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Thai beef salad with sliced seared steak, mixed greens, cucumber, cherry tomatoes, red onion, fresh herbs, and chopped peanuts.
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5 from 2 votes

Thai Beef Salad Recipe

Bright, herby, sweet-salty and limey—juicy seared steak over a crunchy, fresh salad with a punchy Thai dressing.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: Asian, Southeast, Thai
Keyword: low carb, Meal Prep, steak salad, summer salad, thai beef salad, yum nua
Servings: 4 people
Author: Karina Carrel

Ingredients

Dressing

  • ½ tbsp finely chopped red chilli deseeded
  • ½ tbsp minced garlic 2–3 cloves
  • 2 tbsp finely chopped coriander/cilantro
  • 4½ tsp white sugar
  • 4 tbsp fish sauce
  • 5 tbsp lime juice
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2 small pinches salt
  • 1 tbsp chopped mint

Salad

  • 16 oz good-quality beef steak sirloin works great
  • 2 tbsp vegetable oil divided
  • ½ tsp salt
  • ½ tsp black pepper
  • 5 heaped cups mixed lettuce leaves
  • 20 cherry tomatoes halved
  • 1 small red onion very finely sliced
  • 1 long cucumber thinly sliced
  • ½ cup coriander/cilantro leaves
  • ½ cup mint leaves

Garnish

  • ½ cup roasted, unsalted peanuts or cashews finely chopped
  • Extra coriander and mint leaves
US - Metric

Instructions

  • Mix chilli, garlic, coriander, mint, sugar, fish sauce, lime juice, vegetable oil, sesame oil and salt until sugar dissolves.
  • Heat a skillet over high until smoking. Oil steak; season with salt and pepper.
  • Sear 2 minutes per side for medium-rare (125°F/52°C) or to preference.
  • Rest 5 minutes.
  • Toss lettuce, tomatoes, red onion, cucumber, coriander and mint with half the dressing.
  • Slice steak thinly against the grain.
  • Plate salad; top with steak. Spoon over remaining dressing. Sprinkle peanuts and extra herbs.

Notes

Little Notes for Thai Beef Salad
Bright, punchy, and fast—here’s how to make every bite sing.
  • Steak picks: Sirloin, strip, ribeye, or flank. Pat dry, high-heat oil, screaming-hot pan or grill.
  • Doneness guide: Aim for 125°F/52°C (medium-rare); rest 5 min for juicy slices.
  • Ultra-thin slices: Chill steak 10–15 min (or quick-freeze 15 min), then slice against the grain on a slight angle.
  • Dress to balance: Too salty → add lime + pinch sugar. Too sour → add sugar. Too sweet → add fish sauce + lime. Heat → more chilli.
  • Herb glow: Use tender cilantro + mint; tear just before tossing so they stay fragrant.
  • Crisp greens: Spin lettuce dry; toss with half the dressing, add more only if needed.
  • Mellow the onion: Soak slices in cold water 5 minutes, drain well.
  • Crunch options: Peanuts or cashews; nut-free swap: toasted sesame seeds or crispy shallots.
  • Make-ahead: Dressing keeps 3 days chilled. Cook steak and chill; slice and assemble right before serving.
  • To make it a meal: Add rice noodles or spoon over jasmine rice; low-carb? Keep it as listed.

Nutrition

Calories: 238kcal | Carbohydrates: 17g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 2222mg | Potassium: 477mg | Fiber: 2g | Sugar: 10g | Vitamin A: 988IU | Vitamin C: 34mg | Calcium: 60mg | Iron: 1mg