Thai Beef Salad

This Thai Beef Salad is a vibrant, flavorful dish that’s perfect for a light yet satisfying meal. Tender, grilled beef is paired with fresh herbs, crisp vegetables, and a zesty lime dressing that’s both tangy and slightly spicy. It’s a refreshing and healthy option that’s great for lunch, dinner, or even as a side dish for your next barbecue!

Why You’ll Love This Recipe

• Bright and refreshing – Packed with fresh herbs and veggies.
• Bold flavors – A tangy, spicy dressing that’s irresistible.
• Quick and easy – Ready in under 30 minutes.
• Healthy and light – Perfect for a low-carb or keto-friendly meal.
• Versatile – Great as a main dish or side salad.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Beef steak (sirloin, flank, or ribeye)
• Mixed greens or lettuce
• Cucumber, sliced
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Fresh cilantro, chopped
• Fresh mint, chopped
• Roasted peanuts, chopped (optional for garnish)

For the dressing:

• Lime juice
• Fish sauce
• Soy sauce
• Honey or brown sugar
• Garlic, minced
• Red chili, finely chopped (optional for heat)
• Sesame oil

Directions

1. Cook the beef:
   Season the steak with salt and pepper. Grill or pan-sear over medium-high heat for 3-4 minutes per side, or until cooked to your desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.
2. Prepare the salad:
   In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, cilantro, and mint.
3. Make the dressing:
   In a small bowl, whisk together the lime juice, fish sauce, soy sauce, honey (or brown sugar), garlic, red chili (if using), and sesame oil.
4. Assemble the salad:
   Add the sliced beef to the salad and drizzle with the dressing. Toss gently to combine.
5. Garnish and serve:
   Sprinkle with chopped peanuts if desired. Serve immediately and enjoy!

Servings and Timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes

Variations

• Vegetarian option: Replace beef with grilled tofu or tempeh.
• Extra veggies: Add shredded carrots, bell peppers, or avocado.
• Spicy kick: Add more red chili or a dash of sriracha to the dressing.
• Gluten-free: Use tamari instead of soy sauce.
• Nut-free: Omit the peanuts or replace with sesame seeds.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Serve cold or at room temperature. The beef can be reheated gently in a skillet.
• Freezing: Freezing is not recommended due to the fresh ingredients.

FAQs

• Can I use a different cut of beef?
  Yes, any tender cut like sirloin, flank, or ribeye works well.
• What can I use instead of fish sauce?
  Use soy sauce or coconut aminos, but the flavor will be slightly different.
• Can I make this ahead of time?
  Yes, prepare the components separately and assemble just before serving.
• Is this recipe gluten-free?
  Use tamari instead of soy sauce to make it gluten-free.
• Can I make this vegan?
  Use tofu or tempeh and replace fish sauce with soy sauce or coconut aminos.
• What can I serve with this salad?
  Serve with steamed rice, quinoa, or as a side to grilled meats.

Conclusion
This Thai Beef Salad is a vibrant, flavorful dish that’s perfect for a light yet satisfying meal. With its tender beef, fresh herbs, and zesty dressing, it’s a recipe that’s sure to impress. Whether you’re looking for a quick weeknight dinner or a refreshing side dish, this salad is guaranteed to delight. Enjoy!

Print