Spicy Grilled Beef Salad – Dusit Thani Recipe


Spicy Grilled Beef Salad

Yum is a dish made by mixing vegetables, meat and other
ingredients with spicy dressing. There are 3 major types of
dressings classified by the main ingredients used: fresh
ingredients (mainly lime juice, fish sauce and chillies),
roasted chilli paste (roasted chilli paste, possibly roasted
coconut, coconut cream, fried shallot or garlic) and lastly,
roasted curry paste (curry paste stir-fried with herbs and
coconut milk, generally used in ‘Yum Yai’ (mixed salad) and
‘Yum Hua Pli’ (banana blossom salad)).”

(Serves 2)

  • 180 g. beef tenderloin
  • 5 ml. fish sauce
  • 1.5 g. black peppercorns, ground
  • 30 g. long cucumber,
    seeded and cut into
    bite-sized pieces
  • 30 g. onion, sliced
  • 50 g. tomato, blanched in
    hot water, peeled
    and sliced
  • 20 g. Chinese celery, cut
    into 2-inch lengths
  • 15 g. spring onion, cut
    into 2-inch lengths
  • 3 g. coriander leavesSPICY SALAD DRESSING
  • 10 g. Thai garlic, peeled
  • 5 g. coriander root,
    coarsely chopped
  • 15 g. red spur chilli, seeded
    and coarsely chopped
  • 5 g. hot chilli pepper,
    coarsely chopped
  • 30 ml. lime juice
  • 30 ml. fish sauce
  • 10 g. palm sugar


1. Marinate the beef tenderloin with fish sauce and pepper
in a bowl. Toss to mix well. Leave to marinate in a fridge
for about 2-3 minutes.

2. Make the dressing, by pounding garlic, coriander root, red
spur chilli and hot chilli pepper until fine. Season with lime
juice, fish sauce and palm sugar. Mix well and set aside.

3. Grill the marinated beef over a medium heat until
medium-rare. Remove from the heat and allow to cool for
about 2-3 minutes. Then thinly slice into bite-sized pieces.

4. Put the sliced beef in a bowl. Mix in the dressing. Toss
well, then add cucumber, onion, tomato and Chinese celery.
Toss lightly.

5. Arrange on a plate and garnish with spring onions and
coriander leaves.


• You can substitute chicken or seafood for beef tenderloin.
• Thai style spicy salad should be a pleasant balance of
sour-salty-sweet and spicy.

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