“Finally, a salad my husband will eat for dinner without asking what else there is! Made extra dressing and marinated the meat. Also used Thai basil and Thai chilis we have growing. It was absolutely delicious. Have made it several times.” ~ FL
This is a salad that needs to have room to breathe…spread it out on a a big platter so you don’t crush the delicate herbs or hide that fabulous steak. The ingredients in this one of a kind salad make your mouth water just looking at them, so show them off!
The flavor lowdown~ the key elements that distinguish a Thai Beef Salad are a combination of basil, cilantro, and mint, along with lime, ginger, garlic, soy and fish sauce. Hot peppers provide an important kick of heat.
I think main course salads like this are such a smart, healthy way to eat.
I go through periods where I cut carbs to drop a few pounds, and I have to say this is the ultimate way to do that. This meal is light yet exploding with flavor, believe me, you’re not missing a thing here. I do other main course salads that aren’t just piles of lettuce, too…my Nicoise Salad is loaded with tuna, beans, and eggs for a ton of protein. My Chinese Chicken Salad is another healthy but hearty salad that helps shed pounds without leaving you hungry.
This Thai Beef Salad is a great example of a dish that might seem exotic and unapproachable for a regular family meal, but turns out to be no more trouble than any other salad. While the flavors are layered and complex, there aren’t any hard to find ingredients in here. Don’t have fish sauce? You should! It’s right there next to the soy sauce, pick some up next time you’re shopping. (You’re going to need it if you want to make my Shrimp Pad Thai)
TIP: Take your time through the produce section and choose the freshest looking herbs ~ if you’re near a farmer’s market, all the better. If you need to buy the herbs ahead of time, snip off the bottoms of their stems and put them in a glass of water. Cover loosely with a plastic bag and store in the refrigerator.
If you make this please snap a shot of it and share it with me on social media ~ use the hashtag #tvfgi! Follow me on instagram and get sneak peeks at what’s coming up on the blog.
More delicious Thai inspired recipes
- Thai Spaghetti Salad
- Thai Pineapple Fried Rice
- Thai Chicken Salad
- Thai Coconut Soup
- Shrimp Pad Thai
- Salmon Coconut Curry
Thai Beef Salad
Ingredients
dressing
- 3 Tbsp fresh squeezed lime juice
- 3 Tbsp vegetable oil, I used canola
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 tsp sesame oil
- 1 Tbsp brown sugar
- 1 clove garlic, minced
- 2 Tbsp minced fresh ginger
salad
- 1 lb top sirloin steak, or any cut you like
- vegetable oil
- 8 large leaves of red leaf lettuce, rough chopped
- 2 small Persian cucumbers, thinly sliced (don’t peel)
- about 1/2 a small red onion, sliced paper thin (I used a mandolin)
- a handful of fresh basil leaves, thinly shred them if they are large
- a handful of fresh cilantro leaves
- a handful of fresh mint leaves
- 2 small hot red peppers, thinly sliced, seeds and all
- 1/3 cup peanuts, chopped
Instructions
- Whisk the dressing ingredients together and set aside.
- Heat a skillet or grill pan over high heat until very hot. Brush the steak lightly with oil on both sides and grill for about 3 minutes per side for rare, or until it’s done the way you like it.
- Set the steak on a plate and cover with foil, let it rest for 10 minutes. Then slice it very thinly across the grain with a sharp knife.
- Arrange the lettuce across the bottom of a platter. Top with the cucumbers and onion slices, separating the rings as you scatter them around.
- Next add the steak and fresh herbs. Scatter the hot pepper rings over the top, along with the peanuts.
- Drizzle the dressing liberally over all, and serve immediately.
Notes
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- If you like, you can marinate the steak in some of the dressing for anywhere from an hour to overnight. In that case, double the dressing recipe.
- Don’t dress this salad until just before eating, the dressing will wilt the herbs
Nutrition
Thanks for my Thai Beef Salad!
This was delicious. Definitely double the dressing and use half to marinate the steak for 6-8 hours. Added some cooked farro and that was good too. I eliminated the mint but that was just my preference.
Loved it!! We used leftover t-bones and it was delicious. I had to double the dressing and I subbed red chili flakes for the peppers. I love the texture of the really thin onion. I used the mandolin for the cucumber as well. It was so close to our favorite Thai place.
I’m s single household and 6 servings is a lot for 1 person ?, can the extra servings be stored in the fridge?
Hi Sheila, I would just make a smaller salad in that case, because green salads really don’t keep well. If you don’t dress the salad, then you should be able to keep everything for a day or so.
Finally, a salad my husband will eat for dinner without asking what else there is! Made extra dressing and marinated the meat. Also used Thai basil and Thai chilis we have growing. It was absolutely delicious. Have made it several times.
Your presentation and photography is exquisite.
Sounds like you had an amazing meal!
Beautiful salad, love all the fresh herbs.
What a beautiful Salad this is. Thank you so much Sue for sharing this.
This sounds very delicious. Such beautiful photos- and I can’t wait to try the recipe.