Thai Beef Salad Recipe

There’s something magical about the combination of juicy steak, fresh vegetables, and a zesty dressing that makes Thai Beef Salad a perennial favorite. This recipe is more than just a dish—it’s an invitation to gather your loved ones, create together, and enjoy a vibrant meal that’s bursting with flavors and textures. Perfect for a summer evening or a special family gathering, it’s a wonderful way to bring everyone to the table and make memories. Let’s explore how to create this delightful Thai Beef Salad recipe at home, shall we?

• 1 pound beef steak (sirloin or ribeye), thinly sliced
• 1 tablespoon vegetable oil
• 2 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup peanuts, toasted and crushed
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 fresh chili, finely chopped (optional)

1. Heat the vegetable oil in a large skillet over high heat. Add the steak slices and cook for 2-3 minutes on each side, or until desired doneness. Remove the steak from the pan and let it rest for a few minutes before slicing into thin strips.
2. In a small bowl, whisk together the fish sauce, lime juice, brown sugar, soy sauce, minced garlic, and chili (if using) to create the dressing.
3. In a large mixing bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, cilantro, and mint leaves.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Add the sliced steak to the salad and toss again to ensure the beef is well coated with the dressing.
6. Transfer the salad to a serving bowl and sprinkle with the toasted peanuts just before serving.

• For a quicker version, you can use pre-cooked steak or even grilled chicken breast.
• Adjust the amount of chili to your taste preference or omit for a milder flavor.
• Make sure to let the steak rest after cooking to retain its juices and ensure tender slices.

Store any leftover salad in an airtight container in the refrigerator for up to 24 hours. The steak can be stored separately for up to 3 days.

If you don’t have fish sauce, soy sauce can be used as a substitute. Feel free to replace cilantro and mint with your favorite fresh herbs like basil or parsley.

This Thai Beef Salad pairs wonderfully with a refreshing Thai iced tea or coconut water. For a more filling meal, serve it alongside jasmine rice or rice noodles.

At Zynahz, our mission is to bring joy and creativity into your kitchen, making every meal an opportunity to share love and laughter. We hope this Thai Beef Salad recipe inspires you to cook, share, and celebrate food with your loved ones. Try this recipe, share your delightful creations with us, and invite your friends and family along on your culinary adventures. Don’t forget to explore more recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest updates and inspirations. Happy cooking!