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Thai Beef Salad Recipe

Name: DAEK THAIs Thai Beef Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups Romaine lettuce (or mixed salad greens); 0.5 cups Fresh Thai basil leaves; 0.5 cups Fresh mint leaves; 0.5 cups Fresh cilantro leaves; 0.5 cups Red onion, thinly sliced; 3 each Scallions (green onions), thinly sliced on bias; 1 lb Beef flank steak (or skirt/flat iron); 2 tbs Soy sauce (for marinade); 1 tbs Fish sauce (for marinade); 1 tsp Brown sugar (or palm sugar) (for marinade); 1 clove Garlic, minced (for marinade); 0.5 tsp Freshly ground black pepper; 1 tsp Neutral oil (vegetable or canola) (for grilling); 3 tbs Lime juice, freshly squeezed; 1 tbs Fresh orange juice (optional, for balance); 2 tbs Fish sauce; 1 tsp Palm sugar (or brown sugar); 1 each Thai bird's eye chilies, minced (adjust to heat); 1 each Shallot, very thinly sliced; 0.5 clove Garlic, minced; 1 tsp Ground toasted rice (khao khua) (optional); 2 tbs Roasted peanuts, lightly crushed; 2 each Lime wedges; 0.25 tsp Freshly ground black pepper

Inspired by DAEK THAI

Time40m

Serves4

Grilled beef with shallots, mint, cilantro, red onions, scallions and Thai style citrus dressing.

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Ingredients

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Salad and herbs

4 cups Romaine lettuce (or mixed salad greens)

1/2 cups Fresh Thai basil leaves

1/2 cups Fresh mint leaves

1/2 cups Fresh cilantro leaves

1/2 cups Red onion, thinly sliced

3 each Scallions (green onions), thinly sliced on bias

Beef

1 lb Beef flank steak (or skirt/flat iron)

2 tbs Soy sauce (for marinade)

1 tbs Fish sauce (for marinade)

1 tsp Brown sugar (or palm sugar) (for marinade)

1 clove Garlic, minced (for marinade)

1/2 tsp Freshly ground black pepper

1 tsp Neutral oil (vegetable or canola) (for grilling)

Dressing (Thai citrus dressing)

3 tbs Lime juice, freshly squeezed

1 tbs Fresh orange juice (optional, for balance)

2 tbs Fish sauce

1 tsp Palm sugar (or brown sugar)

1 each Thai bird's eye chilies, minced (adjust to heat)

1 each Shallot, very thinly sliced

1/2 clove Garlic, minced

1 tsp Ground toasted rice (khao khua) (optional)

Garnish & finishing

2 tbs Roasted peanuts, lightly crushed

2 each Lime wedges

1/4 tsp Freshly ground black pepper

Method

Beef — marinade, grill, and rest

Marinate

Pat the steak dry. In a shallow dish or zip-top bag combine 2 tbs soy sauce, 1 tbs fish sauce, 1 tsp brown sugar, 1 minced garlic clove and 1/2 tsp freshly ground black pepper. Add the steak and turn to coat. Marinate at room temperature for 20–30 minutes or in the refrigerator for up to 2 hours.

Grill or pan-sear

Remove steak from refrigerator 20 minutes before cooking to come closer to room temperature. Preheat a grill or heavy skillet to high heat and brush the steak lightly with 1 tsp neutral oil. Sear the steak 3–5 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), adjusting time for thickness and desired doneness.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes. Using a sharp knife, slice the steak thinly across the grain into bite-sized strips and set aside.

Dressing — prepare and taste

Combine liquids and seasonings

In a small bowl whisk together 3 tbs fresh lime juice, 1 tbs fresh orange juice (optional), 2 tbs fish sauce and 1 tsp palm or brown sugar until the sugar dissolves.

Add aromatics

Stir in 1 minced Thai bird's eye chili (or 1/2 for milder), 1 very thinly sliced shallot, and 1/2 clove minced garlic. If using, add 1 tsp ground toasted rice to give a nutty, slightly smoky texture. Taste and adjust: add a little more lime for acidity, fish sauce for saltiness, or sugar for balance.

Salad assembly

Prepare greens and herbs

Place 4 cups washed and dried romaine or mixed greens in a large bowl. Add 1/2 cup each of Thai basil, mint, and cilantro leaves. Add 1/2 cup thinly sliced red onion and 3 thinly sliced scallions.

Dress salad and toss

Pour about half of the dressing over the greens and toss gently to combine. Taste and add more dressing if desired — the salad should be bright, balanced and slightly spicy.

Top with beef and garnish

Arrange the sliced warm steