If you’re craving a vibrant, refreshing dish that packs a punch of flavor, this Thai Beef Salad Recipe is exactly what you need. Imagine tender, juicy slices of perfectly cooked beef tossed with crisp lettuce, fresh herbs, and a zesty dressing that balances spicy, sour, sweet, and salty notes effortlessly. This salad feels light yet satisfying, making it an ideal meal for warm days or whenever you want a taste of Thailand right at home. Simple ingredients combine beautifully to create a dish that’s as colorful as it is delicious.
Ingredients You’ll Need
Every ingredient in this salad plays a vital role, bringing unique textures and authentic Thai flavors to your plate. You’ll find that while the list looks substantial, each item is easy to source and contributes to the perfect balance of taste and freshness.
- 1/2 tsp birds eye or Thai chili (deseeded and finely minced): Adds a fiery kick without overpowering the other flavors.
- 1/4 tsp finely minced garlic (about half a small clove): Infuses aromatic depth to your dressing.
- 1 tbsp finely chopped cilantro/coriander stems: Provides a fresh herbal base for the dressing.
- 2 1/4 tsp white sugar: Balances the spiciness and acidity in the dressing.
- 2 tbsp fish sauce: Delivers the signature salty umami flavor essential in Thai cuisine.
- 3 tbsp lime juice: Offers bright, tangy notes that lift the entire salad.
- 1 tbsp grapeseed oil (or canola/vegetable oil): Helps emulsify the dressing and keeps it light.
- 1 small pinch cooking/kosher salt: Enhances all the flavors.
- 7 to 8 oz (200 to 250 g) good quality beef steak (sirloin, at room temperature): The star protein, tender and savory once seared.
- 1 tbsp oil (vegetable, peanut, or canola): For searing your steak perfectly.
- 1/4 tsp salt and 1/4 tsp pepper: Simple seasoning for the beef to add flavor boarding on subtle.
- 2 heaped cups mixed lettuce leaves: Adds a crisp and refreshing crunch.
- 10 cherry tomatoes (halved): Bursts of sweetness and color to brighten the dish.
- 1/4 small red onion (very finely sliced): Light sharpness that complements the rich beef.
- 1/2 cucumber (optional, deseeded and sliced): Cool, vibrant texture to balance the heat.
- 1/4 cup cilantro/coriander leaves (lightly packed): Aromatic herbaceous touch.
- 1/4 cup mint leaves (lightly packed): Adds a refreshing contrast to the spice.
- 1/4 cup finely chopped peanuts (roasted, unsalted): Crunch and nuttiness to elevate every bite.
- Extra cilantro/coriander and mint leaves: For garnishing the final dish beautifully.
How to Make Thai Beef Salad Recipe
Step 1: Prepare the Dressing
Start by creating the vibrant dressing that makes the Thai Beef Salad Recipe truly pop with flavor. In a small bowl, mix the finely minced bird’s eye chili, garlic, and chopped cilantro stems with white sugar, fish sauce, lime juice, grapeseed oil, and a pinch of salt. Stir until the sugar dissolves completely and the mixture emulsifies into a harmonious blend of spicy, sour, sweet, and savory. This dressing is the heart of your dish, so taste and adjust the seasoning if needed to perfectly suit your palate.
Step 2: Cook the Beef
Next, get your pan nice and hot with a tablespoon of oil. Season the sirloin steak evenly on both sides with salt and pepper. When the pan is sizzling, sear the steak for about two minutes per side for medium-rare, or longer if you prefer it more done. Let the beef rest for a few minutes once cooked—this step locks in the juices for tender, succulent slices. Then slice the beef thinly against the grain to ensure every bite melts in your mouth.
Step 3: Assemble the Salad
In a large bowl, gather your lettuce leaves, halved cherry tomatoes, finely sliced red onion, cucumber slices if you’re using them, and the aromatic cilantro and mint leaves. Add the warm beef slices over the salad bed, then drizzle the freshly made dressing generously on top. Finally, sprinkle the roasted chopped peanuts over everything to add a crunchy dimension. Toss gently to combine all elements without bruising the leaves or breaking the tender beef.
How to Serve Thai Beef Salad Recipe
Garnishes
The final flourish for your Thai Beef Salad Recipe lies in fresh herb garnishes like extra coriander leaves and mint. Their lively aroma and bright green color lift the dish visually and aromatically. You can also add a wedge of lime on the side for added zing and personal taste adjustments at the table.
Side Dishes
This salad shines as a light main dish, but you can easily serve it alongside jasmine rice or sticky rice to make the meal more hearty. For a refreshing contrast, a simple coconut milk soup or steamed vegetables work perfectly to complement the bold flavors without overwhelming your palate.
