Thai Beef Salad
A vibrant and refreshing dish featuring tender flank steak, crisp vegetables, and a zesty dressing that captures the essence of Thailand.
Servings: 4 servings
Calories: 400kcal
Ingredients
Salad Ingredients
- 1 lb flank steak Lean and juicy, perfect for grilling.
- 1 cup cherry tomatoes, halved Juicy and sweet, bringing freshness.
- 1 cucumber, sliced Crisp and hydrating.
- 1 red bell pepper, sliced Adds a sweet crunch and vibrant color.
- 1/2 medium red onion, thinly sliced Adds a sharp bite.
- 1/4 cup chopped cilantro Adds freshness.
- 1/4 cup torn mint leaves Imparts refreshing fragrance.
- 1/4 cup roasted peanuts, chopped Adds delightful crunch and nutty flavor.
Dressing Ingredients
- 1 tbsp lime juice Provides zesty brightness.
- 2 tbsp sesame oil Offers a rich, nutty essence.
- 1 tbsp olive oil Smooth texture for cooking.
- 1 tbsp soy sauce Enhances umami flavors.
- 1 tbsp fish sauce Provides depth of flavor.
- 1 tbsp honey Sweetens the dressing.
- 1 tbsp chili flakes Adds heat, adjust to taste.
- to taste Salt and pepper Essential for flavor enhancement.
Instructions
Preparation
- In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, and chili flakes until well combined.
- Season the flank steak with salt and pepper. In a hot skillet, sear the steak in olive oil for about 4–5 minutes on each side for medium-rare. Allow it to rest for 5–10 minutes, then slice thinly against the grain.
Assembly
- In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, cilantro, torn mint leaves, and chopped peanuts.
- Drizzle the steak slices on top and pour the dressing over the salad, tossing lightly.
Serving
- Enjoy your Thai Beef Salad immediately, warm or at room temperature.
Notes
For extra flavor, marinate the flank steak in the dressing for 30 minutes before cooking. To switch up the protein, try shrimp or grilled tofu for a vegetarian option.