What kind of beef should I use?

Sirloin and flank steak are ideal. They’re lean, flavorful, and cook quickly. Always slice thinly against the grain to keep it tender.

Can I prepare the salad ahead of time?

Yes, but keep components separate. Prep your vegetables and dressing ahead, cook and store the steak whole, then slice and assemble just before serving.

Is Thai beef salad spicy?

It can be! The heat comes from fresh chilies. You can adjust the amount based on your spice preference or even remove them entirely for a milder version.

Does fish sauce make the dressing taste fishy?

No—when balanced with lime juice and sugar, fish sauce adds deep umami flavor without tasting overtly fishy. It enhances rather than dominates.

Thai Beef Salad: Bold Flavor Meets Fresh, Fast Simplicity

Description

Thai Beef Salad delivers bold Thai flavors in a fresh, fast dish. Learn the perfect beef cut, spicy dressing, and pro make-ahead tips.

Ingredients

For the Dressing:
- 1/2 teaspoon finely minced chili (adjust to taste)
- 1/4 teaspoon minced garlic
- 1 tablespoon finely chopped cilantro stems
- 2 1/4 teaspoons white sugar
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- Pinch of kosher salt
For the Salad:
- 8 ounces boneless beef steak (sirloin or flank), at room temperature
- 1 tablespoon vegetable oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed lettuce leaves
- 10 cherry tomatoes, halved
- 1/4 small red onion, very thinly sliced
- 1/2 cucumber, halved lengthwise and sliced (about 1/3 cup)
- 1/4 cup fresh cilantro leaves, lightly packed
- 1/4 cup fresh mint leaves, lightly packed
For Garnish:
- 1/4 cup chopped roasted unsalted peanuts
- Extra cilantro and mint leaves, optional

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Instructions

Prepare the Dressing:
- Using a mortar and pestle, mash together the chili, garlic, cilantro stems, and salt to form a paste.
- Stir in sugar, fish sauce, lime juice, and oil until well combined. Taste and adjust the balance of sweet, salty, and sour to your preference. Set aside.
Cook the Beef:
- Heat a skillet over high heat until very hot.
- Rub the steak with 1/2 tablespoon of oil, season with salt and pepper.
- Sear the steak for about 2 minutes on each side for medium-rare, or until it reaches an internal temperature of 125°F. For medium, cook slightly longer to 135°F.
- Remove from heat, tent loosely with foil, and let rest for 10 minutes.
Assemble the Salad:
- In a large bowl, toss the lettuce with 1 tablespoon of the dressing.
- Thinly slice the rested beef against the grain.
- Combine sliced beef with tomatoes, onion, cucumber, cilantro, and mint in a separate bowl. Add most of the remaining dressing and toss gently.
Serve:
- Arrange dressed lettuce on serving plates.
- Top with the beef mixture, sprinkle with peanuts, and garnish with extra herbs if desired.
- Drizzle with any remaining dressing and serve immediately.