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 cup green beans fine; 1 red chili large, seeded; 1/2 cucumber halved and seeded; 4 tomatoes quartered and seeded; 2 zucchini peeled; 1 red onion peeled, halved and sliced; 1 cup cilantro shredded; 2 tablespoons mint fresh shredded; 3 tablespoons salted peanuts roughly chopped; 4 tablespoons fish sauce; 1 lime; 1 tablespoon sugar; 1 tablespoon vegetable oil; 24 ounces sirloin steak

Servings: persons

1 cup green beans fine
1 red chili large, seeded
1/2 cucumber halved and seeded
4 tomatoes quartered and seeded
2 zucchini peeled
1 red onion peeled, halved and sliced
1 cup cilantro shredded
2 tablespoons mint fresh shredded
3 tablespoons salted peanuts roughly chopped
4 tablespoons fish sauce
1 lime
1 tablespoon sugar
1 tablespoon vegetable oil
24 ounces sirloin steak

1
Cook beans in a pan of boiling water for 4 mins until just tender. Drain. Rinse in cold water; drain. Place in a large bowl.
2
Cut the chili into matchstick strips. Cut the cucumber into 2-in lengths; cut into matchsticks. Slice the tomatoes. Coarsely grate the zucchini, lengthwise.
3
Add the chili, cucumber, tomatoes, and zucchini to the bowl with the onion, herbs, and peanuts. Whisk the fish sauce, lime juice, and sugar together. Pour over the salad; toss together. Set aside.
4
Heat the oil in a large skillet. Season the steaks with salt and pepper. When the pan is really hot, add the steaks. Cook for 5 mins for rare (8 mins for medium; 12 mins for well done), turning the steaks once. Transfer to a board; allow to cool for 5 mins.
5
Thinly slice the steaks; arrange on the salad. Serve immediately.

651

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup green beans fine, 1 red chili large, seeded, 1/2 cucumber halved and seeded, 4 tomatoes quartered and seeded, 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