This flavorful Thai Beef Salad is filled with delicious East Asian flavors and textures. It is made with beef, tomatoes, cucumber, lettuce, crushed peanuts and a zesty dressing. Serve as a main or side.
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If you are looking for a fresh and exciting new salad, this zesty Thai beef salad is just what you need. It is bright, beautiful and combines meaty textures with fresh salad ingredients, a zesty dressing and a crunchy peanut topping. This salad has it all and is a sure crowd-pleaser.
To create a delicious East Asian spread, serve this Thai beef salad alongside Vietnamese Shrimp Rolls, Japanese Edamame Salad, and Chinese Beef Noodles.
Why This Recipe Works
- The Thai beef salad is quick to make. The dressing is completed in under ten minutes. The only thing that needs to be cooked is beef.
- Prepare the medium to your preference, either rare or well.
- You can adjust the dressing and Thai beef salad ingredients to suit your taste.
- It can be served with the East Asian Cucumber Salad and Asian Carrot Salad to create a delicious salad spread.
Thai Beef Salad Ingredients
See the recipe card for full information on ingredients and quantities.
- Sirloin steak: This is an excellent cut for this recipe, but you can swap it with any other cut of your choice.
- Red Thai chili: Add some heat to this Thai beef salad recipe, but if you don't have it on hand, substitute it with red chilies instead.
- Lime juice: For optimal flavor, use fresh lime juice in this salad, as it adds a delicious, zesty kick.
Tips and Substitutions
- Searing: If grilling isn’t an option, pan-sear the steak in oil and avoid overcrowding the pan.
- Salad: Toss the salad just before serving to keep it fresh and crisp.
- Knife skills: Slicing the steak against the grain ensures it remains tender and chew-friendly.
- Cherry tomatoes: You can swap diced regular tomatoes or grilled bell peppers, which add color and sweetness to the salad.
- Thai basil: If you can’t find Thai basil, you can use regular basil or a mix of basil and mint can still give you that aromatic kick.
How to Make Thai Beef Salad
- Preheat an oven or grill to 400°F (200°C) and line a baking tray. In a bowl, combine all the marinade ingredients and mix them thoroughly. Toss the steak into another bowl, season it with a bit of salt and pepper, and pour in about a quarter of the marinade.
2. Next, grill the steak for around 8 to 10 minutes, aiming for medium. Adjust the time based on the steak's thickness (about ¾ inch or 2 cm is ideal). Flip it every 1.5 minutes to ensure even cooking. You’re looking for an internal temp of 135°F inside. Once it’s done, remove the steak from the heat and let it rest on a plate for 10 minutes, allowing the juices to settle. Don’t discard them, as you’ll want to use them later.
3. Meanwhile, add your lettuce, mint, cilantro, Thai basil, red onions, cherry tomatoes, cucumber, and chili flakes to a large bowl. Pour in half the sauce and give it a good toss. Spread the salad mix out on a plate.
4. Slice your steak across the grain and lay the pieces on top of the salad. Pour over the rest of that tasty marinade.
5. Finish it all off with a sprinkle of peanuts, some slices of Thai chili, and a few lime wedges.
6. Serve this bright, flavorful Thai beef salad as a main or side alongside Chinese Vegetable Spring Rolls and Vietnamese Shrimp Rice Paper Rolls.
Recipe FAQs
This salad is best eaten fresh.
More Delicious Salad Recipes
Thai Beef Salad
Equipment
- 1 chopping board
- 1 Chefs knife
Ingredients
Marinade
- 2 cloves of garlic crushed
- 1.5 tablespoon of sugar
- ¼ cup of lime juice
- 2.5 tablespoon of fish sauce
- 1 tablespoon sesame oil
Salad
- 500 g of sirloin steak room temperature
- Salt and pepper to taste
- 6 cups of lettuce
- ¼ cup fresh mint chopped
- ¼ cup cilantro chopped
- 2 tablespoons of Thai Basil
- ½ cup red onion thinly sliced
- 1.25 cups of cherry tomatoes chopped
- ⅔ cup cucumber juliened
- ½ teaspoon roasted chili flakes or to taste
- ¼ cup peanuts chopped
- 1 red Thai chili thinly sliced
- Lime wedges
Instructions
- Preheat an oven or grill to 400°F/200°C. Line a baking tray.
- Add the marinade ingredients to a bowl and mix until combined.
- Add steak to a bowl, season with a pinch of salt and pepper to taste and add ¼ of the marinade. Grill the steak for 6 to 8 minutes for medium doneness, adjusting according to the thickness (¾ inch or 2 cm). Turn the steak every 1.5 minutes for even cooking. The internal temperature should be 135°F.
- Let the steak rest for ten minutes on a plate as you prepare the salad. Reserve the juices.
- Add the lettuce, mint, cilantro, Thai basil, red onions, cherry tomatoes, cucumber, chili flakes to a bowl and pour ½ of the sauce into the bowl and toss.
- Arrange the salad ingredients on a plate.
- Slice the steak diagonally against the grain and carefully place the steak pieces on top of the salad. Drizzle the remaining marinade on top of the steak.
- Top with, peanuts, red thai chili and lime wedges and serve.
Notes
- Searing: If you don’t have a grill, you can sear the steak in a hot, oiled pan, but don’t crowd it; otherwise, it’ll steam instead of sizzle.
- Salad: Prepare the salad when you’re ready to serve. That way, it stays fresh and crunchy.
- Knife skills: Slice the steak against the grain to keep each bite tender and easy to chew.
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