Barbecued Thai beef salad

This is a slight variation on a traditional Thai beef salad, in that everything bar the noodles are cooked on the barbecue. Barbecuing all the vegetables adds extra depth and sweetness to the flavours.



  • 2 sirloin steaks
  • 1 bunch of bok choi, with the bottoms cut off
  • 2 capsicums cut into crescents
  • 1 spring onion cut into 2cm tubes
  • Bunch of green beans topped and tailed


  • 2cm piece of fresh ginger, skinned and julienned
  • 2 tbsp coriander stems finely chopped
  • 1 tbsp lemongrass finely chopped
  • 2 cloves of garlic finely chopped
  • 1 hot chilli thinly sliced
  • 1 tbsp grated palm sugar
  • Juice and zest of two limes
  • 1 tbsp fish sauce
  • 2 tsp toasted sesame oil

To serve

  • 1 handful of Thai basil leaves
  • 1 handful of mint leaves
  • 1 handful of coriander leaves
  • 1 handful of peanuts or cashew nuts
  • 150g vermicelli noodles


  1. Heat up your barbecue and cook the meat and vegetables. The key is to cook quickly, adding a little char but keeping the vegetables crisp and the meat tender.
  2. Mix the ingredients in the dressing, tasting and adjusting.
  3. Soak the vermicelli in boiling water and drain.
  4. Plate up with a bed of noodles, topped by thinly slice steak, the vegetables and topped with the dressing, herbs and nuts.

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2 Responses to Barbecued Thai beef salad

  1. Babygirl says:

    This barbecued thai beef salad looks amazing. And you’re right, the flavors are more enhanced on the grill. Wonderful post and thanks for sharing this recipe

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