Thai Beef Salad

Thai beef salad is one of our favorite things to order at Thai restaurants, but it is easy to make at home too. This salad is so fresh and full of amazing flavor and with the steak you don’t walk away still feeling hungry.

The key to this salad is the herbs and the dressing. It has mint, cilantro and scallions and the dressing is made from a combination of lime juice, fish sauce, brown sugar, chili for spice, ginger and garlic. It hits all the flavor notes you want in an exciting dish.

I used flank steak here but you can also use skirt steak or sirloin. I recommend marinating the steak for at least a few hours to maximize flavor. I was rushed in making this and only marinated for about 20 minutes, and I can say it is a lot better if you can give it a few hours, but it still tasted great because the dressing is so interesting.

Thai Beef Salad

Tender steak served over veggies and herbs with a tangy delicious dressing

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Prep Time 3 hours hrs 15 minutes mins

Cook Time 10 minutes mins

Total Time 3 hours hrs 25 minutes mins

Course Lunch, Main Course

Servings 4 servings

Ingredients

  

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For the dressing/marinade:

• 1/2 cup lime juice
• 1 tsp lime zest
• 1/3 cup brown sugar
• 1/4 cup vegetable oil
• 2 tbsp fish sauce
• 1 tsp sriracha
• 1/4 tsp crushed red pepper
• 2 tbsp minced fresh ginger
• 3 garlic clovesq minced

For the salad:

• 2 lbs skirt or flank stead trimmed
• 2 tsp salt
• 2 tbsp oil for frying
• 8 cups romaine
• 3 mini cucumbers sliced
• 1 pint cherry tomatoes
• 1/3 cup cilantro chopped
• 1/4 red onion sliced
• 1/2 cup scallions sliced
• 1/2 cup mint chopped
• 1/4 cup chopped peanuts

Instructions

 

For the dressing:

• Combine all the ingredients and taste and adjust seasoning. Dressing should be strongly flavored and tart, sweet and salty. Reserve half for the dressing and half for the marinade.

For the steak:

• Trim the fat and pour marinade over steak in a shallow dish and let sit in fridge for a few hours.
• When ready to cook, heat a skillet over medium high with the oil. When really hot, add the steak and sear on one side until well browned, then flip and sear on the other side. Reduce the heat and allow to cook to 140 internal temp for medium. Set aside to rest for 10 minutes, then slice against the grain.

To serve:

• Plate the lettuce and vegetables. Top with herbs and chopped nuts, then place the steak on the drizzle with the dressing.

Keyword Asian, Beef, Lunch, Main Dish, Salad

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