Here are a few more Thai inspired recipes that you might enjoy…
- Thai Fish Cakes
- Spicy Thai Mango Salad
- Thai Basil Beef
- Tom Kha Gai
- Thai Watermelon Salad
- Thai Green Curry with Chicken & Eggplant
- Green Papaya Salad
- Thai Chicken Larb Salad (Larb Gai)
- Thai Curry Noodle Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Thai Beef Salad Recipe
This Thai beef salad it loaded with tender marinated steak, crunchy vegetables, fresh herbs, and a tangy lime dressing. Inspired by a salad I had in Thailand, this recipe is easy to make and absolutely packed with flavor.
Ingredients
Marinade
- 2 inch piece fresh ginger
- 4 cloves garlic
- 1 tbsp honey
- 1/4 cup lime juice
- 1 tsp lime zest
- 1 tbsp sesame oil
- 2 tsp soy sauce or coconut aminos or tamari
- 2 tbsp fish sauce
Salad
- 1 pound sirloin steak
- 5 cups shredded romaine lettuce
- 1/2 cup chopped fresh mint
- 1/3 cup chopped cilantro
- 1/2 cup thinly sliced red onion
- 1 cup halved cherry tomatoes
- 1/2 cucumber cut in half lengthwise and then thinly sliced
- 1/4 cup finely chopped peanuts
- 1 red thai chili thinly sliced
Instructions
- In a food processor or hand held mixer combine the ingredients for the marinade and process until well blended.
- Place the beef in a shallow bowl and pour 1/2 of the marinade overtop. Ensure both sides of the steak are well coated in the sauce and then transfer it to the fridge for a minimum of 20 minutes and up to 24 hours. Transfer the other half of the marinade to the fridge to use later as dressing for the salad.
- To prepare the salad, on a large platter or in a big salad bowl add the romaine lettuce. Sprinkle overtop all of the herbs, and then arrange the sliced cucumber, red onion and cherry tomatoes overtop.
- Heat a barbeque or grilled pan on high heat. Add the steak and grill for 4 minutes per side until grill marks form and the steak is medium rare (or cook the steak longer if you prefer). Remove from the steak from the pan and leave it to rest for 5 minutes before thinly cutting it against the grain into strips
- Arrange the steak slices overtop of the salad and finally garnish with the chopped peanuts and sliced thai chili. Right before serving drizzle the remaining dressing overtop. Toss the salad and serve.
Nutrition
Calories: 478kcal | Carbohydrates: 37g | Protein: 49g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 2954mg | Potassium: 1683mg | Fiber: 9g | Sugar: 20g | Calcium: 188mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Delicious. I made it according to the recipe using roasted cashew nuts since I didn’t have peanuts. I added bean sprouts and that didn’t do anything bad to the experience. My guests ate every bit and they demanded to get the link to the recipe! 😊