Spicy Thai Beef Salad
Experience the vibrant flavors of Thailand with this Spicy Thai Beef Salad—a refreshing, protein-packed dish that's bursting with bold and zesty notes. Perfectly seared beef sirloin steak is thinly sliced and paired with a crisp medley of romaine lettuce, cherry tomatoes, cucumber, and red onion, creating a colorful base for this flavorful salad. Fresh cilantro, mint, and finely chopped lemongrass add an aromatic twist, while a fiery dressing made with bird's eye chili, lime juice, and fish sauce ties it all together. This quick and easy recipe, ready in just 30 minutes, is ideal for a light lunch or a show-stopping appetizer. Garnish with extra herbs or lime wedges for an irresistible, restaurant-quality presentation. Your search for the perfect Thai-inspired salad ends here!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 450 grams beef sirloin steak
- 1 head romaine lettuce
- 200 grams cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 30 grams fresh cilantro leaves
- 20 grams fresh mint leaves
- 1 stalk lemongrass stalks
- 2 pieces bird's eye chili
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon granulated sugar
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Season the beef sirloin steak with salt and black pepper on both sides.
Heat a skillet or grill pan over medium-high heat, add the vegetable oil, and cook the steak for 3-4 minutes on each side until it reaches your desired level of doneness. Remove the steak from the pan and let it rest for 5-10 minutes before slicing thinly against the grain.
While the steak is resting, prepare the salad base. Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, thinly slice the cucumber, and finely slice the red onion. Add these ingredients to a large mixing bowl.
Finely chop the fresh cilantro, fresh mint leaves, and lemongrass stalk (discarding the tough outer layer). Add them to the bowl with the vegetables.
For the dressing, finely chop the bird's eye chili and combine it with lime juice, fish sauce, and granulated sugar in a small bowl. Mix well until the sugar dissolves.
Slice the rested steak thinly and add the slices to the mixing bowl with the salad ingredients.
Pour the spicy dressing over the salad and gently toss to ensure everything is evenly coated.
Serve the Spicy Thai Beef Salad immediately as a light meal or appetizer. Garnish with additional herbs or lime wedges, if desired.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
