Thai Beef Salad
Thai Beef Salad
Ingredients
For the Salad
- 1 pound flank steak, about 1-inch thick
- 1 cup red lettuce, chopped
- 1/2 red onion, thinly sliced
- 1 cucumber, sliced thinly
- 1/2 cup cherry tomatoes, halved
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp fresh cilantro, chopped
- salt, to taste
- pepper, to taste
For the Salad Dressing
- 2 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons sugar
- 1 teaspoon Thai chilies, or to taste
- 1 garlic, clove, minced
- pinch salt, to taste
For the Garnish
- peanuts, chopped
Instructions
- 1
In a bowl, combine fish sauce, sugar, lime juice, garlic, Thai chilies, and salt. Mix thoroughly and set aside.
- 2
Prepare your vegetables by roughly chopping the red lettuce, thinly slicing the red onion, slicing the cucumber, and halving the cherry tomatoes.
- 3
Season your steak generously on both sides with salt and black pepper.
- 4
Add oil to a pan over medium-high heat and sear your steak, flipping every 30 seconds, for about 5½ minutes total. Remove from the pan and let it rest briefly.
- 5
Slice the steak thinly against the grain.
- 6
In a large bowl, combine the lettuce, cucumber, red onion, tomatoes, cilantro, mint, sliced beef, and dressing. Toss everything thoroughly until well coated.
- 7
Serve your Thai beef salad immediately and optionally garnish with chopped nuts.
Kitchen Tools
Nutrition Facts (per serving)
For the Salad
- 1 pound flank steak, about 1-inch thick
- 1 cup red lettuce, chopped
- 1/2 red onion, thinly sliced
- 1 cucumber, sliced thinly
- 1/2 cup cherry tomatoes, halved
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp fresh cilantro, chopped
- salt, to taste
- pepper, to taste
For the Salad Dressing
- 2 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons sugar
- 1 teaspoon Thai chilies, or to taste
- 1 garlic, clove, minced
- pinch salt, to taste
For the Garnish
- peanuts, chopped
Instructions
- 1
In a bowl, combine fish sauce, sugar, lime juice, garlic, Thai chilies, and salt. Mix thoroughly and set aside.
- 2
Prepare your vegetables by roughly chopping the red lettuce, thinly slicing the red onion, slicing the cucumber, and halving the cherry tomatoes.
- 3
Season your steak generously on both sides with salt and black pepper.
- 4
Add oil to a pan over medium-high heat and sear your steak, flipping every 30 seconds, for about 5½ minutes total. Remove from the pan and let it rest briefly.
- 5
Slice the steak thinly against the grain.
- 6
In a large bowl, combine the lettuce, cucumber, red onion, tomatoes, cilantro, mint, sliced beef, and dressing. Toss everything thoroughly until well coated.
- 7
Serve your Thai beef salad immediately and optionally garnish with chopped nuts.