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Warm Thai beef salad

Category: conception

Duration: medium


Keywords: iron, conception, male fertility, female fertility, protein


Get your spice on with this delicious beef salad. Garnish with basil and chillies for some extra zing!

Warm Thai beef salad


  • 700g boneless beef sirloin (New York Cut), trimmed
  • 2 limes, zested and juiced
  • 1⁄3 cup peanut oil
  • 2 red birdseye chillies, roughly chopped
  • 1 tbspn palm sugar, grated
  • 1 tbspn fish sauce
  • 2 1⁄2 cups bean sprouts
  • 2 small cucumbers, peeled and cut into batons
  • 2 bunches baby pak choy (or other greens of your choice), blanched and refreshed
  • 1 bunch Thai basil, to serve
  • 10 red chillies, to serve
  • 1⁄2 cup chilli jam to serve


  1. Marinate beef in the juice and zest of one lime, the oil, chillies, palm sugar and fish sauce for at least two hours. Remove and pat dry.
  2. Heat a char-grill and cook the beef to desired doneness, then rest.
  3. Divide the bean sprouts, cucumber and pak choy leaves between five plates.
  4. Slice beef across the grain.
  5. Combine the chilli jam with the remaining lime juice and zest, and brush or drizzle generously over the beef slices.
  6. Arrange the beef slices over the five plates of salad, garnish with basil and extra chillies and serve immediately.

Serves 5

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Warm Thai beef salad

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