Thai Beef Salad

Prep Time: 20 minutes (plus 15–30 minutes marinating

Cook Time: 10 minutes

Total Time: 35–50 minutes

Servings: 2 as a main, 3–4 as a starter

Ingredients:

350–400 g flank or sirloin steak

3 tablespoons fish sauce

3 tablespoons fresh lime juice

1½ tablespoons brown or palm sugar

2 cloves garlic, minced

1–2 fresh red chilies, sliced

1 tablespoon neutral oil

1 tablespoon water (optional, to loosen dressing)

3 cups mixed salad leaves

1 small cucumber, thinly sliced

8–10 cherry tomatoes, halved

½ small red onion or 2 shallots, thinly sliced

¼ cup fresh mint leaves

¼ cup fresh cilantro leaves

1–2 tablespoons Thai basil leaves (optional)

2 tablespoons chopped roasted peanuts or cashews (optional)

Instructions:

Whisk fish sauce, lime juice, sugar, garlic, and chilies until sugar dissolves. Marinate steak with 2–3 tablespoons of this mixture for 15–30 minutes.

Prepare salad leaves, cucumber, tomatoes, onion/shallots, mint, cilantro, and Thai basil in a large bowl or on a platter.

Heat oil in a hot skillet or grill and cook steak 3–4 minutes per side, or to preferred doneness. Rest 5–10 minutes.

Slice steak thinly against the grain, saving any juices to add to the dressing.

Stir reserved dressing, loosening with water if needed. Toss salad vegetables with most of the dressing, then add sliced beef and remaining dressing.

Transfer to a serving platter, sprinkle with chopped peanuts or cashews, adjust lime or fish sauce to taste, and serve immediately.

Nutrition (Calories)Approx. 350–450 calories per serving as a main (will vary with cut of beef and nuts). Best for light lunches, fresh dinners, or as a protein-packed starter.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 2

Course: Main Course

Cuisine: Italian

Calories: 350

Notes

Pro Tip:
Slice the rested steak as thinly as possible and toss it into the salad while still slightly warm so it absorbs the dressing and stays tender.