Name: Thai Beef Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: Thai
Ingredients: 1 pound flank steak or sirloin; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon olive oil; 1 teaspoon brown sugar; 1 clove garlic, minced; 6 cups mixed salad greens; 1 cup cherry tomatoes, halved; 1 small cucumber, thinly sliced; 1/2 red onion, thinly sliced; 1/2 cup fresh cilantro leaves; 1/4 cup fresh mint leaves; 1/4 cup chopped peanuts or cashews; 1 red chili, thinly sliced (optional); 3 tablespoons fish sauce; 3 tablespoons lime juice; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1 teaspoon sesame oil

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If you’re searching for the perfect harmony of savory, tangy, herbaceous, and crunchy, then Thai Beef Salad is the dish you need to treat yourself (and your friends!) to tonight. Each bite delivers the juicy satisfaction of grilled steak, sparkling with the brightness of lime and the vivacity of fresh mint and cilantro, all nestled on a bed of colorful, crisp vegetables. Whether you’re looking for a light main course, a memorable starter, or the ultimate crowd-pleaser for your next dinner party, Thai Beef Salad covers it all with effortless flair and bold personality.

Ingredients You’ll Need

The beauty of Thai Beef Salad lies in the freshness and balance of its ingredients. Every item brings its own dimension—flavor, crunch, freshness, or a pop of color—to make this salad an unforgettable experience.

Flank steak or sirloin (1 pound): Go for a tender cut so every slice is juicy and flavorful.
Soy sauce (2 tablespoons): Adds a salty depth, kicking off a balanced marinade.
Fish sauce (1 tablespoon + 3 tablespoons for dressing): Delivers that signature Thai savory complexity in both marinade and dressing.
Lime juice (1 tablespoon + 3 tablespoons for dressing): Freshly squeezed, it’s the ultimate ingredient for brightness and zing.
Olive oil (1 tablespoon): Ensures a silky marinade and helps the steak sear beautifully.
Brown sugar (1 teaspoon for the marinade, 1 tablespoon for the dressing): A hint of sweetness rounds out the bold flavors.
Garlic (1 clove, minced): Provides aromatic undertones you don’t want to skip.
Mixed salad greens (6 cups): The canvas for your salad, delivering crunch and color.
Cherry tomatoes (1 cup, halved): Little bursts of sweet-tart juiciness in every forkful.
Cucumber (1 small, thinly sliced): Adds cool, refreshing crispness.
Red onion (1/2, thinly sliced): A sharp, peppery contrast to the savory elements.
Fresh cilantro leaves (1/2 cup): Essential for that clean, classic Thai flair.
Fresh mint leaves (1/4 cup): Layers minty freshness and aroma unbeatable in salads.
Chopped peanuts or cashews (1/4 cup): Go for roasted for added crunch and a subtle nuttiness.
Red chili (1, thinly sliced, optional): Adjustment-friendly heat that wakes up your taste buds.
Soy sauce (1 tablespoon for the dressing): Binds all the direct flavors of the dressing together.
Sesame oil (1 teaspoon): A little goes a long way—smoky, toasty fragrance in every bite.

How to Make Thai Beef Salad

Step 1: Marinate the Beef

Start by whisking up your marinade in a small bowl—combine the soy sauce, fish sauce, lime juice, olive oil, brown sugar, and minced garlic. This savory-sweet concoction transforms your steak into something extra special. Place your chosen steak in a shallow dish, slather it with the marinade, and let it soak up all that goodness for at least 30 minutes. The longer it sits, the tastier and more tender it becomes!

Step 2: Fire Up the Grill

Preheat your grill (or a grill pan if you’re indoors) to medium-high. Lift the steak from its flavorful bath, letting any excess marinade drip off. Pop the steak on the grill and cook for 4 to 5 minutes per side if you love it medium-rare, or a bit longer for your preferred doneness. That little bit of char on the outside? It’s heavenly. Remove the steak and let it rest for about 10 minutes—this keeps every slice juicy.

Step 3: Prep Your Salad Base

While your steak rests, toss together the mixed salad greens, cherry tomatoes, cucumber, red onion, fresh cilantro, mint, peanuts (or cashews), and if you like a little heat, those bright rings of red chili. This vibrantly fresh base is what makes Thai Beef Salad so lively, each ingredient adding a unique crunch or flavor punch.

Step 4: Make the Zesty Dressing

Whisk together the fish sauce, lime juice, soy sauce, brown sugar, and sesame oil in a small bowl. This dressing is everything—tangy, salty, just a little sweet, and fragrant. It’s the quick magic trick that ties the whole salad together.

