Meat Eaters and Salad Lovers will agree—this Thai style beef salad is the best of both worlds. Fresh greens and herbs add brightness to the flavorful meat—and don’t worry—there’s plenty of it. This is a salad you can call dinner.
You don’t even have to call it ‘salad’ if you don’t want to. This is not a bowl of bland that will leave you hungry. My husband loves salad—and this one is great because it has plenty of protein so it feels like a complete dinner. Not a side salad that’s missing the main course.
Easy Thai Beef Salad Recipe
I must admit that salads are not my favorite. I like this one because the juicy steak and generous fresh herbs keep me interested. We love this for dinner after busy or especially warm days, when we want something that will nourish us without being too heavy.
For more salads that are more than mere lettuce, try taco pasta salad, Portillo’s chopped salad, 7 layer salad, and Dorito taco salad.
It’s also great for laid-back weekend afternoons. Everyone at your table will agree.
No matter what you call it.
On your phone? Check the web story here.
What’s The Best Cut Of Beef To Use:
I generally use flank steak, but the sirloin is another great choice.
Authentic Thai Steak Salad Ingredient
- Flank Steak
- Creole Seasoning
- Jasmine Rice or White Rice
- Vietnamese Fish Sauce
- Soy Sauce
- Lime Juice
- Brown Sugar
- Green Onions
- Shallots
- Cilantro
- Mint Leaves
- Shredded Cabbage
- Cucumber
- Slivered Almonds
- Fresh Red Chili (optional)
Storing + Make Ahead
- How Long Can You Keep This In The Fridge? If you’re planning to store Thai style beef salad leftovers in the fridge, serve the dressing on the side. The steak and fresh vegetables can last in the fridge for 3-4 days. .
- Make-Ahead Tips: You can grill the steak ahead of time, refrigerate or freeze it. The veggies can be chopped, and the dressing can be mixed a day ahead. Assemble the day you’ll serve it.
Serving Recommendations
This grilled thai beef salad is one of those complete meal dishes! My favorite!! I generally serve with tall glasses of ice tea or lemonade.
Variations
Here’s a list of additional ingredients I add to the salad to change things up!
- cherry tomatoes
- red onions
- fresh garlic
- fresh ginger
- various chiles
- red pepper flakes
How to Make Thai Style Beef Salad
- Season the steak. Season both sides of the steak. Refrigerate.
- Toast the rice. Toast the jasmine rice in a skillet golden brown, then pulverize the rice in a coffee grinder.
- Grill the steak. Grill steak for 3-4 minutes per side for medium-rare. Remove from grill, tent with foil, and allow steak to rest for 10 minutes, then slice.
- Mix the dressing. In a bowl, combine rice powder, the other dressing ingredients, and reserved steak juice. Whisk to combine.
- Combine the veggies. In a large mixing bowl combine the veggies.
- Add the dressing. Pour half of the dressing into the veggies.
- Toss well.
- Arrange. Top with steak and remaining dressing. Garnish with red chili if using. Serve immediately.
The complete instructions are below.
More Asian Recipes
If you make this lovely salad, I’d love it if you snapped a photo and tagged me on Instagram, @gonna_want_seconds, or please share this recipe on Pinterest, Facebook, or Yummly! I really appreciate your support, my friends 🥰
Thai Style Beef Salad
Ingredients
- 1 - 1 3/4 pounds flank steak
- Creole seasoning
- 2 tablespoons Jasmine rice
- 3 tablespoons Vietnamese fish sauce
- 3 tablespoons soy sauce
- 1/4 cup plus 2 tablespoons fresh lime juice
- 1 1/2 tablespoons brown sugar
- 1/4 cup green onions thinly sliced
- 1/4 cup shallots finely chopped
- 1 cup fresh cilantro chopped
- 1 cup fresh mint chopped
- 1 (16-ounce) bag shredded cabbage
- 1 cucumber halved lengthwise and thinly sliced
- 1 cup slivered almonds toasted
Garnish (Optional)
- fresh red chili, sliced
Instructions
- Season the flank steak (1 - 1 3/4 pounds) with Creole seasoning on both sides. Refrigerate for 3 hours - overnight.
