Jamie Oliver Thai Beef Salad Recipe

I’ll be real — I never used to think “salad” and “exciting dinner” belonged in the same sentence. But then this Thai beef salad happened. It’s fresh but hearty, full of crunch and heat and limey zing, and that steak? Yeah. It makes the whole thing feel like you planned a proper meal, even if you threw it together with the fan on full blast and a cold drink in hand.

The first time I made this, it was one of those “what do I do with this rump steak?” situations. I had some herbs going limp in the fridge, a rogue cucumber, and a packet of peanuts I kept forgetting I owned. A bit of slicing, a slap of the grill, and suddenly there it was — a bowl of flavours that just snap together. Not dainty. Not fussy. Just full-on flavour.

Why You’ll Love It

• The steak is juicy, charred, and quick to cook
• It’s packed with herbs — mint, coriander, Thai basil — total flavour bomb
• No heavy dressing, just a sharp, zingy punch that ties it all up
• A little heat, a little crunch, and loads of texture
• Great as a main meal — filling but not heavy
• Can be prepped ahead — just grill the steak and toss when ready

Ingredients

• 1½ tbsp fresh lime juice
• 1 garlic clove, crushed
• 1 tbsp finely chopped palm sugar (or brown sugar)
• 1 tbsp fish sauce
• 2 tsp sesame oil
• 1 tsp soy sauce
• 2 tsp fresh ginger, grated
• 680g beef rump steak
• 200g grape tomatoes, quartered
• 1 continental cucumber, thinly sliced diagonally
• 1 red onion, thinly wedged
• 2 long red chillies, deseeded, thinly sliced lengthways
• 1 bunch fresh mint, leaves picked (tear the big ones)
• 1 bunch coriander, leaves picked
• 1 bunch Thai basil, leaves picked (tear if large)
• 55g toasted peanuts, chopped
• 4 makrut lime leaves, centre veins removed, finely shredded

How to Make It

Marinate the steak with punch:

In a jug, whisk together lime juice, garlic, sugar, fish sauce, sesame oil, soy, and ginger. Pour half over the steak in a dish. Cover and stick it in the fridge for about 2 hours. Flip it once if you remember. No stress if not.

Sear it like you mean it:

Get a grill or griddle pan nice and hot. Sear the steak for 2–3 minutes each side (medium is best here). Let it rest, covered in foil, for 10 minutes. The juices matter.

Chop the crunchy bits:

Slice your tomatoes, cucumbers, onions, and chillies. Toss them into a big mixing bowl. Honestly, don’t be too precious — just aim for bite-sized.

Get herby with it:

Add all your herbs — mint, coriander, Thai basil — plus those lime leaves if you’ve got ‘em. The fragrance? Unreal.

Slice the steak across the grain:

After resting, cut the steak into thin strips. Cutting across the grain keeps it tender. Learned that the hard way.

Build the salad:

Toss the steak into the veg and herb mix. Drizzle over the rest of the dressing and give it a gentle toss. You want the steak to stay juicy and proud, not lost in the mix.

Finish with crunch:

Sprinkle on the chopped peanuts right at the end so they keep their bite. Serve straight away. Or eat half standing at the counter like I always do.

Common Mistakes and How to Dodge Them

Beef’s too tough?
You probably overcooked it or sliced it the wrong way. Resting is key. And always cut against the grain.

Dressing’s too salty?
Fish sauce is powerful. Add more lime juice or a pinch of sugar to even it out. Always taste as you go.

It’s all gone soggy.
Don’t let it sit too long once dressed — those herbs and cucumbers wilt fast. Build it fresh just before serving.

Too spicy?
Skip or reduce the chillies. Or keep them on the side for people to add their own heat. No shame in that.

Storage and Reheating

Fridge:
You can keep leftovers for a day. The herbs might wilt, but the flavour is still banging. Store dressing separately if you’re planning ahead.

Freezer:
Steak — yes. Salad — no. Herbs and cucumber don’t freeze well.

Microwave:
Only for the steak, and only gently. The rest should stay cold and crisp.

Leftover tip:
Wrap it all up in rice paper or throw it into a bowl of rice noodles the next day. Makes a cracking lunch.

Frequently Asked Questions

Can I use another cut of beef?
Yep. Flank, sirloin, or even scotch fillet will work. Just don’t go too lean — you want some fat for flavour.

No palm sugar?
Use brown sugar or even a drizzle of honey. It’s just for balance.

Can I skip the fish sauce?
Technically yes, but it’s kinda the soul of the dressing. Try soy sauce with a dash of Worcestershire if you’re in a pinch.

Do I need makrut lime leaves?
They add amazing fragrance but no, not a dealbreaker. Add extra lime zest if you want a boost.

Nutrition Facts (Per Serving):

• Calories: ~480
• Fat: 27g
• Carbs: 15g
• Protein: 38g
• Sodium: 890mg
• Sugar: 7g