Thai-Inspired Beef, Asparagus & Vermicelli Salad

 A fresh, vibrant dish combining seared matured beef with crisp asparagus, herbs, rice vermicelli and a sweet-spicy mango tamarind finish. Light, aromatic and perfect when you want something elegant but easy.

Ingredients (2 servings)

250–300 g matured Scottish beef (short horn or similar cut)

Green asparagus tips

Rice vermicelli

Dried mango strips

Fresh coriander (cilantro)

Fresh mint leaves

Red chilli (fresh)

Ginger, finely chopped

Lime

Fish sauce

Soy sauce

Sugar

Mango & tamarind sauce (sweet & spicy)

Salt and black pepper

Neutral oil for searing

Method

Bring the beef to room temperature. Season with salt and pepper.

Blanch asparagus tips briefly in salted boiling water, then refresh in cold water to keep them vibrant and crisp.

Soak or cook rice vermicelli according to package instructions, drain and set aside.

Prepare the dressing: mix soy sauce, fish sauce, lime juice, sugar and chopped ginger until balanced between salty, sweet and sour.

Sear the beef quickly in a hot pan with a little oil — aim for medium-rare. Rest, then slice thinly.

Arrange vermicelli on a plate, add asparagus, herbs, chilli and dried mango.

Place sliced beef on top and drizzle generously with the dressing.

Finish with sweet and spicy mango tamarind sauce and extra herbs.

Serving notes

This dish works best slightly warm, with the beef just rested and the salad fresh and cool. The dried mango adds texture and sweetness that balances the umami dressing beautifully.

Here are more delicacies inspired by the land of smiles 🇹🇭:

Thai shrimp pineapple fried rice

Nam Prik

Chiang Mai Khao Soi