Thai Beef Salad with Lemongrass & Macadamia Oil (Dairy-Free)

Ingredients

Ingredients

• 400g porterhouse steak
• Patons Macadamia Oil (for cooking)

Marinade

• 1 stalk lemongrass, finely chopped
• 2 cloves garlic, crushed
• 2 tsp fish sauce
• 1 tsp caster sugar

Dressing

• 135g sweet chilli cashews (reserve ¼ cup for dressing)
• 1 clove garlic
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tsp caster sugar
• Red chilli slices, to taste

Salad

• 3 cups shredded cabbage or wombok
• 2 medium carrots, julienned
• 2 Lebanese cucumbers, sliced
• 100g vermicelli noodles, cooked
• ¼ cup mint and coriander leaves
• Fried shallots, Vietnamese mint and lime wedges, to serve

Method

Ingredient Notes

• Lemongrass: Essential for a true lemongrass beef salad, adding citrus fragrance that cuts through the richness of the steak.
• Macadamia oil: Use Patons Macadamia Oil for searing. It has a high smoke point and clean flavour, ideal for Thai-style cooking.
• Cashews: Provide crunch and natural sweetness in the dressing, balancing salty fish sauce and lime.
• Herbs: Fresh mint and coriander are essential for authenticity and brightness.

Method

1. Make the marinade: Combine lemongrass, garlic, fish sauce and sugar in a bowl. Add steak and coat well. Cover and refrigerate for 30 minutes.
2. Prepare the dressing: Roughly chop ¼ cup of cashews using a knife or small processor. Combine with garlic, lime juice, fish sauce, sugar and chilli. Stir well and set aside.
3. Prepare the salad base: Arrange cabbage, carrot, cucumber, vermicelli noodles and herbs in a large bowl or platter.
4. Cook the steak: Heat a pan or barbecue over medium-high heat. Add a small amount of Patons Macadamia Oil. Cook steak for 3–4 minutes each side or until desired doneness.
5. Rest and slice: Allow steak to rest for 3–5 minutes to retain juices, then slice thinly against the grain.
6. Assemble: Add sliced beef to salad, drizzle with dressing and toss gently. Top with remaining cashews, fried shallots and lime wedges.

 

Why This Recipe Works

This Thai beef salad works because it balances all five key Thai flavour profiles: salty, sweet, sour, spicy and umami. The lemongrass marinade penetrates the beef, tenderising it while adding aromatic depth. Quick grilling over high heat locks in juices, while resting ensures tenderness.

The dressing uses crushed cashews to add body and texture, creating a richer mouthfeel without heaviness. Combined with lime juice and fish sauce, it becomes a bright, punchy coating that lifts the entire salad.

Patons Macadamia Oil plays an important role in achieving a clean, high-heat sear without overpowering the Thai aromatics. This makes it a strong base for both easy Thai recipes and lighter healthy dinner recipes that still feel satisfying.

 

 

Expert Tips

1. Slice beef thinly: Cutting against the grain ensures tenderness.
2. Don’t skip resting: Resting keeps juices inside the meat.
3. High heat is key: A hot pan creates caramelisation without overcooking.
4. Balance the dressing: Taste and adjust lime or sugar to your preference.
5. Prep ahead: This is a great make-ahead salad; store components separately.
6. Herb freshness matters: Add herbs just before serving for maximum aroma.

 

Recipe Variations

 

Chicken Thai Salad

Swap beef for chicken breast or thigh for one of your go-to healthy chicken recipes.

 

Extra Spicy Version

Add fresh chopped chilli or chilli flakes to the marinade and dressing.

 

Vegetarian Version

Replace beef with grilled tofu or tempeh for a plant-based option.

 

Noodle-Heavy Version

Double vermicelli noodles for a more filling, high-protein meal base.

 

Crunch Boost Version

Add crushed peanuts and extra cashews for texture variation.

 

Storage Guide

• Refrigerator: Store components separately for up to 2 days
• Cooked beef: Keep refrigerated in an airtight container
• Dressing: Store separately and shake before use
• Make-ahead tip: Assemble just before serving to keep vegetables crisp

This dish is ideal for weeknight-friendly meal prep when components are pre-prepared.

 

Frequently Asked Questions

What cut of beef is best for thai beef salad?

Porterhouse, sirloin or scotch fillet work best due to tenderness and quick cooking time.

Can I make this an easy thai beef salad ahead of time?

Yes, prepare all components ahead but assemble just before serving to maintain freshness.

Is this recipe suitable for healthy family recipes?

Yes, it is balanced, high-protein and easy to adapt for different spice levels.

Can I use macadamia oil instead of other oils?

Yes, Patons Macadamia Oil is ideal due to its high smoke point and neutral flavour.

Can I turn this into healthy chicken recipes?

Absolutely. Replace beef with grilled chicken for a lighter variation.

Is this considered one of the healthy dinner recipes?

Yes, it is fresh, nutrient-dense and fits within many healthy food ideas.

 

Nutritional Information

(approximate per serving):

Calories	Protein	Carbohydrates	Fat
450 kcal	38g	28g	22g
Fibre 5g		Sugar 9g

 

About the Patons Product

Patons Macadamia Oil is cold-pressed from Australian macadamias, delivering a clean, light flavour and high smoke point ideal for stir-frying and grilling. In this thai beef salad, it ensures the steak develops a perfect sear without overpowering the delicate Thai aromatics.

Explore more: https://patons.com.au/product/macadamia-oil/

 

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• Thai Chicken Larb Salad
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