Description
This Authentic-Style Thai Beef Salad is a vibrant and refreshing dish featuring tender seared beef, fresh mixed greens, cherry tomatoes, cucumber, and aromatic herbs. The salad is dressed with a tangy, sweet, and savory dressing made from fish sauce, lime juice, sugar, and fragrant seasonings, topped with crunchy roasted peanuts or cashews for texture. Perfect for a light yet flavorful meal, it captures the essence of Thai cuisine with balanced bold flavors.
Ingredients
Scale
Beef and Seasoning
- 16 oz beef steak (sirloin, ribeye, or flank)
- 2 tbsp vegetable oil (divided)
- 0.5 tsp salt
- 0.5 tsp black pepper
Salad
- 5 cups mixed lettuce leaves
- 20 cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 long cucumber, thinly sliced
- 0.5 cup fresh coriander leaves
- 0.5 cup fresh mint leaves
- 0.5 tbsp finely chopped red chili
- 0.5 tbsp minced garlic
- 2 tbsp chopped coriander
Dressing
- 4.5 tsp sugar
- 4 tbsp fish sauce
- 5 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 pinches salt
- 1 tbsp chopped mint
Toppings
- 0.5 cup roasted unsalted peanuts or cashews
Instructions
- Prepare the Steak: Season the beef steak evenly with 0.5 tsp salt and 0.5 tsp black pepper to enhance the flavor. Heat 1 tbsp of vegetable oil in a skillet over medium-high heat.
- Sear the Steak: Once the oil is hot, add the steak to the skillet and sear it for about 3-4 minutes on each side, or until it reaches your desired level of doneness. This will develop a nice crust and seal in the juices.
- Rest and Slice: Remove the steak from the skillet and let it rest for 10-15 minutes to allow the juices to redistribute. Then slice the steak very thinly against the grain to ensure tenderness in each bite.
- Prepare the Salad: In a large bowl, combine the mixed lettuce leaves, halved cherry tomatoes, thinly sliced red onion and cucumber, fresh coriander, fresh mint leaves, finely chopped red chili, minced garlic, and 2 tbsp chopped coriander. Toss gently to mix the ingredients well.
- Make the Dressing: In a separate small bowl, whisk together sugar, fish sauce, lime juice, 1 tbsp vegetable oil, sesame oil, 2 pinches salt, and 1 tbsp chopped mint until the sugar dissolves and the dressing is well combined.
- Toss and Assemble: Pour the dressing over the salad mixture and toss everything together thoroughly. Arrange the thinly sliced steak on top of the salad and sprinkle with roasted unsalted peanuts or cashews for a crunchy finish.
- Serve: Serve the Thai beef salad immediately for the best freshness and vibrant flavor.
Notes
- Chill the steak for 10-15 minutes before slicing to help achieve ultra-thin, restaurant-style pieces.
- Always slice the steak against the grain to ensure every bite of beef is tender and easy to chew.
- Taste your dressing before serving; if it is too salty, add a squeeze of lime; if too sour, add a pinch more sugar.
- Make the dressing ahead of time; it stores perfectly in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Thai
Keywords: Thai beef salad, beef salad recipe, authentic Thai dressing, fresh Thai salad, easy beef salad, Thai cuisine, salad with beef
