Beef Salad Recipe
Make Beef Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Salad vegetables & herbs
Dressing
Garnish & optional
Method
Beef
- 1
Season
Pat the flank steak dry with paper towels. Season both sides evenly with kosher salt and black pepper (about 1 tsp each total). Let rest at room temperature for 10–15 minutes while you prepare other components.
- 2
Sear and rest
Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Add the steak and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (adjust time ±1–2 minutes for desired doneness). Transfer steak to a cutting board, tent loosely with foil and rest for 8–10 minutes to let juices redistribute.
- 3
Slice
After resting, slice the steak thinly across the grain into 1/8–1/4-inch slices. Place slices on a plate and keep warm or at room temperature until assembling the salad.
Dressing
- 4
In a small bowl or jar combine 3 tablespoons fresh lime juice, 1 1/2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 teaspoon brown sugar, minced garlic, grated ginger, and 1/2 teaspoon chili flakes (if using). Whisk or shake until sugar dissolves. Slowly whisk in 2 teaspoons neutral oil to emulsify slightly. Taste and adjust: add a little more lime if you want brighter acidity, more sugar to soften, or more fish sauce for saltiness. Set aside.
Salad assembly
- 5
Place 4 cups mixed salad greens in a large bowl. Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, chopped cilantro, and torn mint leaves. Toss gently to combine.
- 6
Pour about two-thirds of the dressing over the salad and toss lightly to coat. Reserve the remainder to dress the beef and adjust at the table.
- 7
Arrange the sliced beef over the tossed salad. Drizzle the reserved dressing over the beef and salad so the meat soaks up some of the dressing. Garnish with crushed roasted peanuts and a sprinkle of sesame seeds if using. Serve with lime wedges on the side for extra acidity.
- 8
Serve immediately so the greens remain crisp. If making ahead, keep the dressing separate and add just before serving; slice the beef after resting and refrigerate briefly, then warm slices quickly in a hot pan or serve at room temperature.