Step 5: Slice and Assemble

Once your steak is rested, slice it thinly against the grain for the most tender bite. Nestle the warm slices on top of your vegetable-packed salad, then drizzle that dazzling dressing all over. Toss everything gently so every forkful gets a bit of steak, crispy veggies, herbs, and sauce. Serve it right away for the best flavor!

How to Serve Thai Beef Salad

Garnishes

Go wild with garnishes—they bring even more color and flair to your Thai Beef Salad. Scatter extra herbs, a sprinkle of toasted peanuts, or thin slices of fresh chili over the top. A final squeeze of lime right before serving brightens everything up and gives the salad restaurant-worthy appeal right in your own kitchen.

Side Dishes

This vibrant salad can absolutely shine on its own, but it’s also lovely alongside fluffy jasmine rice, sticky rice, or a simple bowl of soup with lemongrass and ginger. For a Thai-inspired feast, consider adding crispy spring rolls or a refreshing cucumber salad. These sides soak up the flavors and round out the meal without overpowering the star of the show.

Creative Ways to Present

Impress your guests by serving Thai Beef Salad in lettuce cups for a fun, hands-on twist, or arrange it in individual mason jars for a picnic or potluck. Need something a bit more dramatic? Try layering the salad in a large, shallow platter so all the gorgeous beef slices fan out on top—guaranteed to draw oohs and aahs as it hits the table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Thai Beef Salad (lucky you!), keep the salad and the beef separate for best results. Store the salad greens and veggies in one airtight container and the sliced beef in another. This helps everything stay crisp and fresh for the next day.

Freezing

While you can freeze the cooked beef for up to two months, it’s best to make the salad and dressing fresh after thawing. The vegetables and herbs lose their brilliant crunch and color when frozen, so save freezing for the steak only.

Reheating

Gently reheat the steak slices in a skillet over medium heat just until warmed through, or zap them in the microwave for 20-30 seconds. Don’t overdo it, as you want the beef to stay juicy. Toss with the freshly assembled greens and dressing right before serving.

FAQs

Can I use a different cut of beef for Thai Beef Salad?

Absolutely! Flank steak and sirloin are popular because they’re tender and flavorful, but feel free to try ribeye, strip steak, or even grilled chicken or shrimp if you want to mix things up.

How spicy is Thai Beef Salad?

The spice level is entirely up to you! Including red chili gives it a classic kick, but you can easily skip it for a milder version or adjust the amount to suit your preference.

Is it gluten-free?

Thai Beef Salad can easily be made gluten-free by using a certified gluten-free soy sauce or tamari. Double-check your fish sauce and other condiments, just to be sure.

Can I prepare any parts of the salad ahead of time?

Yes! You can marinate the steak and prepare the dressing a day in advance. Keep salad greens and veggies separate in the fridge, then combine and toss everything right before serving for maximum freshness.

What makes the dressing so unique?

The dressing stands out thanks to its balance of salty fish sauce, punchy lime juice, a touch of sweetness from brown sugar, savory soy sauce, and the nuttiness of sesame oil. It’s that classic blend you crave in every great Thai Beef Salad.

Final Thoughts

If you’re ready to dazzle your taste buds, this Thai Beef Salad is your ticket to a quick, refreshing, and flavor-packed meal. Every time I make it, it wins hearts—so don’t hesitate to give it a try. You’ll be hooked after the very first bite!

Thai Beef Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Thai Beef Salad is a refreshing and flavorful dish that combines marinated steak with a vibrant mix of salad greens, herbs, and a zesty dressing. Perfect for a light and satisfying meal.

Ingredients

Scale

Marinated Steak:

1 pound flank steak or sirloin
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon brown sugar
1 clove garlic, minced

Salad:

6 cups mixed salad greens
1 cup cherry tomatoes, halved
1 small cucumber, thinly sliced
1/2 red onion, thinly sliced
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/4 cup chopped peanuts or cashews
1 red chili, thinly sliced (optional)

Dressing:

3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil

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Instructions

Marinate Steak: In a small bowl, whisk together soy sauce, fish sauce, lime juice, olive oil, brown sugar, and garlic. Marinate steak for at least 30 minutes.
Grill Steak: Cook marinated steak on a grill pan or outdoor grill over medium-high heat for 4-5 minutes per side. Let it rest for 10 minutes before slicing thinly.
Prepare Salad: In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, cilantro, mint, peanuts, and chili.
Make Dressing: Whisk together fish sauce, lime juice, soy sauce, brown sugar, and sesame oil for the dressing.
Assemble Salad: Add sliced steak to the salad, drizzle with dressing, and toss gently to combine. Serve immediately.