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Thai beef slaw


  • Cook the seasoned steaks on a preheated, oiled ridged grill (or BBQ) to the desired degree. Then remove and set aside to rest for a few minutes, before slicing crossways on the diagonal.
  • To make the dressing, whisk together the garlic, chillies, rice wine vinegar, fish sauce, vegie oil, sugar and lime juice until well combined and the sugar has dissolved. Set aside.
  • In another bowl, toss the salad ingredients with the dressing to taste.
  • To serve, mound the salad on individual plates, top with sliced steak and sprinkle more dressing over.
  • nb.  If you like, a handful of roasted peanuts can be added to the salad.


  • 2-3 x 300 gm porterhouse steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • olive oil spray
  • 2 plump garlic cloves, very finely chopped
  • 2 small red chillies, very finely chopped
  • 1 tbsp rice wine vinegar
  • 2 tbsp Asian fish sauce
  • 2 tbsp vegetable oil
  • 1-2 tbsp shaved palm (or soft brown) sugar
  • juice of 2 limes
  • ¼-½ wonga bok, shredded
  • ½ red onion, finely sliced
  • ½ medium carrot, peeled & grated
  • a good handful of coriander leaves
  • a good handful of mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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