Thai Beef Salad

Thai Beef Salad

A refreshing and vibrant Thai beef salad featuring tender grilled beef, crisp vegetables, and a zesty lime dressing.

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Course: main dish, Salad

Cuisine: Thai

Keyword: beef salad, Healthy Salad, Thai salad

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 320kcal

Ingredients

For the Beef

1 pound flank steak trimmed of excess fat
2 tablespoons soy sauce for marinating
1 tablespoon fish sauce adds umami flavor
1 tablespoon brown sugar to balance flavors
1 teaspoon lime juice freshly squeezed
1 teaspoon garlic minced
1 teaspoon black pepper freshly ground

For the Salad

2 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 fresh mint chopped

For the Dressing

3 tablespoons lime juice freshly squeezed
2 tablespoons fish sauce for saltiness
1 tablespoon sugar to balance acidity
1 teaspoon chili flakes adjust to taste

Instructions

Prepare the Beef

In a mixing bowl, combine soy sauce, fish sauce, brown sugar, lime juice, minced garlic, and black pepper. This marinade will infuse the beef with flavor.
Add the flank steak to the marinade, ensuring it is well 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 the grill or grill pan over medium-high heat. 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 desired doneness is reached. 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 before slicing it thinly against the grain. This helps to keep the meat tender.

Assemble the Salad

In a large bowl, combine the mixed salad greens, cucumber, cherry tomatoes, red bell pepper, red onion, cilantro, and mint. Toss gently to combine all the ingredients.
In a separate bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes to create the dressing. Taste and adjust seasoning as needed.
Drizzle the dressing over the salad and toss to coat evenly. Be careful not to overdress; you can always add more later.
Top the salad with the sliced grilled beef, arranging it attractively on top.
Serve immediately on a platter, garnished with additional herbs if desired. Enjoy your fresh and flavorful Thai beef salad!

Notes

For a spicier kick, add sliced fresh chili to the salad. This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.

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