Spicy Thai Beef Salad Recipe

Name: Spicy Thai Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beef sirloin steak, cut about 3/4 inch thick; 1 teaspoon freshly ground pepper; 1/2 cup beef or chicken stock or canned low-sodium broth; 3 tablespoons fresh lime juice; 2 tablespoons Thai fish sauce (nam pla); 1 teaspoon sugar; 1/3 cup thinly sliced shallots, separated into rings; 4 scallions, halved lengthwise and cut into 1/2-inch pieces; 2 bird or serrano chiles, minced; 1/2 cup fresh mint leaves; 1 small green cabbagecored, cut into wedges and separated into leaves; 8 to 10 Bibb lettuce leaves; 5 to 6 Chinese long beans, trimmed and cut into 2-inch pieces; 3 scallions, white and tender green, halved lengthwise; 1 seedless European cucumber, peeled and sliced 1/4 inch thick

Servings: persons

1 pound beef sirloin steak, cut about 3/4 inch thick
1 teaspoon freshly ground pepper
1/2 cup beef or chicken stock or canned low-sodium broth
3 tablespoons fresh lime juice
2 tablespoons Thai fish sauce (nam pla)
1 teaspoon sugar
1/3 cup thinly sliced shallots, separated into rings
4 scallions, halved lengthwise and cut into 1/2-inch pieces
2 bird or serrano chiles, minced
1/2 cup fresh mint leaves
1 small green cabbagecored, cut into wedges and separated into leaves
8 to 10 Bibb lettuce leaves
5 to 6 Chinese long beans, trimmed and cut into 2-inch pieces
3 scallions, white and tender green, halved lengthwise
1 seedless European cucumber, peeled and sliced 1/4 inch thick

1
Light a charcoal grill or preheat the broiler.
2
Rub the steak with the pepper and sear about 3 inches from the heat for about 1 1/2 minutes on each side; the meat should be very rare.
3
Slice the meat very thinly against the grain.
4
In a medium nonreactive saucepan, combine the stock, lime juice, fish sauce and sugar and bring to a boil.
5
Add the meat to the saucepan and stir quickly to coat with sauce.
6
Immediately pour the meat and dressing into a bowl.
7
Add the shallots, scallions, chiles and mint and gently toss.
8
Mound the salad on a plate.
9
Serve with a platter of accompaniments and plenty of rice.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound beef sirloin steak, cut about 3/4 inch thick, 1 teaspoon freshly ground pepper, 1/2 cup beef or chicken stock or canned low-sodium broth, 3 tablespoons fresh lime juice, and more.

Yes, Spicy Thai Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Thai Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions