🥩🥗 Thai Beef Salad
📝 **Description:
Fresh, spicy, tangy, and packed with textures**, Thai Beef Salad is a refreshing dish that balances bold flavors and vibrant ingredients. Juicy seared flank steak meets crunchy veggies, aromatic herbs, and a zesty lime-fish sauce dressing—tossed together for a satisfying, light-yet-filling salad that’s perfect for warm weather or anytime you crave something healthy and flavorful with a kick.
🛒 Ingredients (16 Total):
🥩 For the Salad:
- 1 lb flank steak
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, torn
- ¼ cup roasted peanuts, roughly chopped
- 1 tbsp chili flakes (adjust to taste)
🍋 For the Dressing:
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp olive oil
🍳 Instructions:
1. Cook the Steak
Season flank steak with salt and pepper. Heat a grill pan or skillet over medium-high heat. Add olive oil, then sear steak for 4–5 minutes per side, depending on thickness, until medium-rare or desired doneness. Let rest for 5–10 minutes, then slice thinly against the grain.
2. Make the Dressing
In a small bowl, whisk together fish sauce, soy sauce, lime juice, honey, sesame oil, and chili flakes. Set aside.
3. Prepare the Salad
In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, cilantro, and mint. Toss with half the dressing.
4. Assemble
Top salad with sliced steak. Drizzle remaining dressing over the top. Sprinkle with chopped peanuts and serve immediately.
📌 Notes:
- Flank steak is flavorful and perfect for slicing thin, but sirloin or ribeye can be used too.
- If you prefer, grill the steak outdoors for a smokier flavor.
- Adjust spice by using fewer chili flakes or adding fresh red chili for more heat.
- Letting the meat rest after cooking keeps it juicy.
💡 Tips:
- Slice against the grain: It keeps the beef tender, not chewy.
- For extra crunch, add shredded cabbage or carrots.
- Serve it cold or room temperature—it tastes even better once the flavors meld.
- Want a low-carb version? You already have it! Want more bulk? Serve with jasmine rice or rice noodles.
🍽️ Servings:
Serves 3–4 as a main, or 5–6 as a side.
🔍 Nutritional Info (Per Serving):
(Approximate for 4 servings)
- Calories: 400–450
- Protein: 30g
- Carbs: 12–15g
- Fat: 28g
- Fiber: 3g
- Sugar: 6g
- Sodium: ~700mg (can be reduced with low-sodium soy sauce)
🌿 Health Benefits:
- Lean beef offers high-quality protein, iron, and B12 for energy and red blood cell health.
- Fresh herbs like mint and cilantro aid digestion and add antioxidants.
- Cucumbers and tomatoes are hydrating and low in calories.
- Peanuts provide healthy fats and crunch, adding satiety.
❓ Q&A:
Q: Can I make it ahead of time?
A: Yes! Prep the dressing, veggies, and steak separately. Combine just before serving to keep it fresh and crisp.
Q: Can I make it vegetarian or vegan?
A: Absolutely! Swap steak for grilled tofu or mushrooms. Use soy sauce + lime for a fish-sauce-free dressing.
Q: How long will leftovers last?
A: 1–2 days in the fridge. Store dressing separately if you want to keep it crisp.
Q: Can I use a different cut of meat?
A: Yep! Sirloin, hanger steak, or even grilled chicken all work.
Q: Is it spicy?
A: It can be! The chili flakes add heat, so adjust to your spice tolerance.
Want a printable version, meal prep guide, or wine pairing suggestion? Just say the word! 🍷🌶️