“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
- 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!
I 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!
Thanks John, I’m really into the salad as dinner idea lately!
We 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
I 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!
Cutting 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.
I agree, I find that cutting carbs is the least painful, and most delicious, way to diet!
Colorful, nutrient-dense, and delicious salad, Sue! Keep posting recipes like this one!
Will do 🙂
What a beautiful and vibrant looking salad, I bet it tastes amazing! I would love to try it!
Thanks Adina <3
Its maincourse?
Yes, I think of it as a main course, Said.
Sue, this Thai salad is divine. The fresh herb flavors really pack a punch. Really nice.
Velva-Tomatoes on the Vine
What 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!
I 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.
I’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.
This 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!
This 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 😉
I’m loving all that fresh green goodness!