Food Yum!

Thai Beef Salad

Summer is almost coming to an end, which means so is salad season. I don’t know about you, but when it’s really hot outside, I don’t really feel like eating something heavy, so I’ll tend to have more salads than I usually do.

This Thai Beef Salad is amazing! So good and light, but filling at the same time.

Try it out and let me know what you think 🙂


  • Shaved Beef
  • Vermicelli Rice Noodles
  • Handful of Thai Basil
  • Handful of Mint
  • 3 Mini Cucumbers, diced
  • Spring Mix
  • 1 Shallot, diced
  • 1 Lime, juiced
  • 2 Tbsp Soy Sauce
  • 3 Tbsp Sweet Chili Sauce
  • Handful of Peanuts
  • Salt & Pepper
  • Olive Oil
  • Water


  1. Bring a kettle of water to boil.
  2. In a medium bowl, combine lime juice, 1 tbsp soy sauce, 2 tbsp sweet chili sauce, pepper. Mix well.
  3. Pat the shaved beef dry and add it to the mixing bowl along with the shallot. Stir well.
  4. Over a large bowl, break the rice noodles in half. Add enough boiling water from the kettle to cover. Set aside until the noodles are tender and cooked through. About 2-3 minutes.
  5. Drain then rinse the noodles under room-temperature water. Set aside.
  6. Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil.
  7. Add the meat to pan with marinade and stir until meat is cooked.
  8. In another large bowl, add 1 tbsp soy sauce, 1 tbsp sweet chili sauce. Mix well.
  9. Add noodles, cucumbers and spring mix. Toss until well combined. Add the meat. Tear over mint and basil on top. Sprinkle peanuts.
  10. Enjoy!

***Original recipe requires also grape tomatoes. I’m not a fan of tomatoes so I don’t include them, but feel free to add some if you want 🙂

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