Oriental beef salad


This is a light version of a popular Thai beef salad. Serve with sesame bread sticks.


2 T soy sauce
1 t sugar
2 T sesame oil (dark type)
1 chili pepper (fresh green chili, seeded and finely chopped)
1 lb beef (boneless beef sirloin steak, cut 1 inch thick)
1⁄2 onion (red onion, cut into thin wedges)
3 T coriander (fresh leaves, chopped)
2 T juice (pineapple juice)
2 T peanuts (optional, roasted peanuts)
1 pk salad leaves (mixed leaves)
1 carrot (optional, peeled and shredded)
1 c bell pepper (optional, mixed color peppers cut into strips)


Prepare the dressing.

  1. Place pineapple juice, soy sacue, sugar, dark sesame oil and chopped green chili into a small bowl and mix thoroughly.
  2. Chill until required.

Cook the steak.

  1. Broil steak for 15-20 minutes in a broil pan at 4-6 inches from the heat.
  2. Let it stand for 10 minutes.
  3. Cut into slices, crosswise.

Assemble the salad.

  1. Mix the sliced steak, onion and coriander in a medium sized bowl.
  2. Pour over the dressing and toss to coat.
  3. Arrange a bed of salad leaves on four plates.
  4. Distribute the beef and onion mixture on top.
  5. Garnish with peanuts.
  6. Serve straight away.


Omit the sesame bread sticks for a gluten free diet, use rice cakes instead.

6 servings
Preparation time
Cooking time
Total time
35 minutes

Oriental beef salad