How To Make Thai Beef Salad

Thai Beef Salad has a ginger, sriracha, and lime sauce on top and is a tangy, somewhat spicy salad with lots of tasty vegetables and tender meat.

It’s perfect to serve up as a delicious meal on its own or as a Chicken Avocado Pasta Salad with other favorite Thai dishes like Grilled Chicken Salad and Grilled Salad (20 minutes)

Thai Beef Salad


Thai Beef Salad’s dressing is the ideal balance of acidic, sweet, and spicy. Brown sugar, ginger, sriracha, garlic, lime juice, and other tastes combine to create a flavorful sauce that brings out the best in the meat. The ideal combination is achieved by topping that rich richness with crisp, reviving vegetables.

This salad just takes a few minutes to put together, so you can enjoy it with your family. Because of the tender meat and enticing sauce, it’s a terrific method to encourage everyone to eat more veggies. Thai salad is a simple low-carb salad that includes tender beef pieces to increase its satisfying potential.

With no difficult processes or the need for takeaway, it delivers your favorite Asian flavors to the dinner table. Just a lovely salad in less than 20 minutes.

Thai Beef Salad


  • Is the steak done yet? The steak should finish cooking after only 4 minutes of searing on each side. If you want to be sure it’s at a safe temperature, double-check The recommended minimum cooking temperature is 145 degrees Fahrenheit. You may always adjust the cooking time to achieve the desired doneness.
  • Why would you chop the meat obliquely? The flesh of the beef becomes more soft when cut against the grain. You can chew it more easily and it is juicier because you are cutting through muscle fibers.
  • Can Thai Steak Salad be prepared in advance? The various components of this salad may be prepared in advance and kept in the refrigerator. It’s better to wait to combine the salad until just before serving, though. Even though the meat tastes best when it is freshly grilled, you can prepare it in advance if necessary.
Thai Beef Salad


  • Meat: Instead of beef, consider chicken, shrimp, or pig for some diverse types of meat. Simply cook the meat on your stovetop before adding it to the salad.
  • Flavoring:For a variety of tastes, experiment with adding other spices and ingredients to the dish. Use red pepper flakes for a spicy meal to up the heat. For additional tastes, try adding sea salt, citrus, soy sauce, or fresh cilantro leaves.
  • Add-ins:Sliced shallots, cherry tomatoes, and avocados can be added to the dish to add extra veggies. Before serving, sprinkle some chopped peanut over top for an additional crunch.
  • Curry: To make a curry salad, mix some curry powder or paste into the salad dressing.


Thai Beef Dressing/Marinade

  • 1/2 cup lime juice
  • 1 teaspoon lime zest
  • 1/3 cup brown sugar , packed
  • 1/4 cup vegetable oil
  • 2 tablespoons fish sauce
  • 1 teaspoon Sriracha
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh ginger , very finely minced
  • 3 cloves garlic , minced

Steak Ingredients

  • 2 pounds skirt steak , trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons unsalted butter

Thai Beef Salad Ingredients

  • 8 cups romaine lettuce , chopped (about 2 heads)
  • 1 English cucumber , sliced (not peeled)
  • 1 pint grape tomatoes , halved
  • 1/3 cup cilantro , chopped
  • 1/4 red onion , sliced
  • 1/2 cup green onions , thinly sliced
  • 1/2 cup fresh mint , chopped
  • 1/4 cup peanuts , chopped (optional)
Thai Beef Salad


  • In a medium bowl whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, crushed red pepper flakes ginger and garlic.
  • Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing.
  • Add butter to a large heavy skillet on high heat and add sear steak for 4 minutes on each side. Don’t crowd the pan as the steak will steam instead of sear.
  • Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing.
  • To a large bowl add the lettuce, cucumber, tomatoes, cilantro, red onion, green onions and fresh mint.
  • Toss gently with remaining dressing and top with steak and garnish with chopped peanuts if desired.


Calories: 292kcal | Carbohydrates: 15g | Protein: 26g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 773mg | Potassium: 675mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3777IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 3mg

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