Thai Beef Salad

Thai Beef Salad

70

"A colorful, tangy salad that brings out the best in Thai cuisine and spices."

Ingredients

3 h 45 m servings 211 cals
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Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 1051 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
  2. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
  3. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
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Reviews

70
  1. 97 Ratings

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I was very eager to try this recipe as this is one of my favorite dishes at a local Thai restaraunt. This salad was not as spicy as the one I was trying to achieve and far too sweet, however it...

Try these changes I bet you'll love them! Use red Thai curry paste instead of the chili sauce. Next add bean thread or the clear silver noodles mixed into the salad!

I couldn't believe how good this recipe turned out to be! So easy too. I made it two days in a row. I think it makes a big difference to use the very best cut of meat you can afford. I used 1-in...