Beef Thai Salad

Thai Beef Salad – fresh and tasty salad!

You may have noticed that I love asian food .

I came up with this recipe during my holidays. This salad could be served cool or semi hot (just the beef of course!).

Look at that! Is not that yummy?

I made ​​three bowls of this tasty salad .

Thai beef salad - fresh and tasty with Peregrination GourmandeSo you have to start with beef marinade . Please, if you’d prefer a lighter salad, use chicken or fish like salmon for example.

Marinade:

Slice thinly 200g of beef

2 tbs fish sauce

1 tbs sweet soy sauce

Fresh grated ginger 1.5 cm

2 garlic gloves grated

Let it rest in the fridge for Several hours. I let mine for 3 hours. It was really tasty.

Thai beef salad - fresh and tasty with Peregrination Gourmande

Veggies:

1 sliced ​​avocado

8 cherry tomatoes cut in 2

1/2 cucumber sliced ​​thinly

Herbs: basil and chive

Some salad leaves (as much as you like, I used iceberg salad)

Some vermicelli rice noodles (same, as much as you like!)

Thai beef salad - fresh and tasty with Peregrination Gourmande

Sauce:

1 tbs peanut butter

2 ts Soy sauce

1 ts vineagar (I used cider vinegar)

1/2 lime juice

Salt, pepper

1 tbs sesame seeds

Beef thai salad by Peregrination gourmande

When veggies and vermicelli are ready and cool, cook the beef was hot pan. Let it cool on a plate and start to arrange your beautiful and colorful thai beef salad!

Arrange your bowls or flat as you like.

Thai beef salad - fresh and tasty with Peregrination Gourmande

Beef Thai Salad
Author: 
Recipe type: salad
Cuisine: asian
Prep time: 
Total time: 
 
A flavory salad for asian food lovers.
Ingredients
  • Marinade:
  • 200g Thin slices of beef
  • 2 tbs fish sauce
  • 1 tbs sweet soy sauce
  • Fresh grated ginger 1.5 cm
  • 2 garlic gloves grated
  • Veggies:
  • 1 sliced ​​avocado
  • 8 cherry tomatoes cut in 2
  • ½ cucumber sliced ​​thinly
  • Herbs: basil and chive
  • Some salad leaves (as much as you like, I used iceberg salad)
  • Some vermicelli rice noodles (same, as much as you like!)
  • Sauce:
  • 1 tbs peanut butter
  • 2 ts soy sauce
  • 1 ts vineagar (I used cider vinegar)
  • ½ lime juice
  • Salt, pepper
  • 1 tbs sesame seeds
Instructions
  1. Let the meet marinate and rest in the fridge for several hours. I let mine for 3 hours. It was really tasty.
  2. Prepare the rice vermicelli as on instruction on the box.
  3. Prepare the veggies.
  4. Prepare the sauce.
  5. Arrange the bowls.

 

Enjoy the good food! Have a nice and healthy monday folks!

 

 

  • This ticks all the boxes – fresh, simple AND delicious! Yum!

  • Such pretty colours and gorgeous photos too. Brilliant combo of flavours too!

  • Kate this is very much my kind of salad, it looks so delicious, loving the sound of that marinade and sauce. I much prefer eating beef this way rather than a steak on my plate, although if the steak was to be served with a good sauce like your salad it may be a different story 😉
    Thanks for linking up with our Fabulous Foodie Fridays Party.
    Have a beautiful weekend and gorgeous Mother’s Day xx

  • Anne Jutras

    Bonjour Cathy,
    Cette recette a l’air succulente, j’aime les saveurs exotiques que tu nous proposes. Miam!