This Thai Beef Salad is refreshing, bold, and full of vibrant flavors.
Juicy seared steak pairs with crisp vegetables, fresh herbs, and a tangy-sweet-spicy dressing for the perfect light meal.
Why You’ll Love This Recipe
The balance of sweet, spicy, and tangy flavors makes every bite exciting.
It’s packed with fresh vegetables and lean protein for a wholesome dish.
You can prepare it in under 30 minutes, making it great for busy nights.
What You’ll Need (Ingredient Highlights)
Steak – Skirt steak works best, tender and flavorful when seared.
Lime juice – Provides the zesty base for the dressing.
Fish sauce – Adds savory depth and umami.
Brown sugar – Balances the tanginess with sweetness.
Fresh herbs – Mint, cilantro, and green onions give brightness.
Vegetables – Crisp lettuce, cucumbers, tomatoes, and onion.
Sriracha and red pepper flakes – Bring gentle heat.
Peanuts – Optional crunch and nuttiness.
Pro Tips Before You Start
Let the steak rest before slicing to keep it juicy.
Marinate for at least 20 minutes, but don’t exceed 1 hour or the lime juice may toughen the meat.
Slice steak thinly against the grain for tenderness.
How to Make Thai Beef Salad
Step 1 – Make the dressing
Whisk together lime juice, zest, brown sugar, oil, fish sauce, Sriracha, pepper flakes, ginger, and garlic.
Step 2 – Marinate the steak
Coat steak in half the dressing and marinate for 20 minutes.
Reserve the rest for salad.
Step 3 – Cook the steak
Sear steak in butter for about 4 minutes per side over high heat.
Let rest 10 minutes.
Step 4 – Slice steak
Cut steak thinly against the grain and toss in a little dressing.
Step 5 – Assemble salad
Add lettuce, cucumber, tomatoes, herbs, onion, and green onion to a large bowl.
Toss with remaining dressing.
Step 6 – Serve
Top with sliced steak and garnish with peanuts if desired.
What to Serve Them With
Pair with steamed jasmine rice or sticky rice.
Serve alongside spring rolls or dumplings.
Add a light soup like miso or clear broth for a complete meal.
Variations / Substitutions
Use chicken or shrimp instead of steak.
Replace fish sauce with soy sauce for a milder flavor.
Add chili peppers for extra spice.
Top with cashews or sesame seeds instead of peanuts.
Storage & Leftovers
Store leftover salad (without dressing) in the fridge for up to 2 days.
Keep steak separate and reheat gently before serving.
Dressed salad is best eaten the same day.
Freeze is not recommended as vegetables lose texture.
FAQs
Can I grill the steak instead of pan searing?
Yes, grilling works perfectly for smoky flavor.
Do I have to use skirt steak?
No, flank steak or sirloin are good alternatives.
How spicy is this salad?
It has mild heat, but you can adjust with more or less chili.
Can I make the dressing ahead of time?
Yes, store it in the fridge for up to 3 days.
Can I use bottled lime juice?
Fresh lime juice is best, but bottled can work in a pinch.
Is this recipe gluten-free?
Yes, just ensure your fish sauce is gluten-free.
Can I skip the peanuts?
Yes, the salad is still flavorful without them.
How thin should I slice the steak?
As thin as possible, always against the grain.
Can I meal prep this salad?
Yes, prep veggies and dressing ahead, then cook steak fresh.
What if I don’t like fish sauce?
Replace it with soy sauce or tamari for a different flavor.
Final Thoughts
This Thai Beef Salad is light yet satisfying, with layers of flavor in every bite.
It’s perfect for warm weather, quick dinners, or when you crave something fresh and bold.
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