Thai Beef Salad Recipe

Thai Beef Salad is a lively, flavor-packed dish that bursts with the fresh, zingy tastes of Southeast Asia—think juicy steak, crisp veggies, and a tangy-sweet-spicy dressing that wakes up your palate with every bite. If you crave salads that leave you satisfied rather than picking at your plate, this one is about to become a new favorite.

Ingredients You’ll Need

One of the wonderful things about Thai Beef Salad is how every ingredient serves a purpose: the steak is the star, but the dressing and herbs take it over the top. Let’s break down what you need and why each ingredient is key to this crave-worthy salad.

• Beef Steak (sirloin or your favorite cut): The quality of your steak truly shines in this dish, so choose a cut you’d love to eat on its own—think sirloin, ribeye, or flat iron.
• Mixed Lettuce: Provides a light, refreshing crunch and serves as a crisp bed for the juicy beef and herbs.
• Cherry Tomatoes: Their natural sweetness pops against the tangy dressing and savory steak.
• Red Onion: Thinly sliced for just a hint of sharpness and great color contrast.
• Cucumber: Optional, but adds a hydrating crunch that cools the palate—especially if you amp up the chili!
• Cilantro/Coriander Stems and Leaves: The stems infuse the dressing with earthy green flavor, while the leaves give freshness throughout.
• Mint Leaves: Essential for a cool, aromatic finish—don’t skip this!
• Birds Eye or Thai Chili: Finely minced for customizable heat; start with a little and add more for bolder spice.
• Garlic: Just a touch, minced, gives the dressing real depth and warmth.
• White Sugar: Balances the fish sauce and lime, making the dressing pop without being too sweet.
• Fish Sauce: Delivers the classic salty, funky backbone that brings Thai Beef Salad together authentically.
• Lime Juice: Fresh lime energizes every element of the salad and brings bright acidity.
• Grapeseed (or neutral) Oil: Base for the dressing and for searing the steak; use an oil with a high smoke point.
• Kosher or Cooking Salt & Fresh Cracked Pepper: Enhance the steak and seasoning throughout.
• Roasted Unsalted Peanuts: For garnish—crunchy, toasty, and totally irresistible.

Variations

The beauty of Thai Beef Salad is how adaptable it is—feel free to make it yours depending on what’s in your fridge, your dietary needs, or your favorite flavor profiles!

• Swap the Protein: Try thinly sliced grilled chicken, shrimp, or tofu to keep things fresh and interesting—perfect for meal prepping or serving vegetarian friends.
• Punch Up the Herbs: Use Thai basil for a perfumed twist, or just increase the amount of mint and cilantro for more herbal intensity.
• Add More Veggies: Toss in shredded carrot, snap peas, or bell pepper for extra crunch and color; it’s also delicious with a handful of blanched green beans.
• Mild or Fiery: Adjust the chili to keep things kid-friendly or crank up the heat if you love spice—try a dab of chili paste if that’s what you have on hand.

How to Make Thai Beef Salad

Step 1: Make the Irresistible Dressing

Start by combining your chili, garlic, and cilantro stems with a pinch of salt in a mortar and pestle—grinding until you’ve got a vivid, fragrant paste. This ensures you get deep flavor in every drop of your dressing! Whisk in the fish sauce, lime juice, sugar, and oil, then taste and tweak to get the balance just right. If you don’t have a mortar and pestle, simply mince everything very finely and shake it together in a jar.

Step 2: Sear the Perfect Steak

Pat your steak dry, then drizzle with oil and season generously on both sides. Heat your skillet until it’s almost smoking—a screaming hot pan means a killer sear! Cook the steak just to your liking, flipping it once (about 2 minutes per side for medium rare, depending on thickness). Let the steak rest under loose foil for at least 10 minutes—this keeps all those savory juices locked in.

Step 3: Build the Salad

While your steak rests, get your greens and veggies ready. Toss the lettuce in a bowl with a splash of your homemade dressing. Thinly slice the rested steak against the grain so each piece is ultra-tender. In another bowl, gently combine the beef, tomatoes, cucumber, red onion, cilantro, and mint leaves, drizzling in most of the remaining dressing for even flavor distribution.

Step 4: Assemble and Serve

Divide the dressed lettuce between plates, then artistically pile the beef and veggies over the top. Shower with crunchy peanuts and extra fresh herbs, then finish with one last drizzle of that punchy dressing. Thai Beef Salad is ready to serve—dig in immediately for the best texture and flavor!

How to Serve Thai Beef Salad

Garnishes

To really make your Thai Beef Salad restaurant-worthy, sprinkle toasted peanuts across the top for crunch, and scatter a few extra mint and cilantro leaves for aroma and color. A final lime wedge or thin slices of fresh chili have serious wow factor—and can be set on the side for those who want more zing.

