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. Thai sweet red chili sauce; 1/4 c. Asian fish sauce (nam pla); 2 tbsp. lime juice; 1 small red or green fresh chile; 1 tsp. sugar; 1 small shallot; 1 lb. flank steak; 4 c. shredded Napa cabbage; 2 c. snow pea shoots or radish sprouts; 1 small firm, ripe papaya; 1 red bell pepper; 1 c. Small basil leaves; 3 scallions; 1/2 tsp. kosher salt; 1/2 tsp. Freshly ground pepper; 2 tsp. canola oil; Roasted peanuts and lime slices

Servings: persons

1/4 c. Thai sweet red chili sauce
1/4 c. Asian fish sauce (nam pla)
2 tbsp. lime juice
1 small red or green fresh chile
1 tsp. sugar
1 small shallot
1 lb. flank steak
4 c. shredded Napa cabbage
2 c. snow pea shoots or radish sprouts
1 small firm, ripe papaya
1 red bell pepper
1 c. Small basil leaves
3 scallions
1/2 tsp. kosher salt
1/2 tsp. Freshly ground pepper
2 tsp. canola oil
Roasted peanuts and lime slices

1
Prepare Dressing: In large bowl, whisk together dressing ingredients until blended.
2
Prepare Beef Salad: Remove 1/4 cup of dressing and brush over steak; let marinate at room temperature while preparing an outdoor grill with a medium-hot fire (or preheating a stove-top grill pan over medium heat).
3
In bowl with remaining dressing, layer the cabbage, pea shoots, papaya, bell pepper, basil, scallions, and 1/4 tsp each of the salt and pepper; do not toss.
4
Brush steak with canola oil and season with remaining 1/4 tsp each salt and pepper.
5
Grill steak 4 to 5 minutes per side for medium-rare, or until desired doneness; let meat rest on cutting board 5 minutes for juices to redistribute.
6
Slice steak diagonally across the grain into thin slices
7
Gently toss salad and steak together.
8
Divide over four plates.
9
Garnish each serving, if desired.

358

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 17 ingredients. The key ingredients include: 1/4 c. Thai sweet red chili sauce, 1/4 c. Asian fish sauce (nam pla), 2 tbsp. lime juice, 1 small red or green fresh chile, 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