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Thai Beef Salad

Thai Beef Salad

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    3 h 45 m
Mick

Mick

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lorrising
81

lorrising

11/7/2003

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 was much better when I cut the sugar in half and added some diced thai peppers to the marinade. I like it served over rice instead of lettuce. One thing about the recipe was misleading and that is the time involved. The recipe talks about preparation and cooking time but fails to mention the three hours needed to marinate the steak. Unfortunately, I just glanced over the recipe the first time I made it and didn't allow enough time. I really think that if a recipe requires time to marinate that should be in the heading area with preparation and cooking time.

DEZ
57

DEZ

7/17/2003

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!

HELENHW
34

HELENHW

7/28/2005

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-inch shell steak pan-seared about 4 minutes each side. It's even better the next day after it's marinated for a while. It's good as a salad or over rice (I chopped the vegetables extra small). I used more chili sauce and less fish sauce than the recipe. If you've never had fish sauce before, I really recommend that you start with just a little because it's quite strong. I'm thinking about making this with tofu intead of steak next time.

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