion you can skip this step).
  6. Mix the rest of the salad ingredients together, reserving shallots for garnish.
  7. Drain red onions and toss into the salad.
  8. Once beef has rested and cooled, finely slice.
  9. Top the salad with the sliced beef and drizzle with dressing, topping with crispy shallots.

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