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Delicious Thai Beef Salad served with fresh vegetables and herbs
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Thai Beef Salad

A vibrant, flavor-packed Thai Beef Salad featuring tender beef, fresh vegetables, and a zesty dressing, perfect for any occasion.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: Thai
Keyword: Flank Steak, Healthy Eating, Quick Lunch, salad, Thai Beef Salad
Servings: 4 servings
Calories: 450kcal

Ingredients

For the salad

  • 1 lb flank steak Tender and juicy, perfect for slicing.
  • 1 cup cherry tomatoes, halved Juicy and sweet, bursting with flavor.
  • 1 cucumber thinly sliced Crisp and refreshing, adding a crunch.
  • 1 red bell pepper sliced Sweet and crispy, adding a vibrant color.
  • 1/2 red onion thinly sliced Mildly sweet yet sharply aromatic.
  • 1/4 cup chopped cilantro Bright and herby—essential for a fresh taste.
  • 1/4 cup torn mint leaves Fragrant and refreshing, enhancing the salad’s profile.
  • 1/4 cup roasted peanuts, chopped Nutty and crunchy, bringing texture to the dish.

For the dressing

  • 1 tbsp lime juice Provides a refreshing zing that brightens everything up.
  • 1 tbsp fish sauce Adds depth and umami, making the salad addictively savory.
  • 1 tbsp soy sauce A savory addition that complements the flavors wonderfully.
  • 1 tbsp honey A touch of sweetness that balances the dish.
  • 2 tbsp sesame oil Adds a rich, nutty flavor.
  • 1 tbsp chili flakes For a delightful kick.
  • 1 tbsp olive oil For searing the steak to perfection.

Instructions

Make the Dressing

  • Whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, and chili flakes in a bowl until smooth and well combined.

Cook the Steak

  • Season the flank steak with salt and pepper.
  • Heat a skillet pan over medium-high heat, adding olive oil.
  • Sear the steak for about 4-5 minutes on each side until cooked to your desired doneness.
  • Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing thinly across the grain.

Assemble the Salad

  • In a large mixing bowl, combine the halved cherry tomatoes, sliced cucumber, red bell pepper, red onion, cilantro, mint leaves, and chopped peanuts.
  • Add the sliced flank steak on top.
  • Drizzle the dressing over everything and toss lightly to combine.

Serve

  • Enjoy the Thai Beef Salad right away while it's warm or at room temperature.

Notes

Resting the steak is crucial for achieving juicy texture. Adjust the spice level by varying chili flakes.