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Hollywood Thai Beef Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

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This vibrant Thai beef salad is a masterclass in balancing salty, sweet, and zingy flavours. A high-protein dish that feels wonderfully light, it combines tender strips of marinated flank steak with cooling vermicelli noodles and fresh aromatic herbs. The addition of juicy grapefruit segments provides a sophisticated citrus notes that cuts through the richness of the beef, while the enoki mushrooms add a delicate, earthy texture to every bite.

Perfect as a healthy midweek dinner or an impressive weekend lunch, this colourful salad is as nutritious as it is delicious. The homemade soy and ginger dressing brings a punchy depth that ties the crisp vegetables and succulent meat together. It is an ideal choice for those seeking a satisfying, protein-rich meal that doesn't compromise on authentic Southeast Asian flair.

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Ingredients for Hollywood Thai Beef Salad

  • 240ml low-sodium soy sauce

  • 120ml honey

  • 90ml fish sauce (found in Asian markets)

  • 2 tablespoons fresh orange juice

  • 1 tablespoon coriander

  • 1 tablespoon mint leaves

  • 1 tablespoon fresh lime juice

  • 1 Thai (or serrano) chilli

  • 2 1/2 cloves garlic

  • 1 (1/2-inch) piece ginger, peeled and sliced

  • 170g flank steak

  • 475ml Asian vermicelli noodles

  • 60ml diced tomato

  • 2 tablespoons enoki mushrooms (found in Asian markets)

  • 20g thinly sliced red onion

  • 10-12 grapefruit segments

  • 8 coriander sprigs

  • 4 mint sprigs

  • 1/4 cup fresh lime juice

  • 60ml soy sauce

  • 2 tablespoons fresh orange juice

  • 2 tablespoons dark sesame oil

  • 2 1/4 teaspoons fish sauce

  • 1 Thai (or serrano) chilli, seeded and minced

  • 1 1/2 cloves garlic

  • 1 1-inch piece ginger, peeled and chopped

How to make Hollywood Thai Beef Salad

Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.

Mix all ingredients in blender until combined. Divide tomato, mushrooms, onion, grapefruit segments, noodles, coriander and mint between 2 bowls; top with 60ml dressing (or mix together, top with 120ml dressing, then divide). Add steak.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historia del artículo

La información de esta página ha sido revisada por médicos cualificados.

  • 17 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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