Side Dishes

This vibrant salad can absolutely be a meal on its own, but it’s also stunning next to a bowl of jasmine rice, steamed sticky rice, or even a simple coconut soup. For a true Thai feast, plate it alongside satay skewers, spring rolls, or a tangy papaya salad to add different textures and flavors to your table.

Creative Ways to Present

Love to get a little fancy? Try serving Thai Beef Salad in lettuce cups for hand-held party bites, or artfully fan the sliced steak over a platter of greens and arrange the veggies around for a build-your-own experience. It also makes a gorgeous mason jar salad to pack for summer picnics or lunches on-the-go—just keep the dressing separate until you’re ready to eat.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Thai Beef Salad (lucky you!), store the steak, veggies, and dressing separately in airtight containers in the fridge. Assembled salad is best eaten fresh, but undressed components will keep up to 2 days, making lunch prep a total breeze.

Freezing

While the steak component can be frozen for up to a month (slice first for faster reheating), the fresh veggies and herbs won’t hold up to freezing. For freezer meal prep, simply freeze the cooked steak and whisk up a fresh batch of salad and dressing when you’re ready to serve.

Reheating

To reheat the steak, briefly warm the slices in a hot skillet or microwave for just a few seconds—just until warmed through, not cooked further! Re-assembled salads should be enjoyed cold or at room temperature for maximum freshness and crunch.

FAQs

Final Thoughts

There’s just nothing like a big plate of Thai Beef Salad when you want something both light and deeply satisfying—it’s a dish that brings the sunshine, whether it’s the dead of winter or the height of summer. Trust me: give it a try, make it your own, and watch it become one of the standouts in your recipe rotation. Happy cooking!

Thai Beef Salad Recipe

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• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling, Stovetop
• Cuisine: Thai
• Diet: Gluten Free

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Description

This Thai Beef Salad is a vibrant and flavorful dish that combines tender beef with a zesty dressing and crisp vegetables. Perfect for a light and satisfying meal!

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Ingredients

Units USM Scale 1x2x3x

Dressing

• 1/2 tsp birds eye or Thai Chilli, deseeded and finely minced
• 1/4 tsp finely minced garlic (1/2 small clove)
• 1 tbsp finely chopped cilantro/coriander stems
• 2 1/4 tsp white sugar
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp grapeseed oil (or canola or vegetable oil)
• 1 small pinch cooking/kosher salt

Salad

• 7 – 8 oz / 200 – 250 g good quality beef steak – sirloin, at room temperature
• 1 tbsp oil (vegetable, peanut or canola oil)
• 1/4 tsp each salt and pepper
• 2 heaped cups mixed lettuce leaves
• 10 cherry tomatoes, halved
• 1/4 small red onion, very finely sliced
• 1/2 cucumber (optional deseed), cut horizontally then cut into slices
• 1/4 cup cilantro/coriander leaves, lightly packed
• 1/4 cup mint leaves, lightly packed

Garnish

• 1/4 cup finely chopped peanuts, roasted, unsalted
• Extra cilantro/coriander and mint leaves

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Instructions

1. Dressing: Place the birds eye chili, garlic, cilantro stems, and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms. Add the remaining Dressing ingredients. Adjust sugar, lime juice, and fish sauce to taste. Set aside.
2. Beef: Preheat a skillet over high heat until screaming hot and smoking. Drizzle the beef with oil on both sides, then sprinkle with salt and pepper. Cook the beef to your liking. Remove the beef from the skillet onto a plate. Set aside to rest.
3. Salad: Place lettuce in a bowl, drizzle with Dressing and toss. Slice the beef thinly against the grain and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently. Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves. Serve immediately!

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Notes

• Chilli – 1/2 tsp will be mildly spicy, 1 tsp will be decently spicy but not blow-your-head off. For mild, 1/4 tsp. Can sub with other chili of choice, or use chili paste.
• Steak – any good steak suited to grilling. Remember: the steak will continue cooking when resting! Cutting the beef against the grain produces the most tender slices.
• Adapted from the Spice I Am cookbook by Suet Saenkham, the genius behind the Spice I Am restaurants in Sydney, Australia.
• Nutrition per serving assuming 2 servings.

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Nutrition

• Serving Size: 326g
• Calories: 384 cal
• Sugar: 7.6g
• Sodium: 1553mg
• Fat: 19.9g
• Saturated Fat: 4.4g
• Carbohydrates: 13.5g
• Fiber: 2.4g
• Protein: 38.1g
• Cholesterol: 101mg