Thai Beef Salad is a vibrant and delicious dish that perfectly combines tender beef with fresh vegetables and herbs. This salad packs a punch of flavor, with zesty lime and spicy chili complementing the rich taste of the beef. It’s an ideal option for a light lunch or a refreshing dinner, especially on warm days.
Why Make This Recipe
Making Thai Beef Salad is a great choice for several reasons. First, it’s healthy and packed with nutrients from the fresh vegetables. Second, the combination of flavors and textures makes it satisfying and enjoyable. Plus, it’s quick to prepare, taking only about 30 minutes. You can impress your friends and family with this flavorful dish!
How to Make Thai Beef Salad
To create this mouth-watering Thai Beef Salad, follow these simple steps:
Ingredients
- 1/2 tsp birds eye or Thai chili, deseeded and finely minced (Note 1)
- 1/4 tsp finely minced garlic (about 1/2 small clove)
- 1 tbsp finely chopped cilantro/coriander stems
- 2 1/4 tsp white sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp grapeseed oil (or canola or vegetable oil)
- 1 small pinch cooking/kosher salt
- 7 – 8 oz / 200 – 250 g good quality beef steak – sirloin (at room temperature) (Note 2)
- 1 tbsp oil (vegetable, peanut, or canola oil)
- 1/4 tsp each salt and pepper
- 2 heaped cups mixed lettuce leaves
- 10 cherry tomatoes, halved
- 1/4 small red onion, very finely sliced
- 1/2 cucumber (optional, deseed) cut horizontally then into slices (about 1/3 cup)
- 1/4 cup cilantro/coriander leaves, lightly packed
- 1/4 cup mint leaves, lightly packed
- 1/4 cup finely chopped peanuts, roasted, unsalted
- Extra cilantro/coriander and mint leaves for garnish
Directions
Dressing:
- In a small bowl, mix the minced birds eye chili, garlic, cilantro stems, sugar, fish sauce, lime juice, and grapeseed oil. Stir until the sugar dissolves.
Beef:
2. Heat a skillet over medium-high heat and add the oil. Season the beef with salt and pepper.
3. Cook the beef for about 3-4 minutes on each side for medium-rare (or until desired doneness). Remove from heat and let it rest for a few minutes before slicing.
Salad:
4. In a large bowl, combine the mixed lettuce leaves, cherry tomatoes, red onion, cucumber, cilantro leaves, mint leaves, and chopped peanuts.
5. Add the sliced beef and the dressing to the salad. Toss gently to combine all the ingredients well.
How to Serve Thai Beef Salad
Serve the salad in large bowls or plates. Garnish with extra cilantro and mint leaves for a fresh look. It pairs excellently with a cold drink or as part of a bigger meal.
How to Store Thai Beef Salad
If you have leftovers, you can store them in an airtight container in the refrigerator. However, it’s best to eat it fresh. The salad can stay fresh for about 1-2 days, but be cautious as the ingredients may lose their crisp texture.
Tips to Make Thai Beef Salad
- Use high-quality beef for the best flavor and texture.
- Adjust the level of chili based on your spice tolerance.
- Feel free to add other vegetables, such as bell peppers or radishes, for extra crunch.
Variation
You can create variations by using chicken or shrimp instead of beef. Additionally, substituting quinoa or rice for the lettuce will turn this salad into a filling meal.
FAQs
Q1: Can I make the dressing ahead of time?
A1: Yes, you can prepare the dressing in advance and store it in the refrigerator for up to a week.
Q2: Is this salad gluten-free?
A2: Yes, this recipe can easily be made gluten-free by using gluten-free fish sauce.
Q3: Can I use frozen beef?
A3: It’s best to use thawed fresh beef for optimal taste and texture. Always thaw completely before cooking.
Now, enjoy creating your own Thai Beef Salad! It’s a delightful meal that brings the flavors of Thailand to your kitchen.
Thai Beef Salad
Ingredients
Dressing
- ½ tsp birds eye or Thai chili, deseeded and finely minced Note 1
- ¼ tsp finely minced garlic about 1/2 small clove
- 1 tbsp finely chopped cilantro/coriander stems
- 2 ¼ tsp white sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp grapeseed oil or canola or vegetable oil
- 1 small pinch cooking/kosher salt
Beef
- 7-8 oz good quality beef steak – sirloin at room temperature (Note 2)
- 1 tbsp oil vegetable, peanut, or canola oil
- ¼ tsp salt
- ¼ tsp pepper
Salad Ingredients
- 2 heaped cups mixed lettuce leaves
- 10 pieces cherry tomatoes, halved
- ¼ small red onion, very finely sliced
- ½ cup cucumber (optional, deseed) cut horizontally then into slices (about 1/3 cup)
- ¼ cup cilantro/coriander leaves, lightly packed
- ¼ cup mint leaves, lightly packed
- ¼ cup finely chopped peanuts, roasted, unsalted
- to taste pieces extra cilantro/coriander and mint leaves for garnish
Instructions
Preparation
- In a small bowl, mix the minced birds eye chili, garlic, cilantro stems, sugar, fish sauce, lime juice, and grapeseed oil. Stir until the sugar dissolves.
Cooking Beef
- Heat a skillet over medium-high heat and add the oil. Season the beef with salt and pepper.
- Cook the beef for about 3-4 minutes on each side for medium-rare (or until desired doneness). Remove from heat and let it rest for a few minutes before slicing.
Assembling Salad
- In a large bowl, combine the mixed lettuce leaves, cherry tomatoes, red onion, cucumber, cilantro leaves, mint leaves, and chopped peanuts.
- Add the sliced beef and the dressing to the salad. Toss gently to combine all the ingredients well.
