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
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Thai Beef Salad

Thai Beef Salad

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 servings 1x
  • Category: Salad, Main Course
  • Method: Grilling, Tossing
  • Cuisine: Thai
  • Diet: Gluten Free

Description

This refreshing Thai Beef Salad combines tender slices of grilled beef with crunchy vegetables and fresh herbs, all tossed in a tangy, spicy lime dressing. It’s a perfect balance of savory, sour, spicy, and sweet flavors—ideal for a light lunch or as a side dish at your next gathering.


Ingredients

Units Scale

For the Salad:

  • 1 lb (450g) beef sirloin or flank steak
  • 1 cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 small red chili, thinly sliced (optional for heat)
  • 2 cups mixed salad greens

For the Dressing:

  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 12 Thai bird’s eye chilies, finely chopped (adjust to taste)

Instructions

  1. Cook the Beef:

    • Season the beef lightly with salt and pepper.
    • Grill or pan-sear the beef over medium-high heat for 3–4 minutes on each side, depending on your preferred doneness.
    • Let the meat rest for 5 minutes, then slice it thinly against the grain.
  2. Prepare the Dressing:

    • In a small bowl, mix fish sauce, lime juice, soy sauce, brown sugar, garlic, and chilies until the sugar dissolves.
  3. Assemble the Salad:

    • In a large bowl, combine cucumber, cherry tomatoes, red onion, mint, cilantro, and salad greens.
    • Add the sliced beef and pour the dressing over the top.
    • Toss gently to combine.
  4. Serve:

    • Garnish with additional fresh herbs and sliced red chili if desired.
    • Serve immediately for the freshest taste.

Notes

  • For extra crunch, add roasted peanuts on top.
  • Adjust the heat level by adding more or fewer chilies.
  • Use leftover grilled steak for a quick version of this salad.

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