Thai Beef Salad Recipe

Bring beef to room temperature

Remove the dry-aged beef fillet from the refrigerator 30 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season

Season the beef all over with 1 tsp salt and 1/2 tsp freshly ground black pepper, pressing lightly to adhere.

Sear and rest

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Sear the beef 1.5–2 minutes per side for medium-rare (depending on thickness), searing the edges briefly to render and color. Use an instant-read thermometer: remove at 125–128°F (52–53°C) for medium-rare. Transfer to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing thinly across the grain.

Prepare cucumber

For smashed cucumber: lightly crush the cucumber with the flat side of a knife or rolling pin until it splits, then slice into 1/2-inch pieces. If using a whole English cucumber instead of Lebanese, seed if watery. Place cucumber in a bowl and lightly salt to draw out excess moisture for 5 minutes, then drain any excess liquid.

Prepare kohlrabi and tomatoes

Peel and julienne the kohlrabi into thin matchsticks. Halve the cherry tomatoes. Very thinly slice the red onion; if you prefer milder onion, rinse in cold water and drain.

Assemble herbs

Roughly chop cilantro, tear mint and basil leaves. Keep herbs separate until tossing so they remain bright and fresh.

Make dressing

In a small bowl, combine 3 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 teaspoon light soy sauce, and 1 tablespoon palm or brown sugar. Stir until sugar dissolves. Add 1 finely minced garlic clove, the sliced Thai chili (start with half if you prefer milder heat), and the optional 1 tsp minced lemongrass. Taste and adjust: more lime for brightness, more fish sauce for saltiness, or a pinch more sugar to balance.

Emulsify

Whisk vigorously for 30 seconds to lightly emulsify. If desired, add 1 teaspoon neutral oil to slightly round the dressing.

Toast cashews

If your cashews are not toasted, warm a small dry skillet over medium heat and toast the cashews, shaking frequently, until fragrant and lightly golden, about 3–4 minutes. Roughly chop and set aside.

Optional fried garnish

If using fried shallots or garlic, drain on paper towels so they stay crisp.

Combine the prepped cucumber, kohlrabi, cherry tomatoes, and sliced red onion in a large mixing bowl. Add most of the chopped herbs (reserve a small handful for finishing). Pour about two-thirds of the dressing over the vegetables and toss gently to coat. Taste and add more dressing if needed — the salad should be bright, salty, tangy, and slightly sweet.

Arrange dressed vegetables on a serving platter or divide between plates. Thinly slice the rested beef across the grain into 1/8–1/4-inch slices and fan over the salad.

Scatter toasted cashews and reserved fresh herbs over the top. Sprinkle optional fried shallots or garlic for extra crunch. Serve immediately with lime wedges on the side.