Meet Thai Beef Salad : juicy, seared steak over cool, crunchy greens with a bright lime–fish sauce dressing, mint, cilantro, and a salty peanut crunch. Big flavor with a little blush of heat , light enough for weeknights and ready in about 30 minutes .
Toss, slice, and serve—this one comes with a wink.
- Why It Wins Every Time
- The Short List: Steak + Lime + Herbs
- Heat To Fresh: The Game Plan
- FAQs
- See It In Action: Step-By-Step
- Thai Beef Salad Recipe
Why It Wins Every Time
Seared, well-rested steak brings warm, juicy richness to cool, crunchy greens, while a classic Thai balance —limey acid, salty fish sauce, a kiss of sugar, fresh herbs, and a little heat—keeps every bite bright. The dressing is bold enough to wake up the salad but light enough not to drown it. Thin slices cut against the grain stay tender, and roasted peanuts add the snap that makes it feel complete. Fast, fresh, and wildly satisfying .
The Short List: Steak + Lime + Herbs
A handful of pantry staples + fresh herbs = big flavor in minutes.
- Beef steak (sirloin or strip): quick sear, juicy slices, protein that carries the dressing.
- Lime juice: fresh acid for snap; keeps everything bright.
- Fish sauce: salty, savory depth—the Thai “secret” that makes it pop.
- Cilantro & mint: cool, fragrant lift that balances the heat.
Note : Find the full list of ingredients and measurements in the Recipe Card .
Heat To Fresh: The Game Plan
Ten clean moves to juicy steak, crisp greens, and a bright, balanced finish.
- Chop chilli, garlic, cilantro, and mint very fine; set aside for the dressing.
- Whisk dressing : combine chopped aromatics with sugar, fish sauce, lime juice, sesame oil, vegetable oil, and a pinch of salt until sugar dissolves.
- Heat a heavy skillet over high until just smoking; a hot pan gives a fast, flavorful crust.
- Season steak on both sides with salt and pepper; rub with a thin film of oil.
- Sear 2 minutes per side for a deep crust (target 125°F/52°C for medium-rare); adjust time to thickness.
- Rest steak on a board 5 minutes so juices settle; don’t cover tightly.
- Slice thinly against the grain, on a slight angle; keep pieces bite-size.
- Toss lettuce, tomatoes, cucumber, and red onion with half the dressing in a large bowl until lightly coated.
- Plate the dressed greens; tuck in sliced steak and spoon over any resting juices.
- Finish with the remaining dressing, chopped peanuts (or cashews), and extra herbs; serve at once.
Keep the salad mood going—let this Thai Beef Salad mingle with a few house favorites: Mediterranean Avocado Salmon Salad (lemon-herb and creamy avocado), a classic Greek Salad with avocado, Avocado Chickpea Tuna Salad for a protein boost, and Honey Dijon Apple Bacon Cranberry Salad for that sweet-savory sparkle. Build a little salad spread and let everyone mix, match, and fall just a bit in love.
Sirloin, strip, ribeye, or flank. Pat dry and sear hot.
Sear 2 minutes per side in a smoking-hot pan; target 125°F/52°C. Rest 5 minutes.
Use soy sauce plus a touch of anchovy paste or a bit more salt; flavor will be less complex.
Mixed leaves, romaine, or shredded cabbage hold up well.
See It In Action: Step-By-Step
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IngredientsUSMetric1x2x3x
Dressing
- ▢ ½ tbsp finely chopped red chilli deseeded
- ▢ ½ tbsp minced garlic 2–3 cloves
- ▢ 2 tbsp finely chopped coriander/cilantro
- ▢ 4½ tsp white sugar
- ▢ 4 tbsp fish sauce
- ▢ 5 tbsp lime juice
- ▢ 1 tbsp vegetable oil
- ▢ 1 tbsp sesame oil
- ▢ 2 small pinches salt
- ▢ 1 tbsp chopped mint
Salad
- ▢ 16 oz good-quality beef steak sirloin works great
- ▢ 2 tbsp vegetable oil divided
- ▢ ½ tsp salt
- ▢ ½ tsp black pepper
- ▢ 5 heaped cups mixed lettuce leaves
- ▢ 20 cherry tomatoes halved
- ▢ 1 small red onion very finely sliced
- ▢ 1 long cucumber thinly sliced
- ▢ ½ cup coriander/cilantro leaves
- ▢ ½ cup mint leaves
Garnish
- ▢ ½ cup roasted, unsalted peanuts or cashews finely chopped
- ▢ Extra coriander and mint leaves
Instructions
- Mix chilli, garlic, coriander, mint, sugar, fish sauce, lime juice, vegetable oil, sesame oil and salt until sugar dissolves.
