Thai Beef Salad ~ it’s in a league all by itself, with ribbons of rare steak, tons of fresh herbs like basil, mint, and cilantro, feathery slices of red onion, crunchy cukes, hot peppers, and a tangy garlic ginger dressing ~ can you resist?
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 great 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.
Ingredients
- 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
- 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:
- 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.
- Other creative Thai Beef inspired recipes to try ~ this Crock Pot Thai Steak Salad allows you to use a lesser cut of meat because the crock pot tenderizes the beef over a long slow cooking. Rustic Thai Beef Soup is a slurpable version. Thai Steak Bites are served in individual portions and perfect for entertaining. Thai Steak and Green Bean Stir Fry is a brilliant family dinner variation. And Thai Beef Nachos sound like something I need to make soon.
Don’t forget to pin this!
36 Comments
Supriya Kutty
March 9, 2017 at 2:45 amWhat a beautiful Salad this is. Thank you so much Sue for sharing this.
Jai Want
March 8, 2017 at 10:20 pmThis sounds very delicious. Such beautiful photos- and I can’t wait to try the recipe.
John/Kitchen Riffs
March 8, 2017 at 7:47 amI love healthy, flavorful salads like this. An entire meal on the plate — easy, tasty, perfect. Definitely my kind of food. And pretty soon I’ll be replacing our cold weather soups with warm weather salads like this for dinner, so your timing is perfect!
Sue
March 8, 2017 at 10:09 amThanks John, I’m really into the salad as dinner idea lately!
Melissa Novotny
March 8, 2017 at 5:01 amWe love this salad at our local Thai restaurant (that has lines out the door) and this recipe is as good if not better. We made with rib eye. It is awesome. Don’t need to change a thing
Sue
March 8, 2017 at 6:28 pmI love this Melissa ~ talk about instant feedback! I’m so glad you liked it :) Now we just need to find a fabulous Thai restaurant nearby…still looking!
Gerlinde @Sunnycovechef
March 7, 2017 at 8:42 pmCutting down carbs makes me loose some pounds and reduces my glucose levels. Your salad looks fantastic and the Thai flavors give it an exotic taste. I love that.
Sue
March 8, 2017 at 6:29 pmI agree, I find that cutting carbs is the least painful, and most delicious, way to diet!
Agness of Run Agness Run
March 7, 2017 at 2:10 pmColorful, nutrient-dense, and delicious salad, Sue! Keep posting recipes like this one!
Sue
March 7, 2017 at 3:33 pmWill do :)
Adina
March 7, 2017 at 7:38 amWhat a beautiful and vibrant looking salad, I bet it tastes amazing! I would love to try it!
Sue
March 7, 2017 at 10:07 amThanks Adina <3
Velva
March 7, 2017 at 5:51 amSue, this Thai salad is divine. The fresh herb flavors really pack a punch. Really nice.
Velva-Tomatoes on the Vine
Tricia @ Saving room for dessert
March 6, 2017 at 3:12 pmWhat I wouldn’t give to have this beautiful salad for dinner tonight! I adore the bold flavors and all those herbs – it must taste magnificent and it’s absolutely gorgeous to look at!
Susan
March 6, 2017 at 2:46 pmI love Thai food, and this salad sounds great, but no thank you to the Thai bird chiles! Those things are way too hot. I love slicing onions with a mandoline – I recently bought a mandoline and it is definitely a worthwhile investment.
Sue
March 6, 2017 at 3:06 pmI’m so glad you bought that mandolin, Susan, I think it’s one of the best investments I’ve made in my kitchen for sure. I used the red jalapeno peppers that my supermarket always sells, they’re hot, but not crazy hot.
Laura | Tutti Dolci
March 6, 2017 at 2:06 pmThis reminds me of a great Thai basil salad that I make in the summer – now I really have warmer days on my mind ;). Love these flavors and the way you served this up on a big platter to really show off the textures!
Sue
March 6, 2017 at 2:22 pmThis would be such a great backyard barbecue salad…just assemble the veggies and then throw a great steak on the grill and slice it up…now you’ve got me dreaming of summer ;)
Karen @ Seasonal Cravings
March 6, 2017 at 2:06 pmI’m loving all that fresh green goodness!
cheri
March 6, 2017 at 12:14 pmSuch a gorgeous salad Sue, love all the herbs that you added, so much flavor and color here. The beef looks perfectly cooked.
Angie@Angie's Recipes
March 6, 2017 at 8:26 amThat looks incredible, Sue. Those beef slices are so perfectly tender and delicious.
Tina Dawson | Love is in my Tummy
March 6, 2017 at 8:06 amI think red onions taste so much better in a salad than white onions… loving this!
Sue
March 6, 2017 at 8:13 amTotally agree, in fact, I’d go so far as to say that red onions are one of the best salad ingredients out there, they add so much!
Erren
March 6, 2017 at 7:20 amThe salad looks so refreshing and the steak looks gorgeous, a perfect combination!
linda spiker
March 6, 2017 at 7:18 amAbsolutely gorgeous and I love mint in a salad!
Sue
March 6, 2017 at 7:26 amMint with meat like lamb and beef is relatively unknown in Western food, but boy, is it good :)
Janette@CulinaryGinger.com
March 6, 2017 at 7:13 amThey say you eat with your eyes first and I have definitely done that. This salad is stunning and I can’t wait to try this.
Sue
March 6, 2017 at 7:28 amI can’t prove it but I think when food is appealing to the eye the flavor is enhanced.
lindsay Cotter
March 6, 2017 at 6:53 amso I just made a thai beef dish the other day. Key to it? FRESH HERBS indeed. Love thai basil! Love this! Will definitely try with mint
Sue
March 6, 2017 at 6:58 amThanks Lindsay, I was going to bring up Thai basil, but wondered if most people wouldn’t be able to find it. I know even in Los Angeles I’ve been frustrated sometimes! I guess the answer is for everybody grow a great big herb garden!
Mary
March 6, 2017 at 6:45 amThis salad looks incredible, I’m loving all these flavors. Thanks so much for including my recipe too!
Sue
March 6, 2017 at 6:54 amIt’s going to be all Thai all week around here…yum!
Erin @ Dinners, Dishes, and Desserts
March 6, 2017 at 6:44 amLove Thai flavors, this salad sounds delicious! Thanks for including my steak bites!
Sue
March 6, 2017 at 6:54 amThey sound soooo good Erin :)
Jennifer @ Seasons and Suppers
March 6, 2017 at 5:05 amI can never resist Thai flavours, so I am all over this salad! Love everything about it and my husband will especially love the beef part :)
Sue
March 6, 2017 at 6:55 amMy husband usually doesn’t go for salad for dinner, but he makes an exception in this case ;)