Thai Beef Salad Recipe

Name: Thai Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons fresh lime juice (about 3 limes); 2 1/2 tablespoons Thai fish sauce (nam pla); 1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon); 1 teaspoon sugar; 2 teaspoons finely chopped fresh cilantro; 2 teaspoons finely chopped fresh mint; 4 scallions, white and pale-green parts only, thinly sliced on the diagonal; 3 shallots, thinly sliced into rings; 3 Kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons; 12 ounces baby arugula (about 5 cups); 2 tablespoons olive oil; 1 boneless sirloin steak (1 1/2 pounds); 1/2 teaspoon coarse salt; Freshly ground pepper; 1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

Servings: persons

6 tablespoons fresh lime juice (about 3 limes)
2 1/2 tablespoons Thai fish sauce (nam pla)
1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon)
1 teaspoon sugar
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
4 scallions, white and pale-green parts only, thinly sliced on the diagonal
3 shallots, thinly sliced into rings
3 Kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons
12 ounces baby arugula (about 5 cups)
2 tablespoons olive oil
1 boneless sirloin steak (1 1/2 pounds)
1/2 teaspoon coarse salt
Freshly ground pepper
1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

1
Preheat the oven to 400F.
2
Make the dressing: Whisk together the lime juice, fish sauce, chile, and sugar in a small bowl until the sugar is dissolved.
3
Stir in the cilantro and mint.
4
Set aside.
5
Toss together the scallions, shallots, cucumbers, and arugula in a large bowl; set aside.
6
Heat the oil in a large ovenproof skillet over high heat until hot but not smoking.
7
Sprinkle the steak all over with salt; season with pepper.
8
Brown the steak, turning once, about 2 minutes per side.
9
Transfer the skillet to the oven; cook the steak to desired doneness, about 6 minutes for medium-rare.
10
Transfer the steak to a cutting board, and let stand at least 5 minutes.
11
Cut the steak across the grain into 1/4-inch-thick slices.
12
Add the steak to the salad.
13
Drizzle with dressing, and toss.
14
Sprinkle with peanuts.
15
(Per serving)
16
Calories: 382
17
Fat: 26g
18
Cholesterol: 63mg
19
Carbohydrate: 12g
20
Sodium: 712mg
21
Protein: 26g
22
Fiber: 3g

261

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 15 ingredients. The key ingredients include: 6 tablespoons fresh lime juice (about 3 limes), 2 1/2 tablespoons Thai fish sauce (nam pla), 1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon), 1 teaspoon sugar, 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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