Thai Beef Salad Recipe

Name: Thai Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: teaspoon chili flakes, finely chopped; 2 cloves garlic, crushed into a paste; 3 tablespoons fresh lime juice or 3 tablespoons lemon juice; 1 tablespoon fish sauce; 1/2 teaspoon sugar; 1 small red onion, sliced into thin rings; 2 stalks lemongrass, bruised and chopped (optional); 100 g green beans, trimmed; 1/2 small cucumber, peeled; 20 small cherry tomatoes, halved; 20 red seedless grapes; 1/4 cup of fresh mint; 1/4 cup fresh coriander; 300 g sirloin steaks; 1 tablespoon vegetable oil

Servings: persons

teaspoon chili flakes, finely chopped
2 cloves garlic, crushed into a paste
3 tablespoons fresh lime juice or 3 tablespoons lemon juice
1 tablespoon fish sauce
1/2 teaspoon sugar
1 small red onion, sliced into thin rings
2 stalks lemongrass, bruised and chopped (optional)
100 g green beans, trimmed
1/2 small cucumber, peeled
20 small cherry tomatoes, halved
20 red seedless grapes
1/4 cup of fresh mint
1/4 cup fresh coriander
300 g sirloin steaks
1 tablespoon vegetable oil

1
Mix the chili flakes and garlic together.
2
Mix in the lime or lemon juice, fish sauce, sugar, sliced lemongrass and red onions.
3
Boil the beans in a pot of water for just for a couple minutes. Rinse in cool water and drain.
4
Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. Cut into half-moon shapes.
5
Mix the beans, tomatoes, cucumber, grapes and most of the herbs together in a salad bowl.
6
Heat up a frying pan or griddle until very hot.
7
Smear the meat with oil on both sides and cook for 2-4 minutes on each side. This will leave a bit of pink in the middle.
8
If you want it well done, adjust the cooking time as necessary.
9
Let the meat rest for five minutes before slicing, then lay it on a work surface and slice it thinly on a slant.
10
Spoon most of the dressing mixture you prepared earlier over the salad.
11
Slide the steak slices through a bit of the remaining dressing, then arrange it over the salad.
12
Decorate with the leftover herbs and serve.

638

kcal

Calories

Fat

108

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: teaspoon chili flakes, finely chopped, 2 cloves garlic, crushed into a paste, 3 tablespoons fresh lime juice or 3 tablespoons lemon juice, 1 tablespoon fish sauce, 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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