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This Thai Beef Salad features thin slices of beef on fresh salad greens and herbs like mint, basil and cilantro, all tossed in a tangy and spicy Thai dressing then topped with chopped peanuts for some added crunch.
Thai Beef Salad
Thai Beef Salad is a great way to get your protein and veggies; and it tastes amazing! It’s the perfect healthy salad that can be enjoyed year-round with hearty beef paired with fresh greens. It’s also gluten free and dairy free and Whole30 with one minor swap.
In Thailand, Thai Beef Salad is typically served with the beef being the main ingredient and the greens (mainly herbs) added just to complement the flavors of the beef. While still absolutely delicious, I love lots of lots of fresh greens in my Thai Beef Salad. The great thing about making this salad at home is that you can use any of your favorite greens and you can adjust the amount of greens in the dish.
How to prepare Thai Beef Salad:
Season 1 sirloin or New York steak (about 10 oz) with salt, ground black pepper and garlic powder.
You can either sear the steak in a skillet or grill it for about 3 – 4 minutes on each side for a medium-rare steak. Allow the steak to rest for at least 10 minutes, then cut the steak into thin slices.
While waiting for the steak to rest, prepare the sauce by combining 1 tablespoon minced lemongrass, 1 tablespoon of sugar (or palm sugar), 1 thinly sliced Thai bird chili, 2 cloves of minced garlic, ½ a cup of lime juice, and 2 tablespoons of fish sauce.
To mince the lemongrass, thinly slice only the white portion of the lemongrass stalk, then mince the slices with a knife or in a food processor. You may also find minced lemongrass at most Asian supermarkets in the frozen section.
Stir the salad dressing ingredients well until all of the sugar is completely dissolved. If you prefer a smoother consistency for the sauce, put all of the sauce ingredients into a food processor and blend till smooth.
Next, arrange 5 cups of lettuce leaves (or any of your favorite greens) in a serving bowl. I love butterhead lettuce so that is what I used here. I also added about 1 cup of arugula for some extra flavor. Feel free to use a mixture of different greens here.
Add ¼ cup of sliced red onion, ¼ cup of mint leaves, and ¼ cup cilantro leaves. Stir in the salad dressing and gently toss to combine.
Top the salad with 1 cup of cherry or grape tomatoes and the thinly sliced beef.
How to Perfectly Cook a Steak
- Set up your gas or charcoal grill for medium high direct heat. (Click to learn about Gas Grills or Charcoal Grills)
- Steaks should be thawed or at room temperature.
- Steaks should be no more than 1/2-3/4 inch thick (if they are, then it will be more difficult to cook).
- Season raw steak with salt, pepper, and garlic powder on each side
- Use a thermometer to test for doneness. Once you are familiar with proper temps, then try the hand test method, it’s just a general guide. Here’s how: Gently put the tips of your pointer finger and thumb from the same hand together, then with your other hands pointer finger press the pad of skin under your thumb (that is touching the pointer finger), the resistance here is the same that you will feel on a rare steak. If you touch your middle finger and thumb and then feel the resistance, that’s similar to a medium steak. Finally, your the resistance felt with the ring finger and thumb is like a well-done steak.
- Allow steaks to rest 3-5 minutes after cooking (don’t cut it right away or all the juices will run out onto the cutting board).
For even more tips and tricks on grilling the perfect steak, check out my How to Grill Steaks post.
- 2 tablespoons cooking oil
- 1 sirloin or New York steak (10oz)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Salad Dressing:
- 1 tablespoon minced lemongrass
- 1 tablespoon sugar *
- 1 Thai bird chili, thinly sliced
- 2 cloves minced garlic
- ½ cup lime juice
- 2 tablespoons fish sauce
- 5 cups lettuce leaves
- 1 cup arugula
- 1 cup cherry tomatoes
- ¼ cup sliced red onion
- ¼ cup mint leaves
- ¼ cup cilantro leaves
- 2 tablespoons chopped roasted peanuts
1) Heat cooking oil in a skillet over medium-high heat.
2) Season both sides of the steak with salt, pepper and garlic powder.
3) Sear for about 3 - 4 minutes on each side.
4) Transfer to a plate, then let it rest for at least 10 minutes. Cut the steak into thin slices.
1) Combine minced lemongrass, sugar, sliced chili, minced garlic, lime juice and fish sauce. Stir well and set aside.
1) Combine lettuce leaves, cherry tomatoes, red onion, mint leaves and cilantro leaves in a serving bowl.
2) Toss with salad dressing.
3) Top with the sliced beef and chopped roasted peanuts.
For Whole30: omit the sugar or use orange juice
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Char Ferrara is the creator and blogger behind Wok & Skillet (www.wokandskillet.com), where she takes the mystery out of Asian cooking so that you can make your favorite takeout dishes at home! She is also the author of The Healthy Wok Chinese Cookbook. You can find Char on Pinterest, Facebook and Instagram.