Thai Spiced Wok Seared Beef Salad Recipe



  • 16 oz beef filet or rib eye, cubed into 3/4″ pieces
  • 2 tbsp dried coriander seeds, ground medium fine
  • 2 tbsp freshly ground black pepper
  • 2 tbsp kosher or sea salt
  • 8 large cloves of garlic, crushed
  • 2-3 oz Stir Fry Tea Oil


  • 1 head of red radicchio, torn into 2″ pieces
  • 1 head of frisee, trimmed to 2″ lengths
  • 1 head of romaine heart or little gem lettuce
  • 1/2 bunch of cilantro, trimmed to 2″ lengths
  • 1/4 bunch of mint, leaves picked
  • 1/4 bunch of Thai or Italian basil, leaves picked
  • 1 bunch of green onions, sliced thinly on the bias
  • 2 pomello or 3 pink grapefruit segments


  • 1/2 bunch fresh Thai or Italian basil
  • 3/4 cup Stir Fry Tea Oil
  • 6 tbsp of fish sauce
  • 4 tbsp freshly squeezed lime juice
  • 2 tbsp freshly squeezed lemon juice
  • 4 tbsp soy sauce
  • 4 1/2 tbsp white vinegar
  • 2 tsp garlic, minced
  • 2 tsp ginger, minced
  • 1/2 tsp black pepper
  • 1/4 tsp red chili flakes
  • 1 Serrano chili, minced
  • 1 tbsp sugar (optional, to taste)

How to Make

To cook the beef in a wok

  • Season the beef with coriander seeds, freshly ground pepper and kosher salt. In a wok, heat 2 oz. of Stir Fry Tea Oil until just smoking and sear on high heat for  4 – 5 minutes, moving and stirring the beef around to brown it on all sides. Add the crushed garlic half way through cooking the beef, until the beef is cooked to your desired doneness and the garlic is golden brown.

To cook the beef on an indoor grill

  • Season the beef as instructed above and lightly coat with Stir Fry Tea Oil. Using tongs, grill the cubed beef on high heat. Try to char the beef well on all sides; cook until medium rare on the inside.


  • Using a blender, place basil leaves and 1/2 of the Stir Fry Tea Oil into the blender pitcher. Cover and puree till smooth. Whisk the remaining 1/2 of Stir Fry Tea Oil along with the remaining vinaigrette ingredients.


  • In a large bowl, combine the radicchio, frisee, romaine, cilantro, mint leaves, basil leaves and green onion. Add the segmented pomello or grapefruit. Add the seared or grilled cubes of beef. Dress with the vinaigrette, lightly toss and portion into 4 large salad bowls.

Serves: 4