Skip to content

Meat, South and Southeast Asian

Thai grilled beef salad with sticky rice

Thai grilled beef salad with sticky rice is a full meal for 4 people, ready in 40 minutes, easy to make, at €4.10 per serving. Sliced grilled beef gets tossed warm into a lime, fish sauce and chili dressing, with shallots, fresh herbs and sticky rice on the side. The key is serving the beef while it's still warm so it soaks up the dressing fully.

Tonight, a Thai grilled beef salad with lime, mint, shallots and chili, served with sticky rice. Fresh and bright.

Thai grilled beef salad with sticky rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.10
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall

This salad breaks from the usual composed salads, because warm grilled beef lands on crisp vegetables and fresh herbs. The lime, fish sauce and chili dressing wakes everything up, tangy, salty and just sweet enough. Sticky rice on the side makes it filling without weighing the meal down, and the romaine stays crunchy until the last bite.

This is the kind of dish to make on a spring or summer evening, when you want something light but still satisfying, or to serve friends without spending hours in the kitchen. Mon Chou leans toward serving this to adults, since the chili and bold herbs make it less obvious for kids. In 40 minutes, you get a bright, colorful dinner that breaks up the weekly routine.

The ingredients

4 people

Butcher

  • Hanger steak or ribeye 600 g

Fruits and vegetables

  • Lime 3
  • Fresh chili 2
  • Shallots 3
  • Mint 1 bunch
  • Cilantro 1 bunch
  • Cucumber 1
  • Cherry tomatoes 200 g
  • Romaine lettuce 1

Pantry

  • Fish sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 2 tsp
  • Sticky riceoften in the pantry 300 g

Allergens Fish

The step by step recipe

  1. Cook the sticky rice after soaking it. 25 min

    Soaking it 30 minutes ahead gives the best texture.

  2. Sear the beef over high heat for 3 to 4 minutes per side in a very hot pan, then let it rest. 8 min

    Don't poke it with a fork, you'd lose the juices.

  3. Mix lime juice, fish sauce, sugar and chopped chili to make the dressing.

    Taste it, it should be very tangy and only a little sweet.

  4. Thinly slice the shallots, halve the cucumber and cherry tomatoes, and chop the herbs.

    Soak the shallots in cold water for 5 minutes to soften their bite.

  5. Slice the beef, toss it with the dressing and vegetables, and serve over romaine with the sticky rice.

    Add the dressing at the last moment to keep the crunch.

Our tips to get it right

  • Pick a well marbled hanger steak or a thick ribeye, it holds up better to high heat searing without drying out.
  • Make the dressing and chop the vegetables while the rice soaks, so everything is ready the moment you slice the beef.
  • Serve right after tossing the beef with the dressing, the salad loses its crunch if it sits too long.

The variations

  • Swap the beef for sliced grilled chicken for a milder version that's just as quick.
  • For a vegetarian version, use grilled firm tofu and replace the fish sauce with soy sauce.
  • For kids, cut back on the chili and serve the dressing on the side so everyone can adjust to taste.

What to serve it with

  • Sparkling water with lime
  • Crushed peanuts on top
  • Unsweetened iced tea

Storage

Store the sticky rice and beef separately from the raw vegetables, for up to 2 days in the fridge in a sealed container. This salad doesn't freeze well, the herbs and cucumber would lose their texture. Reheat the beef and rice gently, then assemble with fresh vegetables.

Questions about this dish

Can you use a different cut of beef instead of hanger steak?

Yes, ribeye or flank steak both work well, as long as the cut is thick enough to sear quickly without overcooking. Avoid braising cuts, they'd stay tough served cold in a salad.

How do you tone down the heat of fresh chili?

Remove the seeds and white membranes before chopping the chili, that's where most of the heat sits. You can also start with just one chili instead of two.

Can this salad be prepped ahead of time?

You can cook the rice, grill the beef and make the dressing a few hours ahead, keeping everything separate and chilled. Toss it all together right before serving to keep the vegetables crisp.

Can sticky rice be swapped for regular rice?

Yes, jasmine rice works fine if you don't have sticky rice, though the texture will be less sticky and less traditional. You can also skip the soaking step in that case.

How long does it take to make a Thai grilled beef salad with sticky rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Thai grilled beef salad with sticky rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Thai grilled beef salad with sticky rice cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Beef recipes

See all