A Thai Cracker! Thai food has to be one of the most flavoursome cuisines on the planet, it packs a punch and everything tastes so delicate and fresh even with the chilli warning off the scale in some dishes. The bulk of the cuisine style uses super nutritious ingredients too. 

I intended to make a Tuna Yum Thai salad, and then I realised all 5 of the ladies in my house hate the tinned Fish! So, what better than to flip the idea and recreate an Electric Lemon Thai Beef Spicy Salad instead.

Lemongrass contains Citronellal, Nerol, Limonene, Geraniol, Myrcene and Citral. Garlic possesses properties that are anti‐hypertensive, anti‐thrombotic, fibrinolytic, antimicrobial, anti-cancer and anti-diabetic symptoms too. In garlic, you will also find Linalool as well as geraniol and Citral terpenes. So, you see most of the common food we eat does already contain these natural benefits. In this recipe I added Tailored Wellbeing Electric Lemon CBD oil drops, in this flavour you will find terpenes such as Humulene, Alpha-Pinene, Valencene and many more.

What I love about this dish is the plethora of tastes in the dressing… sweet, sour, salty, citrus and spice.

Serves two adults (and four small children!!)

Prep time 2-3 hours

You will need:-

  • Pestle and Mortar, or you can use a food processor if you haven’t got one.
  • A BBQ Chargrill or a pan.
  • A large mixing bowl or salad bowl


  • 2ml Tailored Electric Lemon CBD oil drops (now available in 10ml Taster size)
  • 1 x stick of lemongrass chopped fine
  • 1 ½ tbs Lime juice
  • 2 x cloves of garlic
  • 1 tbs palm sugar or light brown
  • 1 tbs Fish sauce
  • 2 tsp Sesame oil (not the wok oil)
  • 2 tsp finely grated fresh ginger
  • 8-10oz of British Rump Beef
  • 200g cherry tomatoes halved
  • 80g green beans
  • 1 x cucumber halved and sliced on the diagonal
  • 1 x red onion finely sliced
  • 4 x Birds eye Chilli chopped fine (I left the seeds in for extra heat)
  • 1 x hand full fresh mint torn
  • 1 x bunch coriander including stalks
  • 1 x hand full fresh Thai basil torn
  • 1 x Baby gem lettuce quartered and picked
  • 50g peanuts toasted and chopped


  1. Take your Mortar and drop in your lemongrass, garlic, ginger, chilli, chopped coriander stalks, sugar and make a paste with the Pestle. Really work it to break down the ingredients to release all the natural oils and flavours.
  2. Add the lime juice, soy sauce, fish sauce and sesame oil, stir well and let stand.
  3. Take the beef, spoon on a little dressing and rub it in.
  4. Put in a food bag and refrigerate for 2 hours.
  5. While the beef marinates, blanch off the green beans, you want them crunchy and bright green so don’t overcook them and refresh under cold water as soon as they are al dente.
  6. Preheat a barbecue grill or chargrill pan on high. Cook your steak on the grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 10 minutes to rest.
  7. While the steak rests take all your other vegetable and salad ingredients and put them into your bowl, slice your beef (make sure it is cooled) tear the basil and mint leaves and toss it all together with the remaining dressing
  8. Add the 2ml of Electric Lemon CBD oil and serve.
  9. Serve with Thai crackers and sweet chilli dipping sauce.

“Than hai im, na khrap/Kha”