Thai Beef Salad Recipe

Name: Thai Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 steaks (each 10 oz. and about 1 in. thick); 1/2 teaspoon salt; 1 1/2 teaspoons Asian chili garlic sauce; 1 1/2 tablespoons white rice; 1/4 cup lime juice; 2 teaspoons light brown sugar; 2 teaspoons fish sauce; 1 hothouse or English cucumber, halved lengthwise, seeded, and thinly sliced; 4 cups salad greens; 1/2 cup fresh mint, roughly chopped; 1/2 cup fresh cilantro, roughly chopped; 1/2 cup fresh basil, roughly chopped; 1/4 cup chopped peanuts

Servings: persons

2 steaks (each 10 oz. and about 1 in. thick)
1/2 teaspoon salt
1 1/2 teaspoons Asian chili garlic sauce
1 1/2 tablespoons white rice
1/4 cup lime juice
2 teaspoons light brown sugar
2 teaspoons fish sauce
1 hothouse or English cucumber, halved lengthwise, seeded, and thinly sliced
4 cups salad greens
1/2 cup fresh mint, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
1/4 cup chopped peanuts

1
Preheat broiler with oven rack 4 in. below heat. Rinse steaks and pat dry. Sprinkle with salt on both sides and rub each with 1/2 tsp. chili garlic sauce.
2
In a small dry frying pan over medium-high heat, toast rice until light brown. Set aside to cool.
3
Meanwhile, place steaks on a baking sheet and broil for 4 minutes on each side. Set aside to rest.
4
In a spice mill or clean coffee grinder, grind rice to a powder.
5
In a small bowl, whisk together lime juice, brown sugar, fish sauce, and remaining 1/2 tsp. chili garlic sauce.
6
In a large bowl, toss cucumber, greens, mint, cilantro, and basil with 1/2 of the dressing. Divide salad among 4 plates. Cut steaks into 1/4-in.-thick slices and arrange on salads. Drizzle with remaining dressing, sprinkle with rice powder and peanuts, and serve immediately.
7
Note: Nutritional analysis is per serving.

241

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 13 ingredients. The key ingredients include: 2 steaks (each 10 oz. and about 1 in. thick), 1/2 teaspoon salt, 1 1/2 teaspoons Asian chili garlic sauce, 1 1/2 tablespoons white rice, 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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