Thai Beef Salad Recipe

Name: Thai Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. beef tenderloin, cut 3/4-inch thick; 1 tsp. coarsely ground black pepper; 1/2 cup beef stock; Juice of one lime; 2 Tbsp. nam pla (Thai fish sauce); 1 tsp. sugar; 7 garlic cloves, minced; 3 Serrano chili peppers, minced; 1 large bag of romaine lettuce; 1 1/2 cups cherry tomatoes, quartered; 1 red onion, thinly sliced into rings; 1 English cucumber, peeled and thinly sliced

Servings: persons

1 lb. beef tenderloin, cut 3/4-inch thick
1 tsp. coarsely ground black pepper
1/2 cup beef stock
Juice of one lime
2 Tbsp. nam pla (Thai fish sauce)
1 tsp. sugar
7 garlic cloves, minced
3 Serrano chili peppers, minced
1 large bag of romaine lettuce
1 1/2 cups cherry tomatoes, quartered
1 red onion, thinly sliced into rings
1 English cucumber, peeled and thinly sliced

1
Preheat grill. Rub black pepper into all sides of the beef. Sear on the grill for about 2 minutes per side; beef should be cooked rare. Transfer to cutting board and cover loosely with foil. Allow to rest for 10 minutes, and then slice very thin against the grain. Set aside.
2
In a medium saucepan, combine the stock, lime juice, fish sauce, and sugar. Bring to a boil. Add the meat to the sauce and stir quickly to coat it with the sauce. Immediately pour contents into a medium bowl. Add the garlic and chili peppers and toss gently.
3
Mound the romaine lettuce on four individual serving plates. Arrange the sliced beef over the lettuce, leaving the leftover sauce in the bowl. Decoratively arrange the cucumber over the beef, followed by the onion rings, and then the cherry tomatoes, creating elevation. Spoon the remaining sauce over each plate and serve.

608

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 12 ingredients. The key ingredients include: 1 lb. beef tenderloin, cut 3/4-inch thick, 1 tsp. coarsely ground black pepper, 1/2 cup beef stock, Juice of one lime, and more.

Yes, 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!

Thai Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions