This Thai beef salad is fresh, fast and full of flavour. You cook the steak however you like it, whisk up a quick sweet and tangy dressing, then toss it all through crunchy veg, soft herbs and peanuts.
It takes about 15 minutes and feeds four. It is light but satisfying, and the dressing does all the heavy lifting, so there is no real cooking beyond the steak.
Why You’ll Love It
A few reasons to love this one. It’s fresh and light but still filling, ready in about 15 minutes, with a sweet, tangy dressing that does all the work and plenty of crunch from the veg and peanuts. The protein is easy to swap too.
The Shortcut That Makes It Work
A bag of mixed leaves means no chopping a salad, and the dressing is three things you already have, lime, fish sauce and sweet chilli, shaken together. The steak is the only thing you cook.
Handy Tips
Cook the steak to your liking, then let it rest before you slice it so it stays juicy. Slice the steak thinly against the grain for the most tender bite. Whisk the dressing first in the bottom of the bowl, then pile everything in on top and toss. Add the peanuts and dressing right before serving so everything stays crunchy.
Make It Your Way
Swap the beef for grilled chicken, prawns, or tofu if you would prefer. Just cook it to suit. Add a sliced red chilli through the salad if you like a bit of heat. Make it a bigger meal by serving it with rice or rice noodles.
What To Serve With It
It is a meal on its own, but it goes well with steamed rice or rice noodles if you want to stretch it further for a crowd.
How to Store It
This salad is best eaten fresh. If you need to get ahead, keep the dressing separate and store the salad in an airtight container in the fridge for up to 2 days, then dress it just before serving.
Other Recipes You’ll Love
If you enjoyed this Thai Beef Salad, here are a few more ideas to add to your rotation:
Thai Beef Salad
Prep Time 5 minutes 
Cook Time
10 minutes 
Total Time 15 minutes 
Ingredients
Equipment
Method
- Prepare the Steak: Cook the steak pieces to your liking. Once cooked.
- Let them cool slightly and then slice them into bite-sized pieces.
- 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.
- 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.
- 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
Video
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FAQs
Can I use a different protein?
Yes. Grilled chicken, prawns or tofu all work in place of the beef. Just cook it to suit.
How long does it keep?
It is best fresh. You can keep it in an airtight container in the fridge for up to 2 days, but keep the dressing separate so the salad stays crisp.
Can I make the dressing ahead?
Yes. The dressing keeps in the fridge for up to a week, so you can mix it ahead and toss the salad together quickly when you need it.
