Thai Beef Salad Recipe: A Refreshing Summer Delight

Thai beef salad is a fresh and vibrant dish that’s perfect for warm days.

Tender strips of marinated beef are served alongside crisp vegetables, creating a balance of texture and flavor.

A light dressing with citrus and herbs brings brightness to every bite.

The mix of savory beef, crunchy vegetables, and tangy dressing makes this salad both refreshing and satisfying.

It’s quick to prepare yet impressive enough to serve for guests or special occasions.

This salad delivers a burst of flavor that highlights the best of Thai-inspired cooking.

Why Thai Beef Salad Is Packed With Flavor

• Craft a Flavor Explosion: Combine sour lime, savory beef, and fresh herbs for a taste sensation that dances on your palate with every bite.
• Master Quick Cooking Skills: Learn to grill steak perfectly and slice against the grain, boosting your culinary confidence with this simple yet impressive recipe.
• Customize Your Protein Power: Swap flank steak with chicken or tofu, making this versatile salad adaptable to different dietary preferences and pantry ingredients.
• Nutrition-Packed Meal Solution: Packed with lean protein, crisp vegetables, and herbs, this salad delivers a balanced, nutrient-rich meal in one delicious dish.

What You’ll Need For Thai Beef Salad

• Flank Steak: A lean beef cut perfect for grilling and slicing thinly for salads.

• Bell Pepper, Cucumber, Tomatoes, Red Onion: Fresh vegetables that add crunch, color, and flavor to the salad.

• Cilantro, Mint: Aromatic herbs that provide a bright, fresh taste and enhance the overall flavor profile of the dish.

• Lime Juice: Adds brightness to the salad.
• Fish Sauce: Provides a savory and umami depth to the dressing.
• Honey: Balances the sour and savory flavors with a touch of sweetness.
• Sesame Oil: Contributes a rich, nutty undertone to the dressing.
• Chili Flakes: Adds a subtle heat and spicy kick to the salad.

• Olive Oil: Used for preparing and cooking the steak.
• Soy Sauce: Adds saltiness and depth of flavor to the steak.
• Salt, Pepper: Basic seasonings to enhance the meat's natural taste.

• Peanuts: Provides a crunchy texture and nutty flavor to the salad.

Steps To Make Thai Beef Salad At Home

Step 1: Fire Up The Cooking Surface

Heat your grill or stovetop pan to medium-high temperature to create a perfect searing environment for the beef.

Step 2: Season And Sear The Beef

• Olive oil
• Soy sauce
• Salt
• Black pepper

Grill or pan-sear the beef for 4-5 minutes on each side until it reaches your preferred level of doneness.

Step 3: Rest And Slice The Beef

Allow the cooked beef to rest for 5 minutes, then slice it thinly against the grain to ensure tenderness.

Step 4: Whip Up the Dressing

• Fresh lime juice
• Fish sauce
• Honey
• Sesame oil
• Red chili flakes

Step 5: Prepare The Vegetable Medley

• Bell pepper
• Cucumber
• Tomatoes
• Red onion

Toss the vegetables to coat them evenly with the dressing.

Step 6: Combine And Finish The Salad

• Fresh cilantro
• Mint leaves

Toss everything together gently.

Step 7: Garnish And Serve

Top the salad with chopped peanuts for tasty crunch.

Serve immediately and savor the explosion of Thai-inspired flavors.

Tips That Help With Thai Beef Salad

• Let the steak rest after cooking to keep it juicy and tender, allowing the meat fibers to relax and redistribute moisture.
• Slice beef against the grain for maximum tenderness, cutting perpendicular to the muscle fibers to create easier-to-chew pieces.
• Adjust chili flakes according to your spice tolerance, starting with a small amount and gradually increasing for desired heat level.
• Use fresh herbs like cilantro and mint to enhance the salad's bright flavors and add a refreshing aromatic touch.
• Choose a flank steak with good marbling for extra flavor and ensure it's at room temperature before grilling for even cooking.

New Twists To Try On Thai Beef Salad

• Spicy Lime Chicken Salad: Replace beef with grilled chicken marinated in lime, chili, and garlic for a protein alternative.
• Vegetarian Southeast Asian Bowl: Swap beef with crispy tofu, add edamame, and use tamari instead of soy sauce for a plant-based version.
• Korean-Inspired Beef Salad: Introduce gochujang sauce, add kimchi, and sprinkle sesame seeds for a Korean-style flavor profile.
• Seafood Summer Salad: Use grilled shrimp or seared tuna instead of beef, keep the original dressing, and add mango chunks for tropical freshness.

