Jo Anderson from The Luminous Kitchen is an amazing photographer and her food styling is just stunning. Her Thai beef salad is amazing.

Thai Beef Salad

  • Author: Jo Anderson
  • Yield: Serves 4 1x



  • 2 grassfed eye fillets
  • 1 Tbls olive oil
  • 5 radishes, quartered
  • 1 handful sweetpeas, halved lengthways
  • 1 carrot, julienned
  • 1/4 red cabbage, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 fresh red chilli, thinly sliced
  • 1/2 cup roasted peanuts, crushed
  • 2 cups fresh basil leaves
  • 1 + 1/2 cups fresh mint leaves
  • 1/2 cup fresh coriander
  • 100g baby spinach


  • 1 + 1/2 Tbls tamarind paste
  • Juice of 1 lime
  • 1 Tbls fish sauce
  • 1 Tbls honey


  1. Combine the ingredients for the dressing, mix well and set aside.
  2. Heat a pan on high until almost smoking. Brush the eye fillets with olive oil and fry on one side for 2 minutes then turn them and cook for another 1 minute, then remove from the pan, cover with foil and allow to rest before seasoning with salt and pepper and slicing thinly.
  3. Combine the radishes, sweetpeas, carrot, cabbage, red pepper, basil, mint, baby spinach and coriander in a bowl and toss well. Place the salad ingredients over a serving platter, then place the thinly sliced beef over and top with crushed peanuts and sliced chilli.
  4. Drizzle with tamarind dressing just before serving.