Thai Beef Salad Recipe
Thai · Main course · 28 min total
A vibrant and refreshing Thai-inspired salad featuring seared steak, crisp vegetables, and a tangy lime dressing, perfect for a light yet satisfying meal.
20
min prep
min prep
8
min cook
min cook
4
servings
servings
360
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) beef sirloin or flank steak
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 4 cups mixed salad greens (e.g., romaine, arugula, or watercress)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 tablespoons chopped roasted peanuts
- For the dressing:
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 small red chili, thinly sliced (or 1/2 teaspoon red pepper flakes)
- 1 garlic clove, minced
Instructions
- Season the beef steak with salt and pepper. Heat vegetable oil in a skillet or grill pan over high heat. Cook the steak for 3-4 minutes per side for medium-rare, or to your desired doneness. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
- In a small bowl, whisk together fish sauce, lime juice, brown sugar, sliced chili, and minced garlic until the sugar dissolves.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, mint, and cilantro. Add the sliced beef and dressing, then toss gently to combine.
- Divide the salad among plates, sprinkle with chopped peanuts, and serve immediately.
Tips
- For best results, use a well-marbled cut of beef like ribeye or sirloin.
- Let the steak rest before slicing to keep it juicy.
- Adjust the chili amount to your spice preference.
- Leftover salad can be stored in the fridge for up to 1 day, but the greens may wilt.
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