Description
This Thai Beef Salad is a vibrant, fresh, and healthy dish that combines tender strips of grilled beef with crisp vegetables and a tangy, spicy dressing. The mix of lime, fish sauce, and chili adds a zesty flavor, while the herbs and greens provide a refreshing balance. Perfect for a light lunch or dinner, this salad is bursting with bold flavors.
Ingredients
Scale
For the Salad:
- 1 lb flank steak or sirloin (or your preferred cut of beef)
- 4 cups mixed salad greens (such as arugula, lettuce, or spinach)
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 red onion, thinly sliced
- 1/2 red bell pepper, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup roasted peanuts, chopped (optional, for garnish)
For the Dressing:
- 2 tablespoons fish sauce (or soy sauce for a non-fish option)
- 2 tablespoons lime juice
- 1 tablespoon honey or palm sugar
- 1 teaspoon rice vinegar
- 1–2 teaspoons chili garlic sauce or fresh red chili (adjust to taste)
- 1 garlic clove, minced
- 1 tablespoon sesame oil
- Salt and pepper, to taste
Instructions
- Cook the beef:
Preheat a grill or grill pan over medium-high heat.
Season the beef with salt and pepper, then grill it for 4-6 minutes on each side, or until it reaches your desired doneness.
Once cooked, remove the beef from the grill and let it rest for 5 minutes before slicing it into thin strips against the grain. - Prepare the dressing:
In a small bowl, whisk together the fish sauce, lime juice, honey (or palm sugar), rice vinegar, chili garlic sauce (or fresh chili), minced garlic, sesame oil, and a pinch of salt and pepper. Taste and adjust the seasoning to your preference—add more lime for tang, honey for sweetness, or chili for heat. - Assemble the salad:
In a large bowl, combine the salad greens, cucumber, carrot, red onion, red bell pepper, cilantro, and mint. Toss lightly to combine.
Add the sliced beef on top of the salad. - Drizzle with dressing:
Pour the prepared dressing over the salad and toss everything together gently until evenly coated. - Serve:
Garnish with chopped roasted peanuts (if using) and serve immediately for the freshest flavor. Enjoy!
Notes
- For a more substantial meal, serve the salad with rice noodles or over cooked quinoa.
- If you prefer a vegetarian version, substitute the beef with grilled tofu or tempeh.
- To make the salad spicier, add more chili garlic sauce or fresh chili to the dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai, Asian
Nutrition
- Serving Size: 1 salad (1/4 of the recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 65mg