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Thai Beef salad in an oval bowl.
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Thai Beef Salad

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.
Prep Time10 minutes
Cook Time25 minutes
0 minutes
Total Time35 minutes
Course: Salad
Cuisine: East Asian, Thai
Diet: Low Calorie
Servings: 3 people
Calories: 569kcal
Author: Jen Sim

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.

Nutrition

Serving: 427g | Calories: 569kcal | Carbohydrates: 22.38g | Protein: 47.11g | Fat: 33.12g | Saturated Fat: 10.034g | Polyunsaturated Fat: 5.17g | Monounsaturated Fat: 14.209g | Trans Fat: 0.014g | Cholesterol: 131mg | Sodium: 1425mg | Potassium: 1187mg | Fiber: 3.5g | Sugar: 10g | Vitamin A: 4007IU | Vitamin C: 18.4mg | Calcium: 119mg | Iron: 4.9mg