Creative Ways to Present
Consider serving your salad on a large platter with the beef artfully fanned out over the greens, sprinkled with herbs and peanuts for visual appeal. Or pack the salad into fresh lettuce cups for a fun, hands-on eating experience that’s perfect for casual gatherings or summer barbecues.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the salad components separately in airtight containers—the beef in one, the greens and fresh herbs in another, and the dressing in a small jar. This helps maintain freshness and texture, especially for the crunchy ingredients and delicate herbs.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended due to the fresh herbs and crisp vegetables that will lose their texture. The cooked beef, however, can be frozen separately if you want to save it for another meal.
Reheating
To reheat leftover beef, gently warm it in a pan or microwave until just heated through—avoid overcooking as it can become tough. Always add fresh herbs and dressing afterwards to maintain that vibrant, fresh salad experience.
FAQs
Can I use a different cut of beef for this salad?
Absolutely! While sirloin is preferred for its tenderness and flavor, flank steak or ribeye also work well, just be mindful of cooking times to keep the beef tender.
How spicy is this Thai Beef Salad Recipe?
The spice level can be adjusted easily by varying the amount of bird’s eye chili. If you prefer mild, remove the seeds completely or reduce the chili; for heat lovers, add more chili or use it with seeds intact.
Is fish sauce essential in the recipe?
Fish sauce is a key ingredient that provides authentic umami and saltiness, but if you’re vegetarian or don’t consume fish products, you can substitute with soy sauce or tamari, though the flavor will slightly differ.
Can I make this salad vegan or vegetarian?
You can skip the beef and add grilled tofu or tempeh instead for protein. Use vegan fish sauce alternatives to keep the dressing close to traditional flavors.
What’s the best way to slice the beef?
Slicing the beef thinly against the grain ensures tenderness and ease of eating, creating delightful bites that blend seamlessly into the fresh, crisp salad.
Final Thoughts
There’s nothing quite like the explosion of flavors and textures you get from this Thai Beef Salad Recipe. Whether you’re serving it for a quick weeknight meal or impressing friends at your next gathering, this dish brings the perfect harmony of fresh, spicy, and savory all in one bowl. Give it a try—you’re guaranteed to fall in love with the vibrant tastes and effortless elegance it adds to your table!
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Thai Beef Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This vibrant Thai Beef Salad combines tender, seared sirloin steak with fresh herbs, crisp vegetables, and a tangy, spicy dressing made from lime juice, fish sauce, and chili. Perfect for a light yet flavorful meal, this salad captures the balance of sweet, sour, salty, and spicy elements that define Thai cuisine.
Ingredients
Dressing
- 1/2 tsp birds eye or Thai chili, deseeded and finely minced
- 1/4 tsp finely minced garlic (from 1/2 small clove)
- 1 tbsp finely chopped cilantro/coriander stems
- 2 1/4 tsp white sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp grapeseed oil (or canola or vegetable oil)
- 1 small pinch cooking / kosher salt
Beef
- 7 – 8 oz / 200 – 250 g good quality beef steak – sirloin, at room temperature
- 1 tbsp oil (vegetable, peanut or canola oil)
- 1/4 tsp salt
- 1/4 tsp black pepper
Salad
- 2 heaped cups mixed lettuce leaves
- 10 cherry tomatoes, halved
- 1/4 small red onion, very finely sliced
- 1/2 cucumber (optional, deseeded), cut horizontally then sliced (about 1/3 cup)
- 1/4 cup cilantro/coriander leaves, lightly packed
- 1/4 cup mint leaves, lightly packed
- 1/4 cup finely chopped roasted, unsalted peanuts
- Extra cilantro/coriander and mint leaves for garnish
Instructions
- Prepare the dressing: In a small bowl, combine the minced chili, garlic, chopped cilantro stems, sugar, fish sauce, lime juice, grapeseed oil, and a small pinch of salt. Whisk well until the sugar dissolves completely to create a balanced sweet, sour, and spicy dressing.
- Cook the beef: Pat the sirloin steak dry and season both sides evenly with salt and black pepper. Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the oil is hot, sear the steak for about 2-3 minutes per side, or until it reaches your preferred doneness (medium-rare recommended). Remove the steak from the pan and let it rest for 5 minutes on a cutting board.
- Assemble the salad: Thinly slice the rested steak against the grain. In a large bowl, combine the mixed lettuce leaves, halved cherry tomatoes, finely sliced red onion, cucumber slices (if using), cilantro leaves, and mint leaves. Add the steak slices on top and drizzle the prepared dressing over the salad. Toss gently to combine, then sprinkle with chopped roasted peanuts and garnish with extra cilantro and mint leaves before serving.
Notes
- To reduce the heat, remove the seeds from the chili before mincing.
- Allowing the steak to come to room temperature before cooking ensures more even cooking.
- If you prefer, substitute the fish sauce with soy sauce for a less intense flavor.
- Roasted peanuts add a crunchy texture and a nutty flavor to complement the salad.
- This salad is best served immediately to retain the crispness of the vegetables.
