This vibrant Thai Beef Salad is a fresh, flavorful dish that combines tender steak, crunchy vegetables, and aromatic herbs, all tossed in a tangy, spicy dressing. It’s the perfect balance of heat, sweetness, and freshness, making it a light yet satisfying meal that’s full of bold flavors.
Why You’ll Love This Recipe
This Thai Beef Salad is not only packed with incredible flavor, but it’s also quick and easy to make. With just a few minutes of cooking time for the steak, you can have a deliciously balanced meal that’s light, refreshing, and full of vibrant textures. The combination of juicy steak, crispy lettuce, fresh herbs, and the zesty dressing makes each bite a burst of flavor. Whether you’re looking for a healthy lunch, dinner, or a side dish, this salad is sure to impress!
Ingredients
For the Dressing:
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½ tsp bird’s eye or Thai chili, deseeded & minced
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¼ tsp garlic, minced (½ small clove)
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1 tbsp cilantro stems, finely chopped
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2¼ tsp white sugar
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2 tbsp fish sauce
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3 tbsp lime juice
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1 tbsp grapeseed oil (or canola/vegetable oil)
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Small pinch of kosher salt
For the Salad:
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7–8 oz (200–250g) sirloin steak, room temperature
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1 tbsp oil (vegetable, peanut, or canola)
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¼ tsp each salt and pepper
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2 heaped cups mixed lettuce leaves
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10 cherry tomatoes, halved
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¼ small red onion, thinly sliced
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½ cucumber, sliced (optional: deseeded)
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¼ cup cilantro leaves, lightly packed
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¼ cup mint leaves, lightly packed
For Garnish:
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¼ cup roasted unsalted peanuts, chopped
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Extra cilantro and mint leaves (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Dressing:
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In a mortar and pestle, grind the chili, garlic, cilantro stems, and salt into a paste. Mix the paste with sugar, fish sauce, lime juice, and oil. Adjust the flavor to taste, balancing the sweetness, saltiness, and acidity.
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Alternative: If you don’t have a mortar and pestle, simply mince and mash the chili, garlic, and cilantro stems with the side of a knife, then combine with the rest of the ingredients in a jar and shake well.
2. Cook the Beef:
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Heat a skillet over high heat until it’s smoking. Rub the steak with oil, salt, and pepper.
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Cook the steak for about 2 minutes per side for medium-rare or 2½ minutes per side for medium.
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After cooking, cover the steak with foil and let it rest for 10 minutes to retain its juices.
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Once rested, slice the steak thinly against the grain.
3. Assemble the Salad:
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In a large bowl, toss the mixed lettuce leaves with about 1 tablespoon of the dressing.
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In a separate bowl, combine the cooked beef, tomatoes, red onion, cucumber, and fresh cilantro and mint leaves. Drizzle with most of the remaining dressing and toss to combine.
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Serve the beef and vegetable mixture on a bed of dressed lettuce. Top with chopped peanuts and additional cilantro and mint leaves, if desired. Drizzle with the remaining dressing.
4. Serve:
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Serve the salad immediately and enjoy!
Servings and Timing
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Prep Time: 20 minutes
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Cook Time: 5 minutes
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Total Time: 25 minutes
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Servings: 2
Variations
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Vegetarian Option: Swap the beef for grilled tofu or tempeh for a plant-based version of this salad.
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Spicy Adjustments: If you like it spicier, increase the amount of bird’s eye chili or add a dash of chili sauce to the dressing.
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Different Protein: You can use grilled chicken, shrimp, or even duck in place of the sirloin steak for a different flavor profile.
Storage/Reheating
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Storage: While this salad is best served fresh, you can store the leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate from the salad if you plan to store it.
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Reheating: This salad is meant to be served cold, so if you’re making it in advance, store it in the fridge and enjoy it chilled.
FAQs
Can I use another type of steak?
Yes, you can use other cuts of beef like ribeye, flank steak, or skirt steak. Just adjust the cooking time based on the thickness of the cut.
Can I make the dressing in advance?
Yes, you can prepare the dressing up to 2 days in advance. Keep it in a sealed container in the fridge, and give it a good shake before using.
Is this salad spicy?
The salad does have a kick from the bird’s eye chili, but the amount can be adjusted based on your spice preference. Feel free to reduce or omit the chili for a milder version.
Can I use bottled fish sauce?
Yes, bottled fish sauce is perfectly fine for this recipe. Just make sure to use a high-quality brand for the best flavor.
What other vegetables can I add to this salad?
You can add other vegetables like bell peppers, shredded carrots, or even sliced radishes for added crunch and color.
How do I get the steak to stay tender?
Make sure to rest the steak after cooking to allow the juices to redistribute. Slicing it thinly against the grain also helps keep it tender.
Conclusion
This Thai Beef Salad is a refreshing and vibrant dish that packs a punch with its bold flavors and fresh ingredients. The combination of juicy steak, crunchy vegetables, and the tangy-spicy dressing is absolutely delicious. It’s a quick and easy meal that’s perfect for a light dinner or a satisfying lunch, offering a burst of flavor in every bite. Plus, with its fresh herbs and colorful ingredients, this salad is sure to become a go-to favorite in your recipe rotation!
Print
Thai Beef Salad
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main
- Method: Pan-fried
- Cuisine: Thai
Description
This vibrant Thai Beef Salad is bursting with fresh herbs, crunchy vegetables, tender steak, and a perfectly balanced tangy-spicy dressing. It’s the perfect dish for a light yet flavorful meal.
Ingredients
- Dressing:
- ½ tsp bird’s eye or Thai chili, deseeded & minced
- ¼ tsp garlic, minced (½ small clove)
- 1 tbsp cilantro stems, finely chopped
- 2¼ tsp white sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp grapeseed oil (or canola/vegetable)
- Small pinch of kosher salt
- Salad:
- 7–8 oz (200–250g) sirloin steak, room temp
- 1 tbsp oil (vegetable, peanut, or canola)
- ¼ tsp each salt and pepper
- 2 heaped cups mixed lettuce leaves
- 10 cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- ½ cucumber, sliced (optional: deseeded)
- ¼ cup cilantro leaves, lightly packed
- ¼ cup mint leaves, lightly packed
- Garnish:
- ¼ cup roasted unsalted peanuts, chopped
- Extra cilantro and mint leaves (optional)
Instructions
- Make the Dressing: In a mortar and pestle, grind chili, garlic, cilantro stems, and salt into a paste. Mix with sugar, fish sauce, lime juice, and oil. Adjust to taste. (Alternative: Mince and mash with the side of a knife, then shake with other ingredients in a jar.)
- Cook the Beef: Heat skillet over high heat until smoking. Rub steak with oil, salt, and pepper. Cook 2 min per side (medium-rare) or 2½ min (medium). Rest under foil for 10 min, then slice thinly against the grain.
- Assemble the Salad: Toss lettuce with 1 tbsp dressing. Combine beef, tomatoes, onion, cucumber, and herbs with most of the remaining dressing. Serve on a bed of dressed lettuce. Top with peanuts and herbs. Drizzle with remaining dressing.
Notes
- For extra flavor, you can marinate the steak in the dressing for 30 minutes before cooking.
- To make the salad more filling, add some cooked quinoa or rice noodles.
- If you prefer a spicier kick, add more bird’s eye chili to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
