Thai Beef Salad Recipe

Name: Thai Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c lime juice;; 1 Tbsp soy sauce;; 1 tbsp sugar;; 1/4 to 1/2 tsp red pepper flakes;; 3 tbsp vegetable oil;; 2 boneless rib-eye steaks;; 1/2 lb. carrots;; 1 medium head of romaine;; 1/2 c fresh mint; 1/3 c salted peanuts

Servings: persons

1/4 c lime juice;
1 Tbsp soy sauce;
1 tbsp sugar;
1/4 to 1/2 tsp red pepper flakes;
3 tbsp vegetable oil;
2 boneless rib-eye steaks;
1/2 lb. carrots;
1 medium head of romaine;
1/2 c fresh mint
1/3 c salted peanuts

1
Make marinade: Whisk together lime juice, soy, sugar, red pepper flakes, and oil. Season steaks with S&P and pour 1/4 of marinade over steaks (ensure both sides are coated). Let sit up to 30 mins.
2
In a large skillet, cook steaks til desired doneness. Transfer to a cutting board and tent losely. Slice into bite-sized pieces and transfer to a bowl with remaining marinade.
3
Peel carrots into ribbons and add to steak. Add chopped mint and romaine (chopped crosswise into ribbons). Toss to combine. Add peanuts (optional) at the end.
4
Any leftover you can throw into a tortilla and it makes a nice Thai wrap for lunch.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/4 c lime juice;, 1 Tbsp soy sauce;, 1 tbsp sugar;, 1/4 to 1/2 tsp red pepper flakes;, 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.

Thai Beef Salad

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