Thai Grilled Beef Salad Recipe

Name: Thai Grilled Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups thinly sliced red and/or white cabbage; 5 tablespoons fresh lime juice; 3 tablespoons fish sauce (nam pla)*; 2 small (8- to 10-ounce) rib-eye steaks; 2 large shallots, thinly sliced; 1/2 cup chopped green onion tops; 1/3 cup chopped fresh cilantro; 1/3 cup thinly sliced fresh mint; 3 tablespoons minced lemongrass*; 1 teaspoon minced seeded Thai chile or serrano chile

Servings: persons

8 cups thinly sliced red and/or white cabbage
5 tablespoons fresh lime juice
3 tablespoons fish sauce (nam pla)*
2 small (8- to 10-ounce) rib-eye steaks
2 large shallots, thinly sliced
1/2 cup chopped green onion tops
1/3 cup chopped fresh cilantro
1/3 cup thinly sliced fresh mint
3 tablespoons minced lemongrass*
1 teaspoon minced seeded Thai chile or serrano chile

1
Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend.
2
Season with salt and pepper; set cabbage mixture aside for up to 30 minutes.
3
Prepare barbecue (medium-high heat).
4
Sprinkle steaks with salt and pepper.
5
Grill until cooked to desired doneness, 3 minutes per side for medium-rare.
6
Transfer steaks to work surface; cut crosswise into thin slices.
7
Place sliced steaks in large bowl.
8
Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce.
9
Toss to blend.
10
Season salad with salt and pepper.
11
Divide cabbage mixture among 4 plates.
12
Top each with beef salad.
13
Available at Asian markets and many supermarkets.

107

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 10 ingredients. The key ingredients include: 8 cups thinly sliced red and/or white cabbage, 5 tablespoons fresh lime juice, 3 tablespoons fish sauce (nam pla)*, 2 small (8- to 10-ounce) rib-eye steaks, and more.

Yes, Thai Grilled 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 Grilled Beef Salad

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