Thai Beef Salad is a refreshing, spicy, and tangy dish that brings together tender slices of beef with crisp vegetables and a bold dressing. I love how it balances savory, sweet, sour, and spicy flavors all in one bite. It’s light yet satisfying, and perfect for warm-weather meals or anytime I want something vibrant and healthy.
Why You’ll Love This Recipe
I like this recipe because it’s quick to make, especially if I already have grilled or seared beef on hand. The fresh herbs, crunchy veggies, and zesty dressing make every forkful exciting. It’s also a great way to enjoy steak in a lighter form without sacrificing flavor. Plus, it’s naturally gluten-free and easy to adapt to my spice preference.
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Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Beef steak (sirloin, flank, or ribeye), grilled or seared
Mixed salad greens or shredded lettuce
Cherry tomatoes, halved
Cucumber, thinly sliced
Red onion, thinly sliced
Fresh mint leaves
Fresh cilantro
Thai basil (optional)
Red chili or Thai bird’s eye chili, thinly sliced (optional for heat)
Fish sauce
Lime juice
Brown sugar or palm sugar
Garlic, minced
Directions
I start by grilling or pan-searing the beef to my preferred doneness—usually medium-rare. Then I let it rest before slicing thinly against the grain.
I whisk together the dressing by combining fish sauce, lime juice, a little sugar, and minced garlic. If I want heat, I add thinly sliced chili.
In a large bowl, I toss together the salad greens, cucumber, cherry tomatoes, red onion, and herbs.
I add the sliced beef to the salad and drizzle with the dressing.
I gently toss everything to coat, then serve immediately.
Servings and timing
This recipe serves 2 as a main dish or 4 as a side. Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
Variations
Sometimes I add thin rice noodles to make it more filling, or grilled shrimp instead of beef for a seafood twist. I also like using papaya or green mango for extra texture and tang. If I don’t have fresh herbs, I still get great flavor from just cilantro and a squeeze of lime.
storage/reheating
Thai Beef Salad is best enjoyed fresh. If I have leftovers, I store the beef and vegetables separately in airtight containers in the fridge for up to 2 days. I keep the dressing in a small jar and mix everything only when ready to eat. I don’t reheat the beef, but I let it come to room temperature before adding it to the salad.
FAQs
What kind of beef is best for Thai Beef Salad?
I prefer sirloin or flank steak because they’re flavorful and easy to slice thinly. Ribeye works too for a more indulgent version.
Can I make the dressing in advance?
Yes, I often mix the dressing a day ahead and keep it in the fridge. Just give it a shake or stir before using.
Is Thai Beef Salad spicy?
It can be. I control the heat by adjusting the amount of chili in the dressing or skipping it entirely if I want a milder salad.
What can I serve with Thai Beef Salad?
I like serving it with sticky rice, jasmine rice, or rice noodles if I want a heartier meal.
How do I keep the beef tender?
I always slice the beef thinly against the grain and let it rest after cooking. Marinating isn’t necessary, but a quick soy or fish sauce marinade can add flavor and tenderness.
Conclusion
Thai Beef Salad is one of my favorite dishes when I want something fresh, bold, and full of contrast. It’s quick to prepare, easy to customize, and bursting with flavor in every bite. Whether I’m making it for lunch, dinner, or a summer gathering, it never disappoints.
Thai Beef Salad is a refreshing, spicy, and tangy dish made with grilled beef, crisp vegetables, and a bold, zesty dressing. Perfect for warm-weather meals or a light, healthy option anytime.
Author:Lizaa
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:2 servings as main dish, 4 as side
Category:Salad
Method:Grilled
Cuisine:Thai
Diet:Gluten Free
Ingredients
8 oz beef steak (sirloin, flank, or ribeye), grilled or seared
4 cups mixed salad greens or shredded lettuce
1 cup cherry tomatoes, halved
1/2 cucumber, thinly sliced
1/4 red onion, thinly sliced
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
1/4 cup Thai basil (optional)
1 red chili or Thai bird’s eye chili, thinly sliced (optional)
2 tbsp fish sauce
2 tbsp lime juice
1 tsp brown sugar or palm sugar
1 clove garlic, minced
Instructions
Grill or pan-sear the beef to medium-rare or preferred doneness. Let rest before slicing thinly against the grain.
In a small bowl, whisk together fish sauce, lime juice, sugar, and minced garlic to make the dressing. Add sliced chili if desired.
In a large bowl, toss together salad greens, cucumber, cherry tomatoes, red onion, and fresh herbs.
Add the sliced beef to the salad.
Drizzle the dressing over the salad and gently toss everything to coat.
Serve immediately.
Notes
For a heartier version, add thin rice noodles or serve with sticky rice.
Grilled shrimp can be substituted for beef for a seafood twist.
Use green mango or papaya for extra texture and tang.
Store components separately and mix just before serving.