What Goes Well With Thai Beef Salad

• Pair Crisp Sauvignon Blanc: Light white wine complements the sour and spicy flavors of Thai beef salad, cutting through the richness of the meat with its bright acidity.
• Serve Singha Thai Beer: Classic Thai lager provides a refreshing counterpoint to the salad's bold, spicy profile, cleansing the palate between bites of herb-packed dish.
• Match Fresh Ginger Mojito: Cocktail's herbaceous notes of mint and ginger echo the salad's fresh herbs while its slight sweetness balances the dish's salty and acidic components.
• Create Sparkling Water with Lime: Non-alcoholic option that refreshes the palate, enhances the salad's citrusy dressing, and provides a light, crisp accompaniment without overwhelming the dish's delicate flavors.

Keeping Thai Beef Salad Fresh

• Transfer leftover Thai beef salad to an airtight container and store in the refrigerator for up to 2 days. Keep dressing and meat separate to prevent soggy vegetables.
• Avoid freezing the entire salad. Separately freeze sliced beef in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Warm beef gently in a skillet over medium-low heat for 2-3 minutes. Add a splash of olive oil to prevent drying. Alternatively, use microwave in 30-second intervals, stirring between each.
• When ready to eat, refresh salad by adding new crisp vegetables and herbs. Drizzle with extra dressing to revive flavors and texture.

Answers To Thai Beef Salad Questions

• Is this salad spicy?

The heat level depends on the chili flakes you add. Start with a small amount and adjust to your preference for mild or hot flavors.

• Can I use a different cut of beef?

While flank steak works best, you can substitute sirloin or skirt steak. Just ensure you slice against the grain for tenderness.

• What if I don't have fish sauce?

You can replace fish sauce with a mix of soy sauce and a splash of worcestershire sauce to maintain a similar umami flavor profile.

• Is this a low-carb recipe?

Yes, this Thai beef salad is naturally low-carb and packed with protein, making it perfect for keto and low-carbohydrate diets.

Thai Beef Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 39 reviews

• Total Time: 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Thai beef salad features bold, fresh flavors that transport you straight to Bangkok’s street markets. Crisp herbs, tender grilled beef, and lime dressing create a perfect balance of heat and cooling notes.

---

Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 grams) flank steak

Vegetables and Herbs:

• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped

Dressing and Seasoning:

• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 2 tablespoons sesame oil
• 1 tablespoon chili flakes
• 1/4 cup roasted peanuts, chopped
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the protein by coating flank steak with olive oil, soy sauce, salt, and pepper at room temperature.
2. Heat grill or stovetop pan to medium-high heat around 400°F for optimal searing.
3. Cook steak 4-5 minutes per side, achieving a golden-brown exterior while maintaining desired internal temperature.
4. Transfer steak to resting board and allow 5 minutes for juices to redistribute, ensuring tender meat.
5. Slice steak thinly against the grain to maximize tenderness and create elegant presentation.
6. Whisk together lime juice, fish sauce, honey, sesame oil, and chili flakes in a spacious mixing bowl.
7. Incorporate crisp bell peppers, cucumber, tomatoes, and red onion into the zesty dressing, ensuring even coating.
8. Gently fold sliced beef into the vegetable mixture, distributing proteins and aromatics evenly.
9. Sprinkle fresh cilantro and mint leaves throughout the salad for vibrant herbal notes.
10. Finish by scattering chopped peanuts on top for textural contrast and nutty complexity.
11. Serve immediately to preserve salad’s freshness and optimal temperature.

Notes

• Choose a well-marbled flank steak for maximum flavor and tenderness, ensuring juicy meat that melts in your mouth.
• Let the steak come to room temperature before grilling to guarantee even cooking and a perfectly seared exterior.
• Slice beef against the grain to break down muscle fibers, creating a more tender and easier-to-chew texture.
• For a lighter version, swap beef with grilled chicken or tofu to accommodate different dietary preferences while maintaining the vibrant Thai-inspired flavors.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch
• Method: Grilling
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 8 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 60 mg