- Preheat grill, or heat a grill pan on high.
- Place the jasmine rice (2 tablespoons) in a small skillet and heat it over medium-high heat, stirring constantly, until it is toasted, golden brown, and fragrant, 6-7 minutes. Transfer rice to a plate and allow it to cool. When cool, place in a clean coffee grinder, and process it to a very fine powder. Set the rice powder aside.
- Grease grates, and grill steak for 3-4 minutes per side for medium-rare. Remove from grill, tent with foil, and allow steak to rest for 10 minutes.
- Thinly slice the steak against the grain, reserving any accumulated juices.
- In a small bowl, combine rice powder, fish sauce (3 tablespoons), soy sauce (3 tablespoons), lime juice (1/4 cup plus 2 tablespoons), sugar (1 1/2 tablespoons), and reserved steak juice. Whisk to combine.
- In a large mixing bowl, combine the green onions (1/4 cup), shallots (1/4 cup), cilantro (1 cup), mint (1 cup), cabbage (1 (16-ounce) bag), cucumber (1), almonds (1 cup) and toss with half of the dressing. Toss well and arrange on a platter. Top with steak and remaining dressing. Garnish with red chili if using. Serve immediately. Oh-YUM!
Fans Also Made:
Nutrition
Source: Slightly Adapted From Emeril’s At The Grill
Reader Interactions
Comments
Trackbacks
-
[…] Thai Style Beef Salad from Gonna Want Seconds […]
Being a fan of your blog… I know this is great already 😋.
Can you include a link to where we can get rice powder?
Hi Joan. I’m so happy you’re enjoying the blog! In this recipe, you make your own rice powder. I don’t believe you can purchase it already made. It’s very easy to do. Here’s how you do it. Toast the jasmine rice in a skillet golden brown, then pulverize the rice in a coffee grinder.
This looks soo good! I love me some Thai Beef Salad! I will have to try this one. thanks 🙂
This is a sad representation. I've been living in Thailand for a couple years and it looks nowhere near what “Nam Dtok” really is. Important ingredients such as Tamarind sauce and crushed roasted rice grains are not even in this recipe. Disappointed.
Love the list of ingredients here and want to try this one out! Sounds flavorful and I believe the beef part would win Grumpy over. I just won't tell him it is an Emeril recipe. 😉
Thanks for visiting my blog! I love your dishes. It is so funny that I just made a Thai beef salad 2 nights ago too! Looks so delicious.
sometimes salads fall flat for me at dinner… i am left hungry and unsatisfied… clearly i havent had this salad!
it looks amazing!
Now this is a salad that looks very filling. We luv us some beef!
I'm loving this, Kathleen. Someone I used to know would take leftover grilled steak and make a divine salad the next day. It wasn't as gorgeous as this, but it reminded me. Will be trying this out this summer!
Awesome, something else that will use up some of that pesky mint growing in my front yard. I can't use it up fast enough. Fortunately I love thai food!
I love main dish salads – cilantro and mint sounds like such a great, refreshing combo!
This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that
I'm a big fan of Emeril recipes
This looks great. I love Thai flavors.
I am with you..my salads have to full of different things and textures. Looks perfect
Oh and if you previously subscribed to my blog via a rss reader, my feed address has changed, so if you have not been receiving my feeds, you might have to re-subscribe
It looks fresh and delicious. Perfect for summer!
This sounds delicious and perfect for summer. The rice powder is such an interesting idea! I bet you could grind it in a food processor if you didn't have a coffee grinder. Thanks as always for the great recipes and tips.
Emily, I'm not sure about finding already prepared rice powder. Sorry!!!
Sounds delicious! Do you think I could find rice powder? I don't have a coffee grinder.
Sounds like the perfect summer meal…yum!