Restaurant-quality Easy Thai Beef Salad right at home
The steak for a Thai salad is often marinated before it’s broiled and that’s a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens. This Thai Beef Salad is tangy, spicy and refreshing. The marinade makes a great salad dressing.
You don’t have to go out for restaurant-quality Thai Beef Salad anymore! With this easy recipe, you can make a flavorful and delicious Thai Salad right at home. Packed with lots of fresh vegetables and herbs, this Thai Salad will quickly become one of your favorite recipes. Skip the take-out and whip up this dish for a light and healthy dinner option. You won’t regret it! It’s quick to prepare and would also be delicious with grilled chicken or lamb.
The origins of Thai Beef Salad can be traced back to the kingdom of Siam, which is now known as Thailand. The original version of the dish, Yam Nua, was made with beef that was cooked and then shredded or pounded into a paste. This was combined with onions, chili peppers, and herbs to create a flavorful salad that was served either as a side dish or a main meal.
Throughout the centuries, Yam Nua has evolved and adapted to different regions, incorporating local ingredients and flavors. Today, Thai Beef Salad is a popular dish all over the world, thanks to its delicious flavor profile and its health benefits.
The most common version of this salad is made with beef, onions, herbs, and a spicy-sweet dressing. Many variations also include tomatoes, cucumbers, bell peppers, and other vegetables for extra crunch and nutrition. Some recipes also call for fish sauce or lime juice to add depth of flavor to the dish. No matter what ingredients you choose, you can be sure that your Thai Beef Salad will be bursting with flavor!
Try these other tasty Thai recipes:
- Shrimp Pad See Yew
- Thai Chicken with Hot-Sour-Salty-Sweet Sauce
- Thai-Style Marinated Flank Steak and Herb Salad
- Thai Shrimp Spring Rolls
Thai Beef Salad
The steak for a Thai salad is often marinated before it’s broiled and that’s a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens. This Thai Beef Salad is tangy, spicy and refreshing.
- Prep Time: 10
- Cook Time: 16
- Total Time: 30
- 1 pound sirloin steak, trimmed of visible fat
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon freshly ground pepper
- 2 scallions, cut into 1-inch pieces
- Zest of 1 lime
- 3 tablespoons lime juice
- 1 1/2 tablespoons fish sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 4 cups torn frisée, or curly endive
- 2 cups torn red leaf lettuce
- 2 tablespoons chopped fresh mint
- 2 tablespoons untoasted sesame oil, or canola oil
- Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.
- Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.
- Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.
- Serving Size: 4