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Thai Beef Salad

BT Calgary | posted Wednesday, Apr 15th, 2015

(Yield 12 portions)


  • 1.5lb Beef Tenderloin, Cooked Medium Rare and Cooled (could use leftover chicken or seafood)
  • 6 Cloves Garlic, Minced
  • ΒΌ C Mint leaves
  • 6 Green Chilies Sliced Into Rings
  • 1 Onion, Julienne
  • 1 Lime, Juice Only
  • 3 Tbsp. Fish Sauce
  • TT rock salt and cracked black pepper


  • 12 pieces of lettuce or Belgium Endive leaves
  • 12 tomato slices
  • 6 green onions cut on the bias
  • 9 sprigs of cilantro, chopped


1. Slice the meat into thin slices and mix it with the garlic, mint, chili, onions, lime, fish sauce and seasoning. Allow it to sit for one hour in the refrigerator to retain the flavors.

2. Serve the beef on a bed of lettuce and garnish with tomatoes. Sprinkle the green onions and cilantro on top. Finish it with rock salt and cracked black pepper.


Courtesy SAIT Culinary Campus

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