Thai Beef Salad (Print)
Grilled beef strips with crisp vegetables and herbs in a tangy lime-chili dressing for a refreshing Thai-inspired meal.
# Ingredients:
→ For the Salad
01 -
1 lb (450g) flank steak or sirloin
02 -
4 cups mixed salad greens (arugula, lettuce, or spinach)
03 -
1 cucumber, julienned
04 -
1 carrot, julienned
05 -
1/2 red onion, thinly sliced
06 -
1/2 red bell pepper, julienned
07 -
1/4 cup fresh cilantro, chopped
08 -
1/4 cup fresh mint, chopped
09 -
1/4 cup roasted peanuts, chopped (optional)
→ For the Dressing
10 -
2 tablespoons fish sauce (or soy sauce)
11 -
2 tablespoons lime juice
12 -
1 tablespoon honey or palm sugar
13 -
1 teaspoon rice vinegar
14 -
1-2 teaspoons chili garlic sauce or fresh red chili
15 -
1 garlic clove, minced
16 -
1 tablespoon sesame oil
17 -
Salt and pepper to taste
# Directions:
01 -
Preheat a grill or grill pan over medium-high heat. Season the beef with salt and pepper, then grill for 4-6 minutes per side until desired doneness. Remove from heat and rest for 5 minutes before slicing thinly against the grain.
02 -
In a small bowl, whisk together fish sauce, lime juice, honey, rice vinegar, chili garlic sauce, minced garlic, sesame oil, salt, and pepper. Adjust seasonings to taste.
03 -
In a large bowl, combine salad greens, cucumber, carrot, red onion, bell pepper, cilantro, and mint. Toss lightly to mix ingredients evenly.
04 -
Place sliced beef on top of the vegetables. Drizzle with dressing and toss gently until evenly coated. Garnish with chopped peanuts if using and serve immediately.
# Notes:
01 -
For a more substantial meal, serve with rice noodles or over cooked quinoa.
02 -
Substitute beef with grilled tofu or tempeh for a vegetarian version.
03 -
Increase chili garlic sauce or fresh chili for a spicier flavor profile.