Description
Thai Beef Salad is a vibrant and refreshing dish made with thinly sliced grilled beef tossed in a tangy, spicy lime dressing with fresh herbs and crisp vegetables—perfect as a light meal or appetizer.
Ingredients
Units
Scale
- 1 lb flank steak or sirloin
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1–2 Thai chilies, finely chopped (adjust to taste)
- 1 garlic clove, minced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- Optional: chopped peanuts or toasted rice powder for garnish
Instructions
- Season steak with salt and pepper. Heat oil in a grill pan or skillet over high heat.
- Grill the steak for about 3–4 minutes per side for medium rare, or until desired doneness. Let rest for 5–10 minutes, then thinly slice against the grain.
- In a bowl, whisk together lime juice, fish sauce, soy sauce, brown sugar, chilies, and garlic to make the dressing.
- In a large bowl, combine sliced steak, red onion, cherry tomatoes, cucumber, mint, and cilantro.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with chopped peanuts or toasted rice powder if desired.
Notes
- Resting the beef before slicing helps retain juices and tenderness.
- Adjust chili quantity to control the heat level.
- This salad pairs well with sticky rice or can be served on a bed of greens.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg