Print Recipe
5 from 3 votes

Thai Beef Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal
Servings: 2 -3



  • 2 tbsp fresh ginger
  • 2 cloves garlic
  • 1/2 tsp lemon grass paste
  • 1 tsp honey (omit for Whole30)
  • 1/4 cup lime juice
  • 1/2 shallots finely diced
  • 2 tbsp fish sauce


  • 350 grams sirloin steak
  • 4 cups romaine lettuce
  • 1 shallot thinly sliced
  • 1/4 cup spring onions chopped
  • 1/2 cup fresh mint chopped
  • 2 bell peppers
  • 1/2 cucumber
  • 3 tbsp finely chopped peanuts or cashews if paleo
  • 1 jalapeno cut into small slices


  • 2 tbsp fish sauce
  • 2 tsp honey (sub for orange juice to make Whole30)
  • 2 tbsp lime juice
  • 1 tsp grated ginger


  • In a food processor or hand held mixer combine the ingredients for the marinade and process until well blended. Place the beef in a container, top with the marinade and allow to rest for a minimum of one hour and up to overnight
  • To prepare the salad, tear the romaine lettuce into pieces and place in a bowl. Cut the cucumber into 4 thin slices and then cut each into small strips. Cut the peppers in half, remove the stem and seeds and cut into thin slices. Place the vegetables in the bowl along with the spring onions, shallots, chopped mint, jalapeno slices and finely diced nuts.
  • Heat a barbeque or grilled pan until hot, add the steak and grill for 4-5 minutes per side or until the steak is cooked to your liking. Remove from the heat and allow to rest for at least 5 minutes before thinly cutting into pieces.
  • For the dressing, place the ginger, fish sauce, lime juice and honey in a bowl and whisk. Before serving the salad toss with the dressing and serve.