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.
It’s also great for laid-back weekend afternoons. Everyone at your table will agree.
No matter what you call it.
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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
- Mint Leaves
- Shredded Cabbage
- 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.
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.
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
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Thai Style Beef Salad
- 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
- fresh red chili, sliced
- 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:
Source: Slightly Adapted From Emeril’s At The Grill