Thai Beef Salad

Tracy @ Next Level Baker

Thai beef salad combines juicy steak, fresh vegetables and leafy greens with a tangy dressing made from lime juice, fish sauce and Thai red chili peppers. It's quick to prepare and a great option for either lunch or a light dinner.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course, Side Dish

Cuisine Thai

Servings

Equipment

1 cast iron or regular skillet

Ingredients

1 pound top sirloin steak
1 tablespoon olive oil
salt and pepper to season steak
4 tablespoons fish sauce
3 tablespoons lime juice
½ teaspoon sugar
1-2 small Thai red chili peppers* finely chopped
½ of a long English cucumber halved and sliced
1 cup grape or cherry tomatoes halved or quartered
¼ cup red onion thinly sliced
1 small bunch fresh cilantro finely chopped
1 head red or green leaf lettuce chopped

Instructions

Remove the steak from the packaging and pat both sides dry with paper towels. Season both sides with salt and pepper.
Heat a cast iron (or regular) skillet over medium high heat. Once hot, add one tablespoon of olive oil and the steak. Cook for 3-4 minutes per side, or until the steak reaches 140 ℉ for medium doneness. I also like to sear the edges.
Set the steak aside on a cutting board to rest for 10 minutes. While it rests, prepare the dressing and chop the vegetables.
In a medium bowl, whisk together the fish sauce, lime juice, sugar and chopped Thai red chili peppers until the sugar is dissolved.
After the steak has rested, slice it thinly against the grain into bite sized pieces. Add the steak to the dressing and toss to coat. As the steak sits in the dressing, the lime juice will gradually turn any pink areas brown. This is normal.
Add the cucumbers, tomatoes, red onion and cilantro to the bowl. Toss until everything is evenly coated with the dressing.
Arrange the lettuce on individual plates or in a large serving bowl. Using a slotted spoon, spoon the Thai beef salad over the lettuce. Drizzle additional dressing from the bowl over the top, if desired. Enjoy!

Notes

Spiciness is a personal preference, so adjust the Thai red chili peppers to your taste. One small Thai red chili pepper will give the dressing a mild to medium kick, while 2 peppers will create a solid medium to moderately spicy heat level. If you like your food very spicy, use 3 or more peppers. Be sure to finely chop the chilies or crush them with a mortar and pestle so they blend evenly into the dressing.

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Keyword Thai Beef Salad