Gordon Ramsay Spicy Beef Salad

Gordon Ramsay loves this simple dressing with garlic, chilli, fish sauce, sugar and lime in Vietnam and Cambodia over this Spicy Beef Salad Recipe. It’s the exotic twist of sour, sweet, salty and bitter, and works with most seafood and meat, but is particularly good with steak. Banana shallots are particularly good used raw in salads. They are sweet and flavorsome and have none of the acidness of Spanish onions. Thai chiles, lemon grass, and Thai basil are offered in Asian grocery stores however feel free to substitute the three with jalapeno peppers, a squeeze of some lemon juice, and regular basil. you’ll also add green mangos to this dish when they are available.

Spicy Beef Salad – Gordon Ramsay

2 beef sirloin steaks, 200–250g each Olive oil frying
2 carrots, trimmed and peeled
6 radishes, trimmed and finely sliced
200g cherry tomatoes, sliced in half
Bunch of mint, leaves only, shredded
1 small banana shallot, peeled and fine sl
3 spring onions, trimmed and shredded
large cucumber, trim, peeled, seeded sliced
2 baby gem lettuces, shredded
Sea salt and freshly ground black pepper
4 tbsp skinned peanuts, to garnish
1 garlic clove, peeled and roughly chopped
1 red chilli, deseeded and chopped
2 tsp grated palm sugar or palm sugar paste
2–3 tbsp fish sauce, or to taste
Juice of 1–2 limes


Season the steaks generously on both sides, pushing the seasoning into the meat. Add a dash of oil to a hot pan and fry the steaks over a high heat on either side for 2–3 minutes (medium rare). Hold the fat side of the steaks against the pan to render the fat. When cooked to your liking, remove the steaks from the heat and leave to rest, pouring any cooking juices on top.
To make the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste. Add the sugar, fish sauce and lime juice and stir with a spoon. Taste, add a little more lime juice if needed, and set aside.
Meanwhile, using a vegetable peeler, cut the carrots into ribbons. Place in a bowl with the radishes, tomatoes, mint, shallot, spring onions, cucumber and lettuce. Add about 4–6 tablespoons of the dressing and mix well to combine.
Thickly slice the steak at an angle. Toast the peanuts with a pinch of salt for a few minutes in a clean dry pan and roughly chop. Place the steak on top of the salad and scatter over the chopped peanuts. Drizzle over the remaining dressing and serve immediately.

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