This Thai Beef Salad is fresh, colorful, and packed with flavor! It features tender beef, crunchy veggies, and a zesty dressing that brings it all together.
It’s like a summer party for your taste buds! I love how quick it is to whip up, perfect for a healthy dinner or a light lunch. Plus, leftovers are just as tasty! 😋
Key Ingredients & Substitutions
Beef: I prefer sirloin or flank steak; they are tender and flavorful. If you’re looking for a leaner option, consider using chicken breast or tofu for a vegetarian version.
Vegetable Oil: Use any neutral oil, like canola or grapeseed oil. If seeking a healthier option, olive oil works too, although the flavor differs slightly.
Herbs: Fresh cilantro and mint are essential for that authentic Thai taste. If you don’t like cilantro, parsley can substitute. Thai basil gives a unique flavor but is not necessary.
Cherry Tomatoes: Use regular tomatoes if cherry tomatoes aren’t available. Just chop them up! Also, other veggies like bell peppers can add color and crunch.
How Do You Get Perfectly Cooked Beef?
Cooking beef perfectly is key to this salad. Here’s how to achieve tender slices every time:
- Start with room temperature beef; let it sit for about 20 minutes outside the fridge.
- Preheat your grill or skillet to medium-high for a good sear. This helps lock in flavor.
- Cook for just 3-4 minutes per side, depending on thickness. You want medium-rare for the best texture.
- Let the beef rest for 5 minutes before slicing. This keeps the juices locked in and ensures tender pieces.
Slice against the grain for the most tender bites. Following these steps will give you the perfect beef for your salad!
Fresh and Flavorful Thai Beef Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz (350g) beef sirloin or flank steak
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- 4 cups mixed salad greens (e.g., lettuce, arugula, and spinach)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh Thai basil leaves (optional)
- 1 small red chili, thinly sliced (optional, for heat)
- 2 tbsp roasted peanuts, crushed
For the Dressing:
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar or palm sugar
- 1 garlic clove, minced
- 1 tsp chili flakes or 1 small fresh chili, finely chopped (adjust to taste)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10 minutes to cook the beef. With just a short time commitment, you’ll be enjoying a refreshing meal in around 25 minutes!
Step-by-Step Instructions:
1. Cooking the Beef:
Start by preheating your grill or skillet over medium-high heat. While it’s heating up, season the beef with salt and pepper, and drizzle it with vegetable oil. Once the pan is hot, carefully place the beef in it. Cook for about 3-4 minutes on each side, depending on how thick your steak is and how you like it cooked. You want it to be medium-rare, but you can cook it longer if you prefer. When done, remove the beef from the heat and let it rest for 5 minutes. Finally, slice the beef thinly against the grain to keep it tender and juicy.
2. Making the Dressing:
In a small bowl, whisk together the freshly squeezed lime juice, fish sauce, soy sauce, brown sugar, minced garlic, and chili flakes. Keep whisking until the sugar dissolves completely. Taste it to make sure the flavors are balanced – you want a good mix of sour, salty, sweet, and a little heat!
3. Assembling the Salad:
In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, red onion, and fresh herbs (cilantro, mint, and basil). If you like heat, toss in the sliced red chili too. Give it a gentle toss to mix all the ingredients.
4. Combining Everything:
Add the sliced beef to your salad mixture and pour the dressing over the top. Gently toss everything together, making sure the salad is well-coated with the dressing. This is the part where the flavors all come together!
5. Serving:
Before serving, sprinkle the crushed roasted peanuts on top for a delightful crunch. Enjoy this vibrant salad immediately as a refreshing main dish or a side. It’s perfect for lunch or a light dinner!
This salad is bright with fresh herbs, tangy lime, and the savory punch of the beef—truly perfect for a quick and healthy meal!
FAQ for Fresh and Flavorful Thai Beef Salad
Can I Use Different Cuts of Beef?
Absolutely! While sirloin or flank steak are best for tenderness, you can also use ribeye or even ground beef. Just adjust the cooking time accordingly for ground beef, as it cooks faster.
Can I Make This Salad Vegetarian?
Yes, you can easily make it vegetarian by substituting the beef with tofu or tempeh. Just marinate the tofu in the dressing and grill or pan-fry it until golden. You can also use chickpeas for added protein and texture!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the greens from wilting. When ready to eat, add the dressing just before serving!
Can I Adjust the Spice Level?
Definitely! If you prefer a milder salad, skip the fresh chili or reduce the amount of chili flakes in the dressing. You can also add a bit of honey to balance out any heat if you find it too spicy.
