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thai style beef salad on a serving plate, top shot

Thai Style Beef Salad

Our Thai Style Beef Salad is layered with amazing Thai flavors that will make eating a salad as a main dish a pleasure. Certified Man and kid-approved!
Course Main Course
Cuisine American
Keyword Asian Salad Recipes, Beef Salad Recipes, Dinner Salad Recipes, Thai Recipes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 -6 servings
Calories 703kcal
Author Kathleen


  • 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


  • 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!


Serving: 1serving | Calories: 703kcal | Carbohydrates: 32g | Protein: 78g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 187mg | Sodium: 2011mg | Potassium: 1807mg | Fiber: 9g | Sugar: 13g | Vitamin A: 985IU | Vitamin C: 56mg | Calcium: 250mg | Iron: 8mg