Beef wagyu salad

This delicious Thai-inspired steak salad was created by Nguyen Thani, the chef de cuisine-specialty at Thai restaurant Thiptara in Palace Downtown.

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  • calories 350
  • saturated fat 8.1g
  • sugar 9.6g
  • protein 92.7g
  • fat 8.6g
  • fibre 11.2g
  • salt 0.48g


4 tbsp. fish sauce
2 tsp. brown sugar
2 tsp. green lime juice
6g fresh garlic, chopped
4 g bird eye chili, chopped
4 gr coriander root, chopped
10 g red onion, sliced
200 g beef wagyu striploin
20 ml oyster sauce
40 g cucumber, peeled
10 g red onion, chopped
2 cherry tomatoes, cut into 4 slices
6 g spring onion, sliced
4 g salt
1 green lime


  1. For the sauce: whisk the fish sauce, lime juice and brown sugar until the sugar has melted then add fresh garlic, chili, coriander and chopped red onion.
  2. Clean the beef, removing all string and some excess fat and marinate with the oyster sauce.
  3. Marinate the cucumber, sliced onion, cherry tomato, spring onion with salt and squeeze half of the fresh lime.
  4. Pan-sear the beef until it’s cooked ‘medium’ and slice it.
  5. Plate the beef and decorate with the cucumber, sliced onion, cherry tomato and spring onion.