Better than take-out. This easy Thai Beef Salad that tastes just like it came from a high-end restaurant. This mouth-watering Thai beef salad recipe is packed with flavor and is so simple to put together. It is a perfect salad for paleo or gluten-free diets.
HOW DO YOU MAKE THAI BEEF SALAD?
Thai beef salad is one of the most well-known salads in Thailand. A tender cut of beef steak such as rib-eye is grilled to a medium-rare. Then it is thinly sliced, and tossed with fresh veggies such as cucumber, juicy tomato, carrots, and red onion. For authentic Thai flavor, use a mixture of fresh cilantro and mint. I like to tear the herbs with my hands rather than mincing them with a knife. The flavor is just so much better that way - trust me on this. However, the dressing is what makes this salad the star. With a little bit of acid and sweetness, this dressing has a perfect balance of sweet, salty, tart, and lightly spicy. You will fall in love with this salad and make it over and over again for sure!
Watch me in my short video below of how I do it:
It is best to serve your Thai beef Salad right away. You can make the dressing ahead and chill in the refrigerator until ready for serving.
WHAT IS THAI DRESSING MADE OF?
Traditionally, Thai dressing is made from fish sauce, lime juice, coconut palm sugar, and chili peppers. Tangy and easy to make. However, if you are like me and dislike the taste of fish sauce but want to keep the flavors as fresh and authentic as possible, then you may swap the fish sauce for Soy Sauce and Worcestershire Sauce at a 1 to 1 ratio. The dressing has a wonderful depth of flavor and complements the beef and fresh veggies perfectly.
INGREDIENTS FOR MY THAI BEEF SALAD:
For the Thai Dressing:
- small clove garlic
- small red serano chili, or thai chili
- low-sodium soy sauce
- worcestershire sauce
- lime juice
- coconut palm sugar
- vegetable oil
Tips: You can add more chili pepper to this recipe to make it spicier. If you can't find fresh chilis, then you can substitute with dried chili flakes.
For best flavor let the steak marinate for a minimum of 15 minutes in a mixture of salt & pepper, soy sauce, Worcestershire sauce, garlic, and coconut palm sugar.
For the Salad:
I like to keep my Thai Salad light and fresh with summer produce. A small handful of mixed salad, heavy on the cilantro, a little fresh mint along with cucumber, beefy tomato, and I also like to add some carrot shavings. Be generous with the dressing, as it packs a flavorful punch!
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Recipe
Thai Beef Salad
Ingredients
Steak Marinade:
- 1 Ribeye Steak
- salt and pepper to taste
- 1 garlic clove
- 1 Β½ tablespoon light soy sauce
- 1 Β½ tablespoon worcestershire sauce
- 1 teaspoon coconut palm sugar - alternatively use brown sugar
Salad Dressing:
- 1 small garlic clove
- 1 red serrano chili, or Thai chili , finely minced (reserve some for garnish)
- 2 tablespoon coconut palm sugar
- 3 tablespoon lime juice - about 1 lime
- 1 Β½ tablespoon light soy sauce
- 1 Β½ tablespoon worcestershire sauce
- 1 tablespoon vegetable oil , sunflower, or canola
For the Salad:
- 2 cups mixed greens
- Β½ cup cilantro leaves
- 2 sprigs of fresh mint leaves
- 1 small carrot - julienned
- ΒΌ red red onion - thinly sliced
- 1 beefy tomato , alternatively use Β½ cup cocktail tomatoes, halved
- 1 cup cucumber - sliced (about half of English Cucumber)
Instructions
- 1. Prepare the marinade by mixing minced garlic, soy sauce, worcestishire sauce, and coconut sugar together. Season the steak well on both sides with salt and pepper. Pour marinade over the steak and let sit at room temperature for 15 minutes. 2. Arrange mixed salad greens, cilantro, and chopped mint on a salad platter. Slice the onion, julienne the carrot, slice the tomato, and the cucumber into bite-sized pieces. Add to the salad.3. Make the salad dressing by combining minced garlic, chili to your liking (reserving some for garnish), coconut sugar, lime juice, soy sauce, Worcestershire sauce, and vegetable oil. Set aside.4. Heat a heavy bottom-cast iron pan on medium-high heat. Add a little oil or butter, then add the steak when the pan is nice and hot. Depending on the preference of your steak doneness, typically a medium-rare steak is used for a Thai salad. Roast steak for about 5 minutes on each side. Don't forget to brown the sides as well. Remove steak from the pan, cover with foil, and allow to stand for about 5 minutes before slicing. Arrange steak slices over the salad. Pour the dressing all over. Garnish the salad with a handfull scallions, and some chili slices. Enjoy!
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