Do Share Recipe

I made this Thai Beef Salad Recipe on a warm evening when I was craving something fresh but still satisfying. The first bite instantly won me over with its juicy steak, crisp vegetables, and that bold, tangy dressing.

I love how the flavors balance—salty, sweet, sour, and spicy all in one bowl. It feels light, yet it fills you up beautifully. If you enjoy vibrant, restaurant-style salads at home, this Thai Beef Salad recipe is going to be a favorite.

Ingredients

This recipe uses simple, fresh ingredients that create authentic Thai flavors. Choosing quality produce and the right cut of beef makes all the difference.

Beef steak – 500g (1 lb), preferably rump, sirloin, or scotch fillet: Choose a good-quality steak with some marbling for tenderness and flavor. Avoid overcooking to keep it juicy.

Oil – 1 tablespoon: Used for searing the steak. A neutral oil with a high smoke point works best.

Cherry tomatoes – 250g (about 1½ cups), halved: These add natural sweetness and juiciness. Use ripe, firm tomatoes for the best texture.

Cucumber – 1 large, sliced: Provides crunch and freshness. I prefer Lebanese or Persian cucumbers for fewer seeds.

Red onion – ½ medium, thinly sliced: Adds sharpness and bite. Slice it thin to avoid overpowering the salad.
Fresh cilantro (coriander leaves) – ½ cup, loosely packed: Gives a fresh herbal flavor that’s essential in Thai cuisine.
Fresh mint leaves – ½ cup, loosely packed: Mint adds brightness and a cooling effect that balances the spice.

For the Thai dressing:

Fish sauce – 3 tablespoon: This is the salty, umami base of the dressing. Don’t skip it—it’s key to authentic flavor.
Lime juice – 3 tablespoons (freshly squeezed): Fresh lime juice is essential. Bottled juice won’t give the same vibrant taste.
White sugar – 2 teaspoons: Balances the saltiness and acidity. Adjust slightly to taste if needed.
Garlic – 1 clove, finely minced: Adds depth and subtle heat. Fresh garlic is always better than pre-minced.
Red chili – 1 small, finely sliced (adjust to taste): Provides heat. Remove seeds for milder spice, or leave them in for extra kick.

Note: This quantity serves 2–3 people as a main course or 4 people as a side dish.

Variations

This Thai Beef Salad recipe is flexible and easy to adapt.

For a low-sugar option, replace white sugar with a natural sweetener like monk fruit or simply reduce the quantity slightly. The salad will still have balanced flavors.
If you prefer extra crunch, add thinly sliced capsicum or shredded carrots. They enhance texture without changing the authentic profile too much.
To make it spicier, increase the red chili or add a pinch of chili flakes. For a milder version, use only half a chili and remove the seeds.
You can also swap steak for grilled chicken or even prawns while keeping the same dressing for a different protein option.

Cooking Time

This salad comes together quickly, making it perfect for busy weeknights.

Prep Time: 15 minutes
Cooking Time: 6–8 minutes
Total Time: 25 minutes

Equipment You Need

Large skillet or grill pan – For searing the steak to get a nice crust.
Tongs – To flip and handle the steak easily.
Sharp knife – For slicing beef thinly and cutting vegetables neatly.
Cutting board – For safe and organized prep.
Mixing bowl – To whisk the dressing and toss the salad evenly.

How to Make Thai Beef Salad Recipe?

This Thai Beef Salad recipe is simple but full of flavor. Follow these steps carefully for the best results. The key is not to overcook the steak and to balance the dressing perfectly.

Prepare the Steak

Take the steak out of the fridge about 20 minutes before cooking to bring it to room temperature. Pat it dry and season lightly with salt and pepper. Heat oil in a skillet over high heat until hot.

Cook the Beef

Sear the steak for about 2–4 minutes per side, depending on thickness and preferred doneness. Medium-rare works best for tenderness and juiciness. Remove from heat and let it rest for at least 10 minutes.

Make the Dressing

In a small bowl, mix fish sauce, lime juice, sugar, minced garlic, and sliced chili. Stir until the sugar dissolves completely. Taste and adjust sweetness or acidity if needed.

Slice the Beef

After resting, slice the steak thinly against the grain. This step ensures the meat stays tender and easy to chew. Keep any juices released and add them to the salad for extra flavor.

Assemble the Salad

In a large bowl, combine tomatoes, cucumber, red onion, cilantro, and mint. Add the sliced beef on top along with any resting juices. Pour the dressing over everything.

Toss and Serve

Gently toss to coat all ingredients evenly with the dressing. Serve immediately while the beef is still slightly warm for the best flavor contrast.

Additional Tips for Making This Recipe Better

After making this Thai Beef Salad recipe several times, I’ve learned a few tricks that really improve the final result:

I always rest the steak properly. If I skip this step, the juices run out and the meat becomes dry.
I slice the beef thinly against the grain. It makes every bite tender and restaurant-quality.
I taste the dressing before adding it to the salad. Sometimes I add a tiny squeeze more lime for extra brightness.
I use fresh herbs generously. For me, mint and cilantro make the salad taste truly authentic.
I serve it immediately after tossing. The vegetables stay crisp and fresh that way.

How to Serve Thai Beef Salad Recipe?

This salad is best served fresh and slightly warm. I love placing it on a large platter so the colorful ingredients stand out beautifully.

You can serve it as a light main dish on its own or pair it with steamed jasmine rice to make it more filling. It also works wonderfully as part of a Thai-inspired spread with other fresh dishes, and you can also serve dishes like Easy Pizza Roses for Valentine’s Day Recipe alongside it for a creative and appealing meal presentation.

For presentation, sprinkle a few extra mint leaves and sliced red chili on top. A final squeeze of lime just before serving enhances both flavor and aroma.

Nutritional Information

This Thai Beef Salad recipe is relatively light yet protein-packed. Approximate values per serving:

Calories: 320–380 kcal
Protein: 28–32g
Carbohydrates: 10–14g
Fat: 20–24g

Values may vary depending on the cut of beef used and portion size.

Make Ahead and Storage

Storing

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent soggy vegetables.

Freezing

I don’t recommend freezing this salad. The fresh herbs and vegetables lose their texture and flavor once thawed.

Reheating

This salad is best enjoyed cold or at room temperature. If needed, you can lightly warm the beef separately before adding it back to the salad.

Why You’ll Love This Recipe?

This Thai Beef Salad recipe is a perfect balance of fresh and bold flavors. Here’s why it stands out:

Quick and Easy
I can prepare it in under 30 minutes, making it perfect for busy days. It requires minimal cooking and simple steps.
Bold, Authentic Flavor
The combination of fish sauce, lime, sugar, and chili creates that classic Thai balance of salty, sweet, sour, and spicy.
Healthy and Light
It’s high in protein and packed with fresh vegetables and herbs. I love how satisfying it feels without being heavy.
Versatile
You can adjust the spice level, swap proteins, or add extra vegetables. It easily fits different preferences.
Great for Entertaining
The vibrant colors and fresh aroma make it impressive enough for guests, yet simple enough for everyday meals, and gatherings can also include fun additions like DIY Dog Birthday Cake Recipe when celebrating with the whole family.

Ben Carraoli