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
1–2 Thai bird’s eye chilies, finely chopped (adjust to taste)

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Instructions

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.
Prepare the Dressing:
- In a small bowl, mix fish sauce, lime juice, soy sauce, brown sugar, garlic, and chilies until the sugar dissolves.
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.
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.