Thai Beef Salad

Love a meal that's tasty, fresh, and quick to make? Say hello to Thai Beef Salad! This dish is a perfect mix of juicy beef, crispy veggies, and a spicy, tangy sauce that brings everything to life. It’s like a flavor party in your mouth!

Plus, it’s super easy to whip up, whether you’re a kitchen pro or just starting out. This Thai Beef Salad is great for lunch, dinner, or even as a side dish at a gathering. Trust me, it’s the kind of meal that makes everyone happy.

Why This Recipe Works

One of the best things about this Thai Beef Salad is how balanced it is. You get protein from the beef, crunch from the veggies, and a whole lot of zing from the sauce. Everything complements each other so well that each bite is a mix of textures and flavors. If you're tired of eating the same old salads with just lettuce and dressing, this dish will be a game-changer for you.

Another reason to make this salad is its versatility. You can serve it on its own or pair it with other dishes like rice or noodles. It’s also a fantastic way to use up leftover beef from yesterday's BBQ or roast. And did I mention it’s quick? You can have this meal on the table in less than 30 minutes. If you're looking for something that's easy, delicious, and a little bit different, this Thai Beef Salad ticks all the boxes.

Ingredients

Beef Steak - a tender cut like sirloin or ribeye is best. Substitute: chicken breast if you don't eat beef.

Lettuce - You can also use mixed greens. Substitute: spinach or kale.

Cherry Tomatoes - Substitute: any type of tomato, chopped.

Cucumber - Substitute: zucchini.

Fresh Mint Leaves - Substitute: fresh basil or cilantro.

Tips

  • Let the steak rest after cooking so it stays juicy.
  • Use a very sharp knife to slice the beef thinly.
  • Mix the dressing well before adding to the salad for even flavor.
  • Serve immediately after assembling to keep it fresh.
  • You can prep the vegetables and dressing ahead of time, but combine them only when you're ready to serve.

How to Serve

This Thai beef salad is great as a stand-alone meal because it's hearty and full of flavors. It's perfect for warm days when you want something light yet satisfying.

  • Dinner Party: Serve it on a large platter as a Dinner for guests to help themselves.
  • Meal Prep: Divide into individual containers for a grab-and-go lunch.
  • With Rice: For extra substance, serve it alongside jasmine rice or sticky rice.

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Thai Beef Salad

Make a delicious Thai beef salad with fresh veggies and a tangy dressing. Ready in 30 minutes, it's the perfect light yet hearty meal.
5 from 1 vote
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Course: Salad
Cuisine: Thai
Keyword: beef steak, fish sauce, lettuce
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Author: Corrie

Ingredients

  • For the Salad:
  • 1 pound beef steak
  • 1 head lettuce torn into pieces
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber sliced thinly
  • A handful of fresh mint leaves chopped
  • For the Dressing:
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1 clove garlic minced
  • 1 small red chili sliced (optional

Instructions

  • Cook the beef steak to your liking. Let it rest for 5 minutes, then slice it thinly.
  • In a large bowl, combine lettuce, cherry tomatoes, cucumber, and mint leaves.
  • In a small bowl, mix together fish sauce, lime juice, sugar, garlic, and red chili.
  • Drizzle the dressing over the salad and toss well.
  • Add the sliced beef to the salad.
  • Toss everything again and serve immediately.

Nutrition

Calories: 166kcal Carbohydrates: 35g Protein: 10g Fat: 1g Saturated Fat: 0.2g Polyunsaturated Fat: 1g Monounsaturated Fat: 0.2g Sodium: 2874mg Potassium: 1921mg Fiber: 8g Sugar: 23g Vitamin A: 9918IU Vitamin C: 108mg Calcium: 142mg Iron: 5mg

Notes

  • Let the steak rest after cooking so it stays juicy.
  • Use a very sharp knife to slice the beef thinly.
  • Mix the dressing well before adding to the salad for even flavor.
  • Serve immediately after assembling to keep it fresh.
  • You can prep the vegetables and dressing ahead of time, but combine them only when you're ready to serve.
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