This Easy Thai Beef Salad is packed with flavor! Juicy beef mingles with fresh herbs, crunchy veggies, and a zesty dressing that will tickle your taste buds.
It’s like a party in a bowl! I love how quick it is to whip up—just grill the beef, toss everything together, and enjoy a fresh meal that feels fancy without the fuss.
Key Ingredients & Substitutions
Beef Steak: Sirloin or flank steak works great, but you can switch to chicken or tofu for a lighter version. If you want a beef alternative, try skirt steak or even ground beef for a quick meal.
Romaine Lettuce: While romaine adds nice crunch, you could use any lettuce you have on hand like iceberg or mixed greens. If you’re looking for more nutrients, spinach can also be a fun alternative!
Fresh Herbs: Mint and cilantro give this salad its distinctive flavor. If either isn’t available, parsley can substitute, but you’ll miss some of the unique taste! Thai basil elevates the flavors if you can find it.
Fish Sauce: This adds a salty umami flavor, but soy sauce can work in a pinch for a vegetarian option. You can also use coconut aminos for a gluten-free approach.
How Do I Grill the Perfect Steak for This Salad?
Grilling the steak is a key part of this salad. Here’s how to get it just right:
- Preheat your grill or grill pan to medium-high heat. This ensures a nice sear.
- Season the steak with salt and pepper before grilling. You can also add a bit of garlic powder for extra flavor.
- Cook the steak for about 4-5 minutes on each side for medium-rare. Adjust your time for your preference—less time for rare and more for well-done.
- After grilling, let the steak rest for 5-10 minutes before slicing. This helps keep the juices in!
- Always slice against the grain. This makes the meat tender and easier to chew.
Following these simple steps will give you a delicious steak that enhances your salad beautifully!
Easy Thai Beef Salad with Fresh Herbs
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) beef steak (such as sirloin or flank steak)
- Salt and black pepper, to taste
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1-2 red chilies, finely chopped (adjust to taste)
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh Thai basil or regular basil leaves, chopped (optional)
- 1/4 cup roasted peanuts, roughly crushed
- Lime wedges, for serving
For the Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar or palm sugar
- 1 clove garlic, minced
- 1 teaspoon chili flakes or fresh minced red chili (optional)
- 1 tablespoon water (to thin, if needed)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. You’ll spend about 10 minutes grilling the steak, and another 10 minutes assembling the salad and making the dressing. It’s quick and easy for a delicious weeknight meal!
Step-by-Step Instructions:
1. Grill the Steak:
Start by preheating your grill or grill pan over medium-high heat. While it’s heating up, season your beef steak with salt and black pepper. Once the grill is hot, place the steak on it and grill for about 4-5 minutes on each side or until it reaches your desired doneness. Remove it from the heat and let it rest for 5-10 minutes to keep it juicy.
2. Prepare the Salad Base:
While the steak is resting, grab a large serving plate or bowl. Start with a foundation of chopped romaine lettuce. Next, add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion on top of the lettuce. Make it colorful and inviting!
3. Slice the Steak:
Once the steak has rested, slice it thinly against the grain. This will help keep it tender. Place the sliced steak evenly over the salad.
4. Add Fresh Herbs:
Sprinkle the chopped fresh herbs—mint, cilantro, and if you’re using it, Thai basil—over the salad. This adds a fragrant and fresh finish!
5. Mix the Dressing:
In a small bowl, whisk together the fish sauce, fresh lime juice, brown sugar, minced garlic, chili flakes, and water until the sugar is dissolved. Taste and adjust any ingredients to suit your preference.
6. Assemble and Serve:
Drizzle the dressing over the salad and gently toss everything together to combine the flavors. Top with crushed roasted peanuts for some crunch. Serve with lime wedges on the side for an added zesty kick whenever you like!
Enjoy the vibrant, tangy, and aromatic flavors of this classic Thai beef salad that’s perfect for a light lunch or dinner!
FAQ for Easy Thai Beef Salad with Fresh Herbs
Can I Use Different Cuts of Beef?
Absolutely! While sirloin and flank steak work best for this salad, you can use other cuts like skirt steak or ribeye. Just keep in mind that cooking times may vary slightly depending on the cut.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute, soy sauce works well for a similar salty flavor. For a gluten-free option, consider using coconut aminos. If you’re cooking for vegetarians, you can also try a homemade mixture of soy sauce with a splash of lime juice.
How Should I Store Leftovers?
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. However, it’s best to keep the dressing separate until you’re ready to eat to prevent the salad from becoming soggy.
Can I Make This Salad Vegetarian?
Definitely! You can replace the beef with grilled tofu or tempeh for a delicious vegetarian option. Just season and grill your tofu similarly to how you would prepare the beef for a satisfying meal.
