Thai Beef Salad

What Makes This Salad Special?

The key to this dish is its balance of flavors and textures. Juicy, seared slices of beef are paired with crisp vegetables like cucumbers, carrots, and bell peppers. The addition of roasted peanuts and crispy fried shallots gives the salad that irresistible crunch.

The Dressing

The dressing is where the magic happens. A mix of lime juice, fish sauce, olive oil, garlic, cilantro stems and chili creates a zingy, savory, and slightly spicy punch that ties the whole dish together. It’s bold, it’s vibrant, and it’s authentically Thai.

Versatile and Simple

One of the best things about Thai Beef Salad is its versatility. It’s light enough for lunch yet hearty enough for dinner. You can even adjust the level of spice to suit your taste.

A Nutritious Choice

Packed with lean protein, fresh veggies, and healthy fats from peanuts and herbs, this salad is not only delicious but also a nutritious meal option.

Next time you’re craving something fresh and vibrant, give this Thai Beef Salad a try. It’s a quick, easy way to enjoy a taste of Thailand from the comfort of your own kitchen!

Thai Beef Salad

Recipe by wildfoodjourney

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calorieskcal

Ingredients

• 1 small cucumber, thinly sliced

• 1 carrot, shredded or julienned

• 1 cup cherry tomatoes, halved

• 2 cups spinach leaves

• 1/4 cup fresh mint leaves

• bunch of cilantro leaves, save the stems for dressing

• 1/4 cup roasted peanuts or cashews

• 2 tablespoons sesame seeds

• DRESSING

• 3 tablespoons lime juice

• 1 tablespoons fish sauce

• 1 tablespoon olive oil

• 1 teaspoon brown sugar

• 1 garlic clove

• 1 red chili

• bunch of cilantro stems

• 300g Beef, sirloin or fillet

Directions

• Season the beef with salt and pepper.
  Heat a grill pan or skillet over high heat.
  Cook the steak for about 3-4 minutes per side for medium-rare, or to your liking.
  Once done, let the steak rest for 5 minutes, then slice it thinly against the grain.
• In a blender, put lime juice, fish sauce, olive oil, brown sugar, garlic, chili and cilantro stems until the chili and cilantro stems are all chopped up and everything is blender through.
• In a large bowl, combine the cucumber, carrot, cherry tomatoes, red onion, mint, cilantro, spinach leaves, chopped nuts and sesame seeds.
  Toss the salad with half of the dressing until everything is evenly coated.
• Lay the sliced beef over the salad.
  Drizzle the remaining dressing over the beef and salad. ENJOY