- Heat a skillet over high until smoking. Oil steak; season with salt and pepper.
- Sear 2 minutes per side for medium-rare (125°F/52°C) or to preference.
- Rest 5 minutes.
- Toss lettuce, tomatoes, red onion, cucumber, coriander and mint with half the dressing.
- Slice steak thinly against the grain.
- Plate salad; top with steak. Spoon over remaining dressing. Sprinkle peanuts and extra herbs.
Notes
- Steak picks: Sirloin, strip, ribeye, or flank. Pat dry, high-heat oil, screaming-hot pan or grill.
- Doneness guide: Aim for 125°F/52°C (medium-rare); rest 5 min for juicy slices.
- Ultra-thin slices: Chill steak 10–15 min (or quick-freeze 15 min), then slice against the grain on a slight angle.
- Dress to balance: Too salty → add lime + pinch sugar. Too sour → add sugar. Too sweet → add fish sauce + lime. Heat → more chilli.
- Herb glow: Use tender cilantro + mint ; tear just before tossing so they stay fragrant.
- Crisp greens: Spin lettuce dry; toss with half the dressing, add more only if needed.
- Mellow the onion: Soak slices in cold water 5 minutes, drain well.
- Crunch options: Peanuts or cashews; nut-free swap: toasted sesame seeds or crispy shallots.
- Make-ahead: Dressing keeps 3 days chilled. Cook steak and chill; slice and assemble right before serving.
- To make it a meal: Add rice noodles or spoon over jasmine rice; low-carb? Keep it as listed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thai Beef Salad Recipe
Ingredients
Dressing
- ½ tbsp finely chopped red chilli deseeded
- ½ tbsp minced garlic 2–3 cloves
- 2 tbsp finely chopped coriander/cilantro
- 4½ tsp white sugar
- 4 tbsp fish sauce
- 5 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 small pinches salt
- 1 tbsp chopped mint
Salad
- 16 oz good-quality beef steak sirloin works great
- 2 tbsp vegetable oil divided
- ½ tsp salt
- ½ tsp black pepper
- 5 heaped cups mixed lettuce leaves
- 20 cherry tomatoes halved
- 1 small red onion very finely sliced
- 1 long cucumber thinly sliced
- ½ cup coriander/cilantro leaves
- ½ cup mint leaves
Garnish
- ½ cup roasted, unsalted peanuts or cashews finely chopped
- Extra coriander and mint leaves
Instructions
- Mix chilli, garlic, coriander, mint, sugar, fish sauce, lime juice, vegetable oil, sesame oil and salt until sugar dissolves.
- Heat a skillet over high until smoking. Oil steak; season with salt and pepper.
- Sear 2 minutes per side for medium-rare (125°F/52°C) or to preference.
- Rest 5 minutes.
- Toss lettuce, tomatoes, red onion, cucumber, coriander and mint with half the dressing.
- Slice steak thinly against the grain.
- Plate salad; top with steak. Spoon over remaining dressing. Sprinkle peanuts and extra herbs.
Notes
- Steak picks: Sirloin, strip, ribeye, or flank. Pat dry, high-heat oil, screaming-hot pan or grill.
- Doneness guide: Aim for 125°F/52°C (medium-rare); rest 5 min for juicy slices.
- Ultra-thin slices: Chill steak 10–15 min (or quick-freeze 15 min), then slice against the grain on a slight angle.
- Dress to balance: Too salty → add lime + pinch sugar. Too sour → add sugar. Too sweet → add fish sauce + lime. Heat → more chilli.
- Herb glow: Use tender cilantro + mint ; tear just before tossing so they stay fragrant.
- Crisp greens: Spin lettuce dry; toss with half the dressing, add more only if needed.
- Mellow the onion: Soak slices in cold water 5 minutes, drain well.
- Crunch options: Peanuts or cashews; nut-free swap: toasted sesame seeds or crispy shallots.
- Make-ahead: Dressing keeps 3 days chilled. Cook steak and chill; slice and assemble right before serving.
- To make it a meal: Add rice noodles or spoon over jasmine rice; low-carb? Keep it as listed.
Nutrition
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