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Why You’ll Love This 15 Min Thai Beef Salad

This salad is not just delicious, it’s also incredibly versatile. Whether you’re after a light dinner or a satisfying lunch, this Thai Beef Salad ticks all the boxes. With its vibrant mix of fresh veggies, herbs, and perfectly cooked beef, it’s a complete meal that’s both nutritious and satisfying. Plus, it’s ready in just 15 minutes – how good is that? ⏱️

  • Choosing the Right Beef: For this salad, I recommend using a high-quality, lean cut of beef. Sirloin or rump steak works wonderfully. Make sure to cook it to your preferred doneness – medium-rare is my go-to for that perfect juicy tenderness.
  • Fresh is Best: When it comes to herbs and veggies, the fresher, the better! Fresh mint and coriander add a burst of flavour that dried herbs just can’t match.
  • Dressing Balance: The dressing is key to this salad. Taste it before adding to the salad and adjust the balance of sweet, sour, and salty to your preference. If you like it tangier, add a bit more lime juice. For more sweetness, a touch more sweet chilli sauce will do the trick.
  • Crunch Factor: Don’t skip the peanuts! They add a delightful crunch and a nutty flavour that complements the beef and fresh veggies perfectly. You can also try toasted cashews if you prefer.
  • Make Ahead: If you’re planning to prepare this salad ahead of time, keep the dressing separate until you’re ready to serve. This keeps the greens fresh and crisp.

This 15 Min Thai Beef Salad is a star on its own, but if you’re hosting a dinner party or just want to make it a bit more special, here are a few pairing suggestions:

  • Rice: Serve with a side of jasmine or brown rice for a more filling meal. The rice can soak up the delicious dressing and complement the beef perfectly.
  • Spring Rolls: Pair with some crispy vegetable spring rolls for a delightful crunch contrast.
  • Chilled White Wine: A glass of crisp, chilled Sauvignon Blanc or Riesling will complement the tangy flavours of the salad beautifully.

If you’re keen to mix things up, here are some variations you can try:

  • Chicken Thai Salad: Swap the beef for grilled chicken breast for a lighter option.
  • Vegan Version: Use grilled tofu or tempeh instead of beef and replace fish sauce with soy sauce or tamari for a vegan-friendly version.
  • Seafood Twist: Grilled prawns or squid can add a delightful seafood twist to this salad.

More Quick and Easy Recipes

If you enjoyed this 15 Min Thai Beef Salad, be sure to check out some other quick and delicious recipes from Easy Recipe Gang:

Wrap-Up

There you have it – a quick, easy, and insanely delicious 15 Min Thai Beef Salad recipe that’s sure to become a favourite in your household. It’s perfect for those busy weeknights when you want something healthy and satisfying without spending hours in the kitchen. Give it a try and let me know how you like it! 🌟

Don’t forget to take a picture and share with me on instagram @steph_cooks_stuff.
Thai Beef Salad finish
Steph de Sousa

Thai Beef Salad

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15 Min Thai Beef Salad combines tender beef, crisp veggies, and fresh herbs with a tangy-sweet dressing. A refreshing, flavour-packed meal ready in minutes.
Print Recipe
prep time Prep Time 5 minutes
setting time Setting Time
 10 minutes
Servings: 4
Course: Recipes
Cuisine: Asian
Calories: 350
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 4 Steak – thin pieces cooked to your preference and cut into bite-sized morsels.
  • 1 punnet Cherry Tomatoes sliced.
  • 1 punnet Baby Cucumbers sliced.
  • ½ Red Onion thinly sliced.
  • 300 g Mixed Leaves
  • 1 cup Mint Leaves
  • 1 cup Coriander Leaves
  • 1 cup Peanuts
For the Dressing:
  • 1 Lime Juice: Freshly squeezed.
  • 2 tbsp Fish Sauce
  • ¼ cup Sweet Chilli Sauce
  • 2 tbsp Brown Sugar

Equipment

Method
 

  1. Prepare the Steak: Cook the steak pieces to your liking. Once cooked.
  2. Let them cool slightly and then slice them into bite-sized pieces.
  3. Make the Dressing: In a large salad bowl, combine the lime juice, fish sauce, sweet chilli sauce, and brown sugar. Whisk them together until well blended.
  4. Assemble the Salad: Add the cherry tomatoes, baby cucumbers, red onion, mixed leaves, mint leaves, coriander leaves, and peanuts to the bowl with the dressing.
  5. Toss and Serve: Toss the salad gently to ensure all the ingredients are well coated with the dressing. Top with the bite-sized steak pieces. For an extra kick, add some sliced red chilli.

Nutrition

Serving: 4gCalories: 350kcalCarbohydrates: 18gProtein: 25gFat: 20g

Video

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Frequently Asked Questions About Microwave Lemon Curd

Can I use a different type of meat for this salad?

Absolutely! While beef is traditional, you can use grilled chicken, prawns, or even tofu for a vegetarian option. Just make sure to adjust the cooking time accordingly. Chicken should be cooked until no longer pink, prawns until they are opaque and firm, and tofu should be grilled until crispy on the outside.

It’s best to consume the salad fresh. However, you can store it in an airtight container in the fridge for up to 2 days. Keep the dressing separate to maintain the salad’s crispness and prevent the leaves from wilting. When ready to serve, simply toss the salad with the dressing.

Yes, you can prepare the dressing in advance and store it in the fridge for up to a week. This makes it easy to toss the salad together quickly when you’re ready to serve. Store the dressing in a sealed jar or container to maintain its freshness and flavours.

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