Thai Beef Salad
Thai Beef Salad is a celebration of vibrant flavors, textures, and colors—a dish that brings the brightness of Thai cuisine right to your kitchen. With minimal ingredients and maximum flavor, it's a healthy, hearty salad you'll come back to time and time again.
Ingredients
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon fish sauce ensure halal-certified
- 1 tablespoon honey
- 1 red bell pepper thinly sliced
- 1 cucumber julienned
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
- 1/4 cup roasted peanuts chopped
- 2 tablespoons sesame oil
- 1 tablespoon chili flakes adjust to taste
- Salt and pepper to taste
Substitutions:
- Use Greek yogurt in place of fish sauce for a non-fish version altering flavor profile.
- Replace flank steak with sirloin or ribeye if desired.
- Almonds or cashews can substitute peanuts.
Instructions
Marinate the Steak
- Combine soy sauce, lime juice, fish sauce, honey, and olive oil in a bowl. Add the steak and let it marinate for at least 15 minutes.
- Tip: For deeper flavor, marinate for up to 2 hours in the fridge. Bring steak to room temperature before cooking.
Sear the Steak
- Heat a grill pan or skillet over medium-high heat. Sear the steak for 3-4 minutes on each side, depending on thickness, for medium-rare.
- Tip: Don’t move the steak around too much; let it get a nice crust. Rest the meat for 10 minutes before slicing.
Prepare the Vegetables
- While the steak rests, slice the red bell pepper, cucumber, onion, and cherry tomatoes. Chop the herbs and peanuts.
- Tip: Use a mandolin slicer for even, thin cuts of veggies.
Make the Dressing
- In a small bowl, whisk together sesame oil, a dash of lime juice, chili flakes, and a pinch of salt and pepper.
- Tip: Taste the dressing before pouring. Adjust lime or chili to balance flavor.
Assemble the Salad
- In a large bowl, combine all the vegetables and herbs. Add the sliced steak and pour the dressing over. Toss gently.
- Tip: Toss just before serving to keep vegetables crisp.
Garnish and Serve
- Top the salad with chopped peanuts and extra herbs for color and crunch.
- Tip: Serve with lime wedges on the side for an extra citrusy kick.
Notes
Quick buttermilk swap: No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice for a similar tang.
Make it vegetarian: Substitute grilled tofu or tempeh for steak.
Dial the heat: Reduce or skip chili flakes for a milder salad.
Don’t overcook steak: It can dry out quickly; medium-rare is ideal for tenderness.