This Easy Thai Beef Salad is a refreshing dish perfect for hot summer days! With tender beef, crunchy veggies, and a zesty dressing, it’s a treat for the taste buds.
Who doesn’t love a salad that feels like a party on a plate? I love using fresh herbs, and I could eat this daily! Serve it with rice for a filling meal, or just enjoy it on its own. Yum!
Key Ingredients & Substitutions
Beef Steak: I recommend sirloin or flank steak, as they are flavorful and tender when cooked. If you’re looking for a leaner option, consider using chicken breast or tofu as a vegetarian substitute.
Romaine Lettuce: Romaine adds crunch to the salad, but you can use spinach or mixed greens if you prefer. It’s all about what you enjoy!
Fresh Herbs: Mint and cilantro really brighten up this salad. If you’re not a fan of cilantro, parsley is an excellent alternative for a fresh taste.
Fish Sauce: This adds depth to the dressing. If you’re looking for a vegetarian option, swap it with soy sauce or mushroom soy sauce, which gives a similar umami flavor.
How Do You Cook Beef to Keep It Tender?
Cooking beef perfectly can be tricky, but here are my tips to keep it tender:
- Use a meat thermometer to check for doneness; 130-135°F (54-57°C) is ideal for medium-rare.
- Let the beef rest after cooking! This step redistributes the juices, making each bite juicy.
- Always slice against the grain. This breaks up the muscle fibers and makes the meat more tender.
How Can You Make the Dressing Flavorful?
The dressing is key to this salad’s flavor. Here’s how to make it delicious:
- Using fresh lime juice is a must! It brightens the flavors in the salad.
- Whisk well to ensure the brown sugar dissolves completely for a smooth dressing.
- Taste it! Everyone’s preference is different, so feel free to adjust the fish sauce, lime, or sugar to suit your liking.
This salad is not only refreshing, but it’s also full of vibrant colors and textures. Enjoy making it your own!
Easy Thai Beef Salad Recipe for Summer
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) beef steak (such as sirloin or flank steak)
- Salt and pepper, to taste
- 1 tbsp vegetable oil (for grilling)
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup roasted peanuts, chopped
- 1 red chili, finely chopped (optional, adjust to taste)
- Lime wedges, for garnish
For the Dressing:
- 3 tbsp fish sauce
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp brown sugar or palm sugar
- 1 clove garlic, minced
- 1 tsp chili flakes or fresh chili (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10-15 minutes to cook the beef. After that, the salad is ready to serve, making the total time roughly 30 minutes! Perfect for a quick and delicious summer meal.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef steak lightly with salt and pepper on both sides. Heat the vegetable oil in a grill pan or skillet over medium-high heat.
2. Cook the Beef:
Grill the steak for about 3-4 minutes per side for medium-rare, or longer if you prefer it more cooked. Once done, remove the beef from the heat and let it rest for 5-10 minutes. Then, slice it thinly against the grain; this helps keep the meat tender.
3. Make the Dressing:
In a small bowl, whisk together the fish sauce, lime juice, brown sugar, minced garlic, and chili flakes until the sugar dissolves and everything is well combined. Taste and adjust seasoning if needed!
4. Assemble the Salad:
Grab a large serving platter or salad bowl. Start by arranging the chopped romaine lettuce as your base. Next, scatter the halved cherry tomatoes, cucumber slices, and red onion over the top of the lettuce, making it colorful and inviting.
5. Add in Freshness:
Sprinkle your chopped mint and cilantro over the salad. Then, arrange the sliced beef beautifully on top. This not only looks great but also enhances the flavors!
6. Dress the Salad:
Now, it’s time to bring it all together! Drizzle the dressing evenly over the salad. You can either toss everything gently to combine the flavors or keep it arranged neatly for a beautiful presentation.
7. Garnish and Serve:
Finish the salad by topping it with chopped roasted peanuts and the finely chopped red chili if using. Don’t forget the lime wedges on the side for squeezing over right before you enjoy your meal!
Serve immediately for a fresh and vibrant summer salad that balances tender grilled beef with crisp vegetables and punchy Thai flavors. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Beef for This Salad?
Absolutely! While sirloin and flank steak are great choices, you can also use ribeye or tenderloin for a more luxurious option. Just keep in mind that cooking times may vary depending on the cut!
How Can I Make This Salad Vegetarian?
You can easily make this salad vegetarian by substituting the beef with grilled tofu or tempeh, which will absorb the flavors of the dressing beautifully. You can also use chickpeas for added protein!
How Should I Store Leftovers?
If you have leftovers, store the salad ingredients and dressing separately in airtight containers. The salad is best enjoyed fresh, but it can be kept in the fridge for about 2 days. Just be sure to add the dressing right before serving to keep the greens crisp!
What Variations Can I Try?
Feel free to mix it up! You can add other veggies like bell peppers or carrots, swap out the peanuts for cashews, or even include avocado for creaminess. Adjust the heat level by changing the amount of chili according to your preference!
