I absolutely adore this beef salad recipe because it bursts with bold flavors and vibrant colors, making it a delight for both the taste buds and the eyes. The combination of juicy steak, fresh herbs, and a tangy, slightly spicy dressing takes me on a delicious culinary adventure every time!
Dishes that are packed with flavor are my favorite to make, and this Easy Thai Beef Salad is one of my top picks. It features tender beef sirloin cooked just how I like it, and a vibrant mix of fresh herbs and vegetables that I can’t get enough of when summer rolls around.
That said, we have this salad year-round because the beef and the mix of herbs and vegetables make it protein-filled and very nutritious. I love the balance of savory and tangy flavors that really burst with each bite, thanks to the fish sauce and lime juice.
Ingredients
Sirloin or Flank Steak: Supplies protein and iron; tender and tasty when prepared accurately.
Umami and salt are added by fish sauce; it is a basic ingredient in Thai cooking that gives flavor great depth.
Lime Juice: Provides vitamin C; imparts bright, tangy flavor.
Chilies from Thailand: A kick that is spicy; has capsaicin, which increases metabolism.
Mint leaves: An aromatic refresher; helps in the digestion and increases the taste appeal of foods.
Cilantro Leaves: A fresh citrusy flavor; an antioxidant- and vitamin-rich herb.
Salad Green Mix: Loaded with fiber and nutrients; the necessary basis of the salad and providing the essential crunch.
Ingredient Quantities
- 300g beef sirloin or flank steak
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1-2 Thai chilies, thinly sliced
- 1 small red onion, thinly sliced
- 100g cherry tomatoes, halved
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 2 cups mixed salad greens
- Salt and pepper, to taste
Instructions
1. Both sides of the beef steak should be seasoned with salt and pepper. In a pan over medium-high heat, warm 1 tablespoon of vegetable oil.
2. Put the steak in the pan and cook it for approximately 3-4 minutes on each side, or however long it will take to get it to your preferred doneness. Take the steak out of the pan and let it relax for a few minutes before you go ahead and slice into it.
3. As the steak rests, get the dressing ready. Take a small bowl and mix together the fish sauce, lime juice, sugar, and minced garlic. You want to stir this up pretty well until the sugar has completely dissolved.
4. Slice the rested steak thinly, and carefully, against the grain.
5. In a big bowl, mix the thinly sliced steak, red onion, cherry tomatoes, Thai chilies, cucumber, and carrot.
6. Distribute the dressing across the salad ingredients and delicately mix to combine.
7. The bowl should contain the freshly chopped mint, cilantro, and basil. Toss the salad again so that the evenly distributed herbs are throughout the dish.
8. Place the mixed salad greens in a serving platter or a large salad bowl.
9. Put the beef and vegetable mixture on top of the greens.
10. Serve right away, adding extra herbs or lime wedges for garnish, if you like. This is a highly seasoned salad, so if you typically prefer something milder, feel free to cut back on the amount of lime juice, fish sauce, or chili powder used.
Equipment Needed
1. Frying pan
2. Tongs
3. Small mixing bowl
4. Whisk or spoon (for mixing dressing)
5. Cutting board
6. Chef’s knife
7. Vegetable peeler (optional, for julienning carrot)
8. Large mixing bowl
9. Serving platter or large salad bowl
FAQ
- What cut of beef is best for Thai Beef Salad?For its tenderness and taste, flank or sirloin steak is recommended.
- Can I make this salad spicy?Sure, you can customize the spiciness to your liking. Just add 1-2 Thai chilies to amp up the heat.
- Is there a substitute for fish sauce?Soy sauce or tamari can be used for a less fishy flavor.
- Can I prepare the salad in advance?The vegetables and dressing can be prepared in advance, but combine everything just before serving to keep it fresh.
- What can I use instead of cherry tomatoes?Cutting regular tomatoes into wedges serves well as an alternative.
- How should the beef be cooked?Cook the beef on the grill or directly over the heat until it reaches your wanted level of doneness, but aim for medium-rare to keep the juice inside.
- Is there a vegetarian option for this salad?For a vegetarian version, swap the beef for grilled tofu or tempeh.
Substitutions and Variations
For the beef sirloin or flank steak: Substitute with chicken breast or tofu for a vegetarian option.
For the fish sauce: Use soy sauce or tamari for a vegetarian alternative to fish sauce.
To make the spice level milder when using Thai chilies in a recipe, substitute with jalapeƱo or serrano peppers.
If you don’t have fresh mint leaves on hand, you can substitute them for fresh mint in a couple different ways. One way is to simply use more of the herbs that you already have, such as parsley or cilantro.
For mixed salad greens: Replace with spinach or arugula.
Pro Tips
1. Resting the Steak: After cooking the steak, let it rest for at least 5 minutes. This allows the juices to redistribute, resulting in a juicier and more flavorful steak when sliced.
2. Herb Infusion: Gently bruise the mint, cilantro, and basil leaves before adding them to the salad. This helps release their essential oils, intensifying the fresh herb flavors throughout the dish.
3. Balanced Dressing: Adjust the dressing based on your taste preferences. If the dressing is too tangy, add a bit more sugar. If it’s too sweet, a few extra drops of lime juice can balance it out. Always taste as you mix.
4. Chili Heat: Control the spiciness by adjusting the number of Thai chilies. If you prefer a mild salad, remove the seeds from the chilies or use a smaller amount.
5. Chill the Salad: For a refreshing twist, refrigerate the assembled salad (without the greens) for about 15-20 minutes before serving. This helps meld the flavors together and cools the dish, perfect for a warm day. Add the greens just before serving to maintain their crisp texture.
Easy Thai Beef Salad Recipe
My favorite Easy Thai Beef Salad Recipe
Equipment Needed:
1. Frying pan
2. Tongs
3. Small mixing bowl
4. Whisk or spoon (for mixing dressing)
5. Cutting board
6. Chef’s knife
7. Vegetable peeler (optional, for julienning carrot)
8. Large mixing bowl
9. Serving platter or large salad bowl
Ingredients:
- 300g beef sirloin or flank steak
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1-2 Thai chilies, thinly sliced
- 1 small red onion, thinly sliced
- 100g cherry tomatoes, halved
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 2 cups mixed salad greens
- Salt and pepper, to taste
Instructions:
1. Both sides of the beef steak should be seasoned with salt and pepper. In a pan over medium-high heat, warm 1 tablespoon of vegetable oil.
2. Put the steak in the pan and cook it for approximately 3-4 minutes on each side, or however long it will take to get it to your preferred doneness. Take the steak out of the pan and let it relax for a few minutes before you go ahead and slice into it.
3. As the steak rests, get the dressing ready. Take a small bowl and mix together the fish sauce, lime juice, sugar, and minced garlic. You want to stir this up pretty well until the sugar has completely dissolved.
4. Slice the rested steak thinly, and carefully, against the grain.
5. In a big bowl, mix the thinly sliced steak, red onion, cherry tomatoes, Thai chilies, cucumber, and carrot.
6. Distribute the dressing across the salad ingredients and delicately mix to combine.
7. The bowl should contain the freshly chopped mint, cilantro, and basil. Toss the salad again so that the evenly distributed herbs are throughout the dish.
8. Place the mixed salad greens in a serving platter or a large salad bowl.
9. Put the beef and vegetable mixture on top of the greens.
10. Serve right away, adding extra herbs or lime wedges for garnish, if you like. This is a highly seasoned salad, so if you typically prefer something milder, feel free to cut back on the amount of lime juice, fish sauce, or chili powder used.
