Grilled beef and mushroom salad

Grilled beef and mushroom salad

Leanne Kitchen

This dish is an amalgamation of a few salads we love from Thailand. Yam neua, or grilled beef salad, is a Thai classic. However, this dish takes a northern turn and we think of it as a kind of mushroom laab with grilled steak thrown in for good measure (feel free to leave this out for a more vegetarian-friendly version if you prefer). What it lacks in total authenticity, it makes up for in deliciousness – mushrooms and red meat are a natural pairing. We’d even go so far as to suggest grilled, sliced lamb backstraps instead of the beef, even though lamb isn’t exactly the most Thai of meats.


Quantity Ingredient
1 1/2 tablespoons sticky (glutinous) rice
2 x 200g beef scotch fillet steaks, excess fat trimmed
vegetable oil, for brushing
sea salt
450g oyster mushrooms, large ones halved
1 red onion, halved and very thinly sliced
1 bunch mint, leaves torn
1 bunch coriander, leaves torn
lime cheeks, to serve


Quantity Ingredient
3 teaspoons dried chilli flakes
1 lemongrass stem, very thinly sliced, white part only
3 teaspoons caster sugar
80ml fish sauce
2 tablespoons light soy sauce
80ml lime juice
60ml Beef stock, warm
1 tablespoon freshly ground black pepper


  1. Heat a small, heavy-based frying pan over medium heat, add the rice then toast, shaking the pan often, for about 8 minutes or until golden. Cool, then transfer to an electric spice grinder and grind to a coarse powder. Alternatively, use a mortar and pestle. Set aside.
  2. Heat a chargrill pan or barbecue to high. Brush the steak with oil, season well with sea salt and freshly ground black pepper and cook for 4 minutes on each side, depending on thickness, or until medium–rare. Transfer the meat to a plate and rest for 10–15 minutes.
  3. Drizzle the mushrooms with oil then grill, in batches, for 6 minutes, turning once, or until softened and lightly charred.
  4. Meanwhile, for the dressing, combine all the ingredients in a large bowl and stir until the sugar has dissolved.
  5. Thinly slice the steak, reserving any juices that have collected.
  6. Add the mushrooms and meat to the dressing in the bowl with the onion, any reserved juices, the mint and coriander. Toss to combine well then serve immediately with the lime cheeks.
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