Thai Beef Salad Recipe

Name: Thai Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces skirt steak; 6 cups torn salad greens; 1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination); 1/4 cup minced red onion; 1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced; 1 small fresh hot red chili, like Thai, or to taste, minced; 1 ripe mango, cubed; 2 limes -- juice of; 1 tablespoon sesame oil; 1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce; 1/2 teaspoon sugar

Servings: persons

8 ounces skirt steak
6 cups torn salad greens
1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)
1/4 cup minced red onion
1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced
1 small fresh hot red chili, like Thai, or to taste, minced
1 ripe mango, cubed
2 limes -- juice of
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
1/2 teaspoon sugar

1
If you are starting with raw meat, start a gas or charcoal grill or heat a broiler; rack should be about 4 inches from heat source. Grill or broil beef until medium rare, turning once or twice, 5 to 10 minutes, depending on thickness; set it aside to cool. I actually grilled my steak on a cast iron grill pan, which I've fallen in love with and sing its praises on a near-daily basis.
2
Toss greens with herbs, onion and cucumber. In a bowl, combine all remaining ingredients with 1 tablespoon water; dressing will be thin. Use half of this mixture to toss with greens. Remove greens to a platter.
3
Slice beef thinly, reserving its juice; combine juice with remaining dressing. Lay slices of beef over salad, drizzle remaining dressing over all, and serve.

230

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 11 ingredients. The key ingredients include: 8 ounces skirt steak, 6 cups torn salad greens, 1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination), 1/4 cup minced red onion, 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