Thai Beef Salad Recipe-Thai Special
Thai beef salad is a vibrant, refreshing dish that combines tender slices of grilled or seared beef with crisp vegetables, aromatic herbs, and a tangy, zesty dressing. The salad is known for its balance of bold flavors—savory, sour, spicy, and sweet—thanks to ingredients like lime, fish sauce, chili, and fresh cilantro. Often served with thinly sliced red onions, cucumber, and tomatoes, it’s a perfect blend of textures and tastes, making it a satisfying and flavorful meal. Thai beef salad is light yet full of flavor, offering a delicious way to enjoy beef in a fresh, healthy way.
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
Thai Beef Salad Recipe Ingredients:
- 2 cups cooked beef (grilled or seared, thinly sliced; use sirloin, flank, or rib-eye)
- 1 cucumber, thinly sliced
- 1 medium tomato, chopped
- 1 small red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves (optional)
- 1 small red chili, sliced (optional for spice)
- 1 tablespoon fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon sugar (palm sugar if available)
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1/4 cup roasted peanuts (optional for crunch)
Prepare the beef:
Grill or sear your beef until cooked to your liking. Let it rest for a few minutes, then thinly slice it against the grain.
Prepare the vegetables and herbs:
Thinly slice the cucumber, chop the tomato, and slice the red onion. Roughly chop the cilantro and mint leaves.
Make the dressing:
In a small bowl, whisk together the fish sauce, lime juice, sugar, soy sauce, and vegetable oil until the sugar dissolves.
Assemble the salad:
In a large bowl, combine the sliced beef, cucumber, tomato, red onion, cilantro, and mint. Add the sliced red chili if you like some spice.
Dress the salad:
Pour the dressing over the salad and toss gently to combine, ensuring the beef and vegetables are well coated.
Serve:
Garnish with roasted peanuts for added crunch, if desired. Serve immediately and enjoy!
Recipe Notes:
Beef: Use a tender cut like sirloin or flank steak for the best texture. The beef can be cooked ahead and chilled if you prefer a cold salad.
Spice Level: Adjust the amount of chili to your preference. You can also remove the seeds for a milder heat.
Dressing: The dressing is the key to this salad’s flavor, so taste and adjust it to balance the sweetness, saltiness, and acidity.
Herbs: Fresh cilantro and mint add a lot of flavor, but feel free to add extra herbs like Thai basil if available.
Storage: This salad is best eaten immediately after assembling to enjoy the freshness, but you can store the ingredients separately for up to a day. Just add the dressing and peanuts right before serving.
