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 flank steak; 1 large clove garlic; 10 sprigs cilantro, to yield 2 tablespoons, finely chopped; 6 or 7 large mint leaves to yield 1 tablespoon, chopped; 1 large green onion; 1 stalk lemon grass; 1 tablespoon fish sauce (nam pla); 1 1/2 tablespoons lime juice; 2 teaspoons sugar; 1/4 teaspoon red pepper flakes; 8 ounces whole red bell pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups); 6 or 8 soft lettuce leaves

Servings: persons

8 ounces flank steak
1 large clove garlic
10 sprigs cilantro, to yield 2 tablespoons, finely chopped
6 or 7 large mint leaves to yield 1 tablespoon, chopped
1 large green onion
1 stalk lemon grass
1 tablespoon fish sauce (nam pla)
1 1/2 tablespoons lime juice
2 teaspoons sugar
1/4 teaspoon red pepper flakes
8 ounces whole red bell pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
6 or 8 soft lettuce leaves

1
Turn on broiler, if using, and cover broiler pan with aluminum foil.
2
Wash, dry and slice beef very thinly, less than 1/8 inch thick.
3
Prepare stove-top grill, if using.
4
Broil or grill beef about 3 minutes, turning once.
5
Crush or finely mince garlic; wash, dry and finely chop cilantro; wash, dry and chop mint.
6
Wash, trim and thinly slice green onion; wash, trim, remove tough outer sheath of lemon grass and thinly slice bulb part.
7
Combine garlic, cilantro, mint, onion, lemon grass, fish sauce, lime juice, sugar and red pepper flakes.
8
When beef is cooked, cut into bite-size pieces and stir into fish-sauce mixture.
9
Wash, dry and finely slice or chop red pepper; stir into beef mixture.
10
Wash and dry lettuce and arrange on serving plate.
11
Spoon beef-pepper mixture into center.

263

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 12 ingredients. The key ingredients include: 8 ounces flank steak, 1 large clove garlic, 10 sprigs cilantro, to yield 2 tablespoons, finely chopped, 6 or 7 large mint leaves to yield 1 tablespoon, chopped, 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