Bob's Thai Beef Salad

Bob's Thai Beef Salad

17 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m

“Unique taste of Thai. Blend of flavors is truly unbelievable. You must try for yourself. WOW! We suggest serving over white rice. Any other way would not be Bob's way.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to broiler setting. Broil rib eye to desired doneness. When cool enough to handle, slice into 1/4 inch by 1 inch strips.
  2. In a large bowl, combine the steak, cucumbers, onions, chiles, lime juice, sugar, and fish sauce. Stir gently for 5 minutes, or until flavors are well blended.

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Reviews (17)

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Most authentic recipe I have come across (my mom is from thailand and makes the best beef salad or in thai "yum nua") but I agree, too much fish sauce. She uses 2 limes and about 4-5 tbsp of fish sauce. No sugar and use yellow onions. Don't mix the cucumbers in, serve them on the side. We usually eat this with sticky jasmine rice and our hands. Also, if you can manage roasted (raw) sticky rice that has been ground in a coffee grinder adds wonderful nutty flavor and texture (but beware, it will make you cough and sputter when you make it). It helps to slice the beef as thinly as possible. But over all, not bad but can be made better!



I found this salad way too salty. Also, with so much lime juice and a full cup of fish sauce, the salad was more like a soup! I might try to make this again with the same ingredients, but I will definitely alter the proportions.



Way too watery. 4Tbsp fish sauce and 4 Tbsp lime is just the right amount. I'm lo carb so I substituted sugar for 2 packets of Splenda. Also, I served mine over butter lettuce and added thinly sliced red bell pepper. Yum!!

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Amount Per Serving (4 total)

  • Calories
  • 444 cal
  • 22%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 33.8 g
  • 11%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 4459 mg
  • 178%

Based on a 2,000 calorie diet



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Thai Beef Salad


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