Thai Beef Salad

This is my favorite salad recipe. We originally got it from Standolyn Robertson, Jamie Robertson’s wife. She served it at a dinner that was memorable because it was the night, twenty years ago, that a micro burst blew down our screen room. It was originally a recipe for Thai Papaya Shrimp Salad, so as you can see, it’s gone through a few revisions since we got it!


  • 6-8 ounces rare filet mignon, chilled, cut into thin strips


  • 5-8 ounces of spinach
  • 8 ounces diced cantaloupe
  • ½ hothouse cucumber, diced
  • 1 red bell pepper, julienned
  • 1 handful of cilantro, minced


  • 3 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 2 tablespoons finely minced ginger
  • 2 tablespoons thai fish sauce
  • 1 teaspoon vietnamese hot sauce
  • 1 green onion, finely minced

Mix dressing ingredients in a cruet, shake. Toss salad ingredients with most of dressing, layer beef on top, and drizzle remaining dressing over the top. Add some cracked pepper and serve.

Serves 2 as an entree, 4 as a side