Preparation time: 30–35 min
Servings: 3–4
Author: Sebastian Kornacki – chef collaborating with MARK’S, beef specialist.
Thai cuisine is a true explosion of aromas, freshness, and spicy notes. Its most recognizable dishes include Tom Yum soup, Pad Thai noodles, and colorful salads that blend sweetness, heat, acidity, and saltiness in a single bite.
The salad we propose is not a classic recipe straight from Thailand but rather a fusion-inspired creation. It combines Oriental ingredients with high-quality Polish beef, making it perfect as either an impressive appetizer or a light main course.
Its Thai character comes primarily from cilantro, fish sauce, mango, chili peppers, and peanuts. We pair these ingredients with boneless, marbled beef sirloin (roast beef) from MARK’S: *Selected Unaged Beef*. This combination results in a salad that is bold, fresh, and highly aromatic.
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Join us for an Oriental feast starring beef. It is worth noting that in Thai cuisine, fish sauce—which is intensely salty on its own—often replaces salt. So season carefully – start with a small amount,
Ingredients for Thai roast beef salad
marbled boneless beef roast (roast beef cut) – 300 g,
ripe mango – 1,
peanuts (preferably raw/unroasted) – 100 g,
cucumber – 1,
red bell pepper – 1,
small red onion – 1,
fresh cilantro – 1 bunch,
fish sauce – 2–3 tbsp,
lime juice – 2 tbsp,
cane sugar – 1 tbsp,
chili peppers – 1 or 2, depending on preferred heat level,
mung bean sprouts – 15 g,
salt and pepper – to taste.
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Step-by-step salad preparation
First, cook the beef. It is best to slice it very thinly—about 3–5 mm thick—so the meat cooks quickly to the desired doneness. Heat a little oil in a pan and sear the slices over high heat for roughly 2 minutes on each side. They should be nicely browned but still juicy on the inside.
Once cooked, remove the beef from the pan and set aside to cool. Keep an eye on the cooking time; frying for too long will cause the delicate slices to lose their juiciness.
Next, prepare the vegetables and fruit. Dice the mango, slice the cucumber thinly, cut the bell pepper into strips, and slice the onion into fine rings. Cutting the ingredients this way ensures the salad is not only tasty but also visually appealing.
Prepare the dressing separately. In a small bowl, combine the fish sauce, lime juice, cane sugar, and finely chopped chili peppers. Stir until the sugar has completely dissolved and the sauce is smooth and uniform.
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The Finish: Combining Ingredients and Serving
Place the slices of fried sirloin, mango, cucumber, bell pepper, red onion, and chopped cilantro into a large bowl. Pour the prepared sauce over the mixture and toss gently so the ingredients retain their shape and freshness. Finally, sprinkle the salad with peanuts and mung bean sprouts. These add a pleasant crunch to the dish and highlight its light, fresh character. The result? A vibrant Thai salad featuring beef, mango, and a spicy chili kick that transports you straight to the bustling streets of Bangkok.
If you feel the flavor needs a little tweaking, you can add a pinch of salt or pepper, though it is best to use them sparingly. The fish sauce, lime, and chili already create a bold, well-balanced flavor profile. And if this salad becomes a staple in your kitchen, remember that the key to success is high-quality beef from MARK’S. The right cut of sirloin elevates even a simple salad into a premium-class dish.
