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Thai beef salad


Bring the tastes of our Full World Cruises to your kitchen with this delicious Thai beef salad recipe, straight from The Cookery Club’s Thai Street Food class

A serving of the Thai Beef salad

Makes 2-3 starters, or 8-12 Asian-style ceramic spoons



For the beef:

100g beef fillet 

1 tbsp light soy sauce

1 tbsp fish sauce


For the salad:

100g mixed lettuce leaves

2 tbsp mint leaves, thinly sliced

2 tbsp coriander leaves

0.5 - 1 red chilli, deseeded and finely sliced


For the dressing:

1 green chilli, deseeded and finely diced

1 tsp coriander root and stem, finely chopped

2 tsp fish sauce

1 lime, juiced

1 tsp palm sugar, finely grated

1 garlic clove, pureed

Salt, to taste


How to make

1. Place the beef, soy sauce and fish sauce in a small bowl and marinate for at least 30 minutes or overnight, turning occasionally.

2. Make the dressing by combining the ingredients in a pestle and mortar or small bowl of a food processor or stick blender. Combine together into a loose paste. The dressing should be a balance of hot, salty, sweet and sour.

3. Remove the fillet from the marinade. Heat a little oil in a frying pan and brown the beef evenly on all sides and cook through to preference. Remove from the pan and allow to rest.

4. To serve, stir the chilli and mint and coriander leaves through the lettuce leaves, then stir through the dressing and place in serving dishes or ceramic spoons. Slice the beef thinly and place on top of the salad mixture.


You can discover many more exciting recipes from around the world during a cookery lesson at The Cookery Club on board Britannia.


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