If you’re craving a vibrant, fresh, and utterly mouthwatering dish that bursts with flavor, you have to try this Thai Beef Salad Recipe. It’s the perfect harmony of tender, juicy beef paired with crisp veggies and a zesty, tangy dressing that’s both refreshing and addictive. Whether you’re looking for a light lunch or an impressive dinner, this salad brings bold Thai flavors to your table with just the right amount of heat and herbaceous brightness.
Ingredients You’ll Need
This Thai Beef Salad Recipe is all about simple, fresh ingredients that come together beautifully. Each element plays a vital role, from the spicy bird’s eye chili to the refreshing mint leaves, creating a perfect balance of taste, texture, and color.
- 1/2 tsp birds eye or Thai chili: Deseeded and finely minced for that signature spicy kick without overwhelming heat.
- 1/4 tsp finely minced garlic: Adds a subtle savory depth that wakes up the dressing.
- 1 tbsp finely chopped cilantro/coriander stems: Gives fresh, bright herbal notes to the dressing.
- 2 1/4 tsp white sugar: Balances the heat and acidity with a touch of sweetness.
- 2 tbsp fish sauce: Essential for a salty umami punch that defines Thai cuisine.
- 3 tbsp lime juice: Provides a zesty tang that lifts the whole dish.
- 1 tbsp grapeseed oil: Or any neutral oil to keep flavors balanced and dressing silky smooth.
- 1 small pinch cooking/kosher salt: Enhances all the natural flavors.
- 7 – 8 oz (200 – 250 g) good quality beef steak (sirloin): At room temperature for even cooking and max tenderness.
- 1 tbsp oil (vegetable, peanut or canola): For searing the beef to perfection.
- 1/4 tsp each salt and pepper: To season the steak and boost flavors.
- 2 heaped cups mixed lettuce leaves: A crisp, fresh bed for the beef and veggies.
- 10 cherry tomatoes, halved: Provide juicy bursts of sweetness and color.
- 1/4 small red onion, very finely sliced: Adds a delicate sharpness that complements the salad.
- 1/2 cucumber (optional deseeded), sliced: Brings cooling crunch that balances spice and lime.
- 1/4 cup cilantro/coriander leaves, lightly packed: For that fresh, aromatic finish.
- 1/4 cup mint leaves, lightly packed: Adds cooling freshness that’s irresistible in Thai salads.
- 1/4 cup finely chopped peanuts, roasted and unsalted: Provides satisfying crunch and nuttiness as a topping.
- Extra cilantro/coriander and mint leaves: For garnishing and enhancing the dish’s vibrant look.
How to Make Thai Beef Salad Recipe
Step 1: Prepare the Dressing
This dressing is the heart and soul of your Thai Beef Salad Recipe. Start by pounding the minced bird’s eye chili, garlic, cilantro stems, and a pinch of salt until it forms a smooth, fragrant paste. If you don’t have a mortar and pestle, no worries; just finely mince and mash on your cutting board, then mix everything else in a jar. Next, whisk in the sugar, fish sauce, lime juice, and grapeseed oil. Taste and adjust the balance — the goal is a perfect blend of heat, saltiness, sweetness, and acidity that sings.
Step 2: Cook the Beef
Get your skillet screaming hot before you even think about the steak. This ensures a beautiful sear locking in juices. Drizzle the beef with oil and season generously with salt and pepper on both sides. For a 2cm thick sirloin, cook 2 minutes per side for medium-rare, or 2 1/2 minutes for medium, aiming for those tender, juicy slices we all crave. Rest the steak under loose foil for 10 minutes to let the flavors relax and the juices redistribute — this step is key for moist, flavorful meat.
Step 3: Toss the Salad
Place your lettuce in a big bowl and give it a light toss with about a tablespoon of the dressing to gently coat every leaf. Thinly slice the rested beef against the grain to keep it tender, then combine it in a bowl with cherry tomatoes, red onion, cucumber, cilantro, and mint. Toss everything with most of the remaining dressing so all those fresh, vibrant ingredients get nicely coated but not soggy.
Step 4: Assemble and Serve
Pile the dressed lettuce onto serving plates, then mound the lively beef and vegetable mixture on top. Sprinkle the chopped roasted peanuts generously over the salad for that irresistible crunch and hearty nutty flavor. Garnish with extra cilantro and mint leaves for fresh fragrance and beautiful pops of green color, then drizzle with any remaining dressing. This salad is best served straight away, capturing that perfect freshness and zing.
How to Serve Thai Beef Salad Recipe
Garnishes
Fresh herbs like extra cilantro and mint really elevate this dish. Their aroma and vibrant green hues bring life to every bite. You can also sprinkle some extra chopped peanuts for crunch and a final sprinkle of chili flakes if you like it hotter. A small wedge of lime on the side invites everyone to add an extra citrusy splash.
Side Dishes
This salad shines on its own but pairs beautifully with simple jasmine rice or sticky rice to mellow the bold flavors. For a heartier meal, serve alongside classic Thai spring rolls or a light coconut soup such as tom kha gai. These add texture and variety without overwhelming the bright freshness of the salad.
Creative Ways to Present
Make this Thai Beef Salad Recipe the centerpiece by serving it in a large, shallow bowl with colorful edible flowers or extra herbs scattered on top. You can also serve it in individual bowls or lettuce cups for a fun, interactive eating experience. For a party, try layering the salad ingredients in a clear glass trifle dish to show off all the vibrant colors.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Beef Salad is best stored separately from the dressing to keep everything crisp. Pack the salad ingredients in one airtight container and the dressing in another. When you’re ready to eat, toss them together for the freshest flavor and texture.
