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Finished Thai beef salad served in a bowl with sliced steak, red onion, cucumber, cherry tomatoes, fresh herbs, and chopped nuts tossed in a lime-forward dressing.
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Thai Beef Salad

This Thai Beef Salad is fresh, has super bright flavors, and packed with protein (and flavor)! It has salty, tangy, and spicy flavors, which balances perfectly with the juicy steak and crisp, fresh vegetables.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Comfort Food, Dinner, Lunch, Meal Prep, Quick Meal
Cuisine: Asian, Fusion, Thai, Vietnamese
Keyword: Asian Beef, Asian Beef Recipe, Asian Beef Salad, Healthy, Healthy Asian Dish, Healthy Asian Recipes, Healthy Recipe, Healthy Recipes, High Protein, High Protein Recipe, Quick Thai Dinner, Salad, Salad Recipe, Thai Beef Salad, Thai Salad, Vegetable Recipe
Servings: 2 servings

Equipment

Ingredients

Beef

  • 1 lb flank steak see note 1
  • Salt to taste
  • Black pepper to taste

Salad Dressing

  • 2 tbsp fish sauce
  • 2 tsp sugar
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • 1 tbsp Thai chilies finely sliced (to taste)
  • Pinch of salt

Salad

  • 1 cup red lettuce roughly chopped
  • ½ red onion thinly sliced
  • 1 cucumber sliced
  • 1/2 cup cherry tomatoes halved
  • 2 tbsp chopped cilantro leaves
  • 2 tbsp chopped mint leaves

Optional Garnish

  • Chopped nuts I used peanuts

Instructions

  • In a bowl, combine fish sauce, sugar, lime juice, garlic, Thai chilies, and salt. Mix thoroughly and set aside.
  • Prepare your vegetables by roughly chopping the red lettuce, thinly slicing the red onion, slicing the cucumber, and halving the cherry tomatoes.
  • Season your steak generously on both sides with salt and black pepper.
  • Add oil a pan over medium-high heat and sear your steak, flipping every 30 seconds, for about 5½ minutes total. Remove from the pan and let it rest briefly.
  • Slice the steak thinly against the grain.
  • In a large bowl, combine the lettuce, cucumber, red onion, tomatoes, cilantro, mint, sliced beef, and dressing. Toss everything thoroughly until well coated.
  • Serve your Thai beef salad immediately and optionally garnish with chopped nuts.

Notes

(1) I highly recommend using flank steak because it is both juicy and lean, but any cut works, including NY strip, ribeye, and sirloin! Just make sure to adjust cooking time for the thickness. For medium rare, I recommend 6 minutes and 30 seconds for every inch thick your cut of beef is.

Nutrition

Serving: 1 serving | Calories: 310kcal | Carbohydrates: 8g | Protein: 43g | Fat: 13g