Description
This Irresistibly Fresh Thai Beef Salad is a vibrant and flavorful dish combining tender grilled beef with crisp vegetables, fresh herbs, and a zesty lime-fish sauce dressing. Perfect for a light yet satisfying meal, this salad blends savory, tangy, and sweet flavors with a hint of heat for an authentic Thai experience.
Ingredients
Scale
Beef and Marinade
- 1 lb Beef (sirloin or ribeye)
- 2 tbl Olive Oil (or vegetable/canola oil)
- 2 cloves Minced Garlic (fresh)
- 1 each Sliced Chili (to taste)
Salad Vegetables & Herbs
- 1 each Cucumber (or zucchini as an alternative)
- 2 each Carrots (shredded)
- 1 each Red Onion (or shallots)
- 1 bunch Cilantro (or mint as a substitute)
- 1 bunch Mint (or Thai basil if desired)
Dressing
- 2 tbl Lime Juice (freshly squeezed)
- 2 tbl Fish Sauce (gluten-free if needed)
- 1 tbl Sugar (or honey/agave syrup)
Instructions
- Prepare the Beef: Pat the beef dry with paper towels and set aside. If desired, marinate briefly with a bit of olive oil, minced garlic, sliced chili, and a pinch of salt for about 10 minutes to enhance the flavor.
- Cook the Beef: Heat a grill pan or skillet over medium-high heat. Add a small amount of olive oil to the pan to prevent sticking. Cook the beef for about 3-4 minutes per side for medium-rare, or adjust timing to your preferred doneness. Once cooked, let the beef rest for 5 minutes to retain juices, then slice thinly against the grain.
- Prepare the Vegetables and Herbs: While the beef cooks, slice the cucumber (or zucchini) into thin strips or rounds. Shred the carrots and thinly slice the red onion or shallots. Roughly chop the cilantro and mint leaves; set all aside in a large salad bowl.
- Make the Dressing: In a small bowl, whisk together the fresh lime juice, fish sauce, sugar (or honey/agave), minced garlic, and sliced chili to create a balanced sweet, sour, and salty dressing.
- Assemble the Salad: Add the sliced rested beef to the bowl with the vegetables and herbs. Pour the dressing over the salad and toss gently to combine all ingredients and flavors evenly.
- Serve: Plate the salad immediately for the freshest taste. This salad pairs well with steamed jasmine rice or as a light main course on its own.
Notes
- For a gluten-free salad, ensure the fish sauce is gluten-free.
- Adjust the amount of chili according to your heat preference.
- You can replace beef with grilled chicken or tofu for variation.
- Use zucchini instead of cucumber if preferred or out of season.
- Letting the beef rest after cooking helps keep it juicy and tender.
