Thai Beef and Rice Salad with Mint
Elevate your salad game with this vibrant and refreshing Thai Beef and Rice Salad with Mint. Featuring tender slices of perfectly seared beef sirloin, fluffy jasmine rice, and a colorful medley of crisp vegetables like cucumber, carrot, and cherry tomatoes, this dish is bursting with bold flavors and satisfying textures. Fresh mint and cilantro add a fragrant herbal touch, while the zesty dressing—made with lime juice, fish sauce, soy sauce, and a hint of chili—ties everything together with a delightful balance of tangy, savory, and subtly sweet notes. Ready in under an hour, this gluten-free main dish is perfect for a light yet filling weeknight dinner or an impressive addition to your summer gatherings. Serve it fresh and garnish with extra herbs for a truly irresistible meal.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 1.5 cups Water
- 12 ounces Beef sirloin steak
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Vegetable oil
- 1 medium Cucumber, thinly sliced
- 1 medium Carrot, julienned
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Brown sugar
- 1 clove Garlic, minced
- 1 small Red chili, thinly sliced
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
Season the beef sirloin steak with salt and black pepper on both sides. Heat the vegetable oil in a skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare or longer to your preferred doneness. Remove from the skillet and let rest for 10 minutes before slicing thinly against the grain.
In a small bowl, whisk together the lime juice, fish sauce, soy sauce, brown sugar, minced garlic, and sliced red chili to make the dressing. Stir until the sugar is fully dissolved.
In a large mixing bowl, combine the cooled jasmine rice, cucumber slices, julienned carrot, cherry tomatoes, red onion, fresh mint leaves, and cilantro leaves.
Add the sliced beef to the mixing bowl with the vegetables and herbs. Pour the dressing over the salad. Gently toss everything together until evenly coated with the dressing.
Taste and adjust the seasoning if needed, adding more lime juice, fish sauce, or soy sauce, as desired.
Serve the Thai Beef and Rice Salad with Mint immediately, garnished with additional mint leaves or cilantro if desired.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 27.1 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3649 mg | 78% | |
*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.