Freezing
Because this Thai Beef Salad Recipe features fresh vegetables and herbs, freezing is not recommended. The salad’s delicate ingredients will wilt and lose their crunch. Cooked beef can be frozen on its own, but it’s best to enjoy this salad freshly made.
Reheating
If you have leftover cooked beef from this recipe, reheat it gently in a skillet over medium-low heat for just a couple of minutes to avoid drying it out. The salad and dressing, however, are best enjoyed cold or at room temperature to keep their vibrant freshness alive.
FAQs
Can I use a different cut of beef for this salad?
Absolutely! While sirloin is tender and flavorful, you can use flank steak or ribeye as alternatives. Just adjust cooking time depending on the thickness to achieve your preferred doneness.
What if I don’t have fish sauce?
Fish sauce is key for authentic flavor, but if you’re avoiding it, substitute with soy sauce or tamari for a similar salty umami element. Just add a little extra lime juice to keep the brightness.
Can I make this salad vegetarian or vegan?
Definitely! Replace the beef with grilled tofu or roasted mushrooms, and swap fish sauce for soy sauce or a vegan fish sauce alternative, available in many specialty stores.
How spicy is this salad?
The bird’s eye chili provides a gentle heat, but you can adjust it to your spice tolerance by using less chili or deseeding it entirely. For a milder version, omit the chili and add a pinch of black pepper instead.
What type of oil is best for cooking the beef?
Use vegetable, peanut, or canola oil for searing the beef because they have high smoke points and neutral flavors, ensuring a perfect crust without burning or overpowering the steak’s natural taste.
Final Thoughts
This Thai Beef Salad Recipe is a true love letter to fresh, vibrant, bold flavors wrapped up in a simple, satisfying dish. Every time I make it, I’m reminded how easy it is to whip up something that tastes like restaurant quality at home. I encourage you to give it a try and watch it become a fast favorite in your kitchen, perfect for any season and any occasion.
Print
Thai Beef Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Beef Salad is a vibrant, refreshing dish combining tender seared sirloin steak with a zesty, flavorful dressing made from lime juice, fish sauce, chili, garlic, and fresh herbs. Tossed with crisp mixed lettuce, cucumber, cherry tomatoes, red onion, and topped with roasted peanuts, this salad offers a perfect balance of savory, spicy, sour, and sweet flavors, ideal for a quick and healthy lunch or light dinner.
Ingredients
Dressing
- 1/2 tsp birds eye or Thai chili, deseeded and finely minced
- 1/4 tsp finely minced garlic (1/2 small clove)
- 1 tbsp finely chopped cilantro/coriander stems
- 2 1/4 tsp white sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp grapeseed oil (or canola or vegetable oil)
- 1 small pinch cooking/kosher salt
Beef
- 7 – 8 oz / 200 – 250 g good quality beef steak – sirloin, at room temperature
- 1 tbsp oil (vegetable, peanut or canola oil)
- 1/4 tsp salt
- 1/4 tsp pepper
Salad
- 2 heaped cups mixed lettuce leaves
- 10 cherry tomatoes, halved
- 1/4 small red onion, very finely sliced
- 1/2 cucumber (optional, deseeded), cut horizontally then sliced (about 1/3 cup)
- 1/4 cup cilantro/coriander leaves, lightly packed
- 1/4 cup mint leaves, lightly packed
- 1/4 cup finely chopped peanuts, roasted and unsalted
- Extra cilantro/coriander and mint leaves for garnish
Instructions
- Prepare the Dressing: Place the birds eye chili, garlic, cilantro stems, and a small pinch of salt into a mortar and pestle and grind until a smooth paste forms. Add the white sugar, fish sauce, lime juice, and grapeseed oil. Adjust sugar, lime juice, and fish sauce to taste. Set aside. Alternatively, finely mince the garlic, coriander, and chili, then using the side of a knife, smear into a paste on a cutting board before shaking in a jar with the remaining ingredients.
- Cook the Beef: Preheat a skillet over high heat until very hot and smoking. Drizzle the beef on both sides with 1/2 tbsp of oil, sprinkle with salt and pepper. Cook the beef according to your preference: for a 2 cm thick steak, cook for 2 minutes on each side for medium-rare (internal temperature 52°C/125°F) or 2 1/2 minutes on each side for medium (internal temperature 57°C/135°F).
- Rest the Beef: Remove the steak from the skillet onto a plate and loosely tent with foil. Let it rest for 10 minutes to retain juices.
- Prepare the Salad Base: Place the mixed lettuce leaves in a bowl, drizzle with 1 tablespoon of the dressing, and toss to coat evenly.
- Slice the Beef and Combine Salad Ingredients: Slice the rested beef thinly against the grain. Place in a bowl with cherry tomatoes, red onion, cucumber slices, cilantro leaves, and mint leaves. Add most of the remaining dressing and gently toss all ingredients together.
- Assemble and Serve: Pile the dressed lettuce leaves onto plates, top with the dressed beef mixture. Sprinkle with roasted chopped peanuts and garnish with extra cilantro and mint leaves if desired. Drizzle with any remaining dressing and serve immediately for the freshest flavors.
Notes
- Deseeding the chili reduces the heat; adjust according to your spice tolerance.
- Allowing the beef to rest after cooking is essential to keep it juicy and tender.
- Slicing the beef thinly against the grain ensures maximum tenderness.
- For a vegetarian version, substitute beef with grilled tofu or mushrooms and use a vegetarian fish sauce alternative.
