Thai Beef Salad

Thai Beef Salad

A vibrant and refreshing Thai Beef Salad featuring tender marinated beef, crisp vegetables, and a zesty lime dressing.

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Course: Main Course, Salad

Cuisine: Thai

Keyword: beef salad, Healthy Salad, Thai salad

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 350kcal

Ingredients

For the Beef

1 pound flank steak trimmed of excess fat
2 tablespoons soy sauce low sodium preferred
1 tablespoon fish sauce adds umami flavor
1 tablespoon brown sugar to balance flavors
1 tablespoon lime juice freshly squeezed
1 teaspoon garlic minced
1 teaspoon red chili flakes adjust to taste

For the Salad

4 cups mixed salad greens such as arugula, spinach, and romaine
1 cup cucumber thinly sliced
1 cup cherry tomatoes halved
1/4 cup red onion thinly sliced
1/4 cup fresh cilantro chopped
1/4 cup peanuts chopped, for garnish

For the Dressing

3 tablespoons lime juice freshly squeezed
2 tablespoons fish sauce adds depth
1 tablespoon sugar to balance acidity
1 teaspoon sesame oil for nuttiness
1 teaspoon red chili flakes optional, for heat

Instructions

Prepare the Beef

In a mixing bowl, combine soy sauce, fish sauce, brown sugar, lime juice, minced garlic, and red chili flakes. This marinade will infuse the beef with flavor.
Add the flank steak to the marinade, ensuring it's fully coated. Cover and let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Preheat your grill or grill pan over medium-high heat. Once hot, remove the steak from the marinade, allowing excess to drip off.
Grill the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
Once cooked, remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender bite.
Slice the steak thinly against the grain to maximize tenderness.

Assemble the Salad

In a large bowl, combine mixed salad greens, cucumber, cherry tomatoes, shredded carrot, red onion, and chopped cilantro. Toss gently to mix the ingredients evenly.
In a separate bowl, whisk together the dressing ingredients: lime juice, fish sauce, sugar, sesame oil, and red chili flakes. Taste and adjust seasoning if necessary.
Drizzle the dressing over the salad and toss to coat the vegetables evenly.
Top the salad with the sliced beef and sprinkle with chopped peanuts for added crunch.
Serve immediately on a platter or individual plates, garnished with additional cilantro if desired.

Notes

This salad is best enjoyed fresh. You can customize the vegetables based on your preference or seasonal availability. For a vegetarian version, substitute beef with grilled tofu or tempeh.

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