Description
This Thai Beef Salad combines tender, grilled flank steak with fresh mixed greens and vibrant vegetables, all tossed in a tangy, spicy dressing. A perfect balance of savory, sweet, and zesty flavors, garnished with fresh herbs and crunchy peanuts for texture, making it a refreshing and delicious meal ideal for warm weather or light dinners.
Ingredients
Scale
Main Ingredients
- 1 lb flank steak or sirloin (or your preferred cut of beef)
- 4 cups mixed salad greens (such as arugula, lettuce, or spinach)
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 red onion, thinly sliced
- 1/2 red bell pepper, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
For Garnish
- 1/4 cup roasted peanuts, chopped (optional)
Dressing Ingredients
- 2 tablespoons fish sauce (or soy sauce for a non-fish option)
- 2 tablespoons lime juice
- 1 tablespoon honey or palm sugar
- 1 teaspoon rice vinegar
- 1-2 teaspoons chili garlic sauce or fresh red chili (adjust to taste)
- 1 garlic clove, minced
- 1 tablespoon sesame oil
- Salt and pepper, to taste
Instructions
- Prepare the Steak: Season the flank steak with salt and pepper. Heat a grill or skillet to high heat. Cook the steak for about 4-5 minutes on each side, or until desired doneness. Remove and let rest for 5-10 minutes before slicing thinly against the grain.
- Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, honey or palm sugar, rice vinegar, chili garlic sauce, minced garlic, and sesame oil until well combined. Adjust salt and pepper to taste.
- Prepare the Salad: In a large bowl, combine the mixed greens, julienned cucumber, carrot, red onion, red bell pepper, chopped cilantro, and mint.
- Toss Salad and Steak: Add the sliced steak to the salad bowl. Pour the dressing over the salad and toss gently to combine all ingredients and evenly coat them with the dressing.
- Serve: Transfer the salad to serving plates and garnish with chopped roasted peanuts if using. Serve immediately for best freshness.
Notes
- You can substitute flank steak with sirloin or ribeye based on your preference.
- For a vegetarian alternative, replace beef with grilled tofu or tempeh and use soy sauce in the dressing.
- Adjust chili garlic sauce quantity to suit your spice tolerance.
- The salad is best served fresh to maintain the crispness of vegetables and herbs.
- Roasted peanuts add a nice crunch but can be omitted for a nut-free version.
