Spicy Beef Salad Recipe

Ever had a salad you wanted to write home about? Let me take you on a culinary journey where tender slices of grilled flank steak meet a vibrant medley of fresh herbs and veggies—trust me, this dish is the definition of refreshing indulgence.

In my Spicy Beef Salad recipe, I love how the flank steak absorbs the rich blend of soy and fish sauces, emboldened by lime juice and a hint of sriracha for the perfect kick. Paired with fresh mint and cilantro, and vibrant vegetables, it’s a refreshing yet hearty dish.

Spicy Beef Salad Recipe Ingredients

• Flank Steak: Lean protein source, rich in iron and B vitamins.
• Lime Juice: Adds zesty acidity, rich in vitamin C and antioxidants.
• Fish Sauce: Provides umami flavor, contains essential amino acids.
• Sriracha Sauce: Spicy kick, made from chili peppers and garlic.
• Garlic: Boosts immune system, offers antibacterial properties.
• Red Onion: Adds crunch, contains antioxidants and fiber.
• Cucumber: Hydrating, low-calorie, high in vitamin K.
• Cherry Tomatoes: Sweet, contain lycopene and vitamin C.
• Mint Leaves: Refreshing, aids digestion, contains antioxidants.
• Cilantro Leaves: Earthy flavor, may help detox, rich in vitamins.
• Thai Chilies: Adds heat, boosts metabolism, rich in capsaicin.

Spicy Beef Salad Recipe Ingredient Quantities

• 1 pound flank steak
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon sriracha sauce
• 2 cloves garlic, minced
• 1 small red onion, thinly sliced
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 Thai chilies, finely chopped (optional for extra spice)

How to Make this Spicy Beef Salad Recipe

1. Preheat a grill or grill pan over medium-high heat.

2. Rub the flank steak with 1 tablespoon of vegetable oil and season with salt and black pepper.

3. Grill the steak for about 4-5 minutes per side or until your desired level of doneness is reached. Remove from heat, let rest for 5 minutes, then slice thinly against the grain.

4. In a small bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, sriracha sauce, and minced garlic until well combined.

5. In a large bowl, combine the sliced red onion, cucumber, cherry tomatoes, fresh mint, and cilantro leaves.

6. Add the sliced steak to the salad mixture and pour the dressing over the top.

7. Toss everything gently to combine, ensuring the salad and steak are well coated with the dressing.

8. If desired, add the finely chopped Thai chilies for extra heat and toss again to mix.

9. Taste and adjust seasoning with more lime juice, salt, or sriracha as needed.

10. Serve immediately, garnished with extra mint or cilantro leaves if desired.

Spicy Beef Salad Recipe Equipment Needed

1. Grill or grill pan
2. Tongs
3. Small bowl
4. Whisk
5. Large bowl
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cups

FAQ

• What cut of beef is best for this salad?
  
  Flank steak is used in this recipe as it is flavorful and cooks quickly, making it perfect for salads.
• How spicy is the salad?
  
  The heat level is moderate due to the sriracha sauce, but can be increased by adding Thai chilies for extra spice.
• Can I substitute the fish sauce?
  
  If you prefer a vegetarian option, you can use soy sauce or coconut aminos as a substitute.
• Is it necessary to marinate the steak?
  
  While marinating is not required, letting the steak rest in the marinade for at least 30 minutes improves flavor absorption.
• Can I prepare the salad ingredients ahead of time?
  
  Yes, the vegetables can be prepped in advance, but it’s best to assemble the salad just before serving for freshness.
• What can I serve with this salad?
  
  This Spicy Beef Salad pairs well with rice noodles or as a filling in lettuce wraps.
• How should leftovers be stored?
  
  Store leftovers in an airtight container in the refrigerator for up to two days, but note that the salad is best enjoyed fresh.

Spicy Beef Salad Recipe Substitutions and Variations

• Flank steak: Substitute with skirt steak or sirloin tip steak for similar texture and flavor.
• Vegetable oil: Use olive oil or avocado oil as alternatives.
• Soy sauce: Replace with tamari for a gluten-free option or coconut aminos for a slightly sweeter taste.
• Fish sauce: Try Worcestershire sauce or soy sauce for a different umami flavor.
• Brown sugar: Use honey or maple syrup as a natural sweetener substitute.

Pro Tips

1. Marinate for Extra Flavor Consider marinating the flank steak in a portion of the soy sauce, fish sauce, lime juice, brown sugar, and garlic mixture for at least 30 minutes before grilling. This will impart additional flavor and tenderness to the steak.

2. Properly Slice the Steak Ensure you slice the flank steak thinly and against the grain after resting. This technique will give you tender slices that are more enjoyable to eat.

3. Chill Vegetables for Freshness Keep the vegetables like cucumber, cherry tomatoes, and herbs chilled until just before assembling the salad. This keeps them crisp and fresh, enhancing the overall texture of the dish.

4. Adjust Grill Heat for Even Cooking If using a grill, monitor the heat to avoid burning. You can create zones of direct and indirect heat to manage flare-ups, ensuring the steak cooks evenly without charring.

5. Balance the Dressing Taste the dressing before adding to the salad and adjust sweetness, acidity, or heat according to your preference. Sometimes a little extra lime juice or sriracha can make a big difference based on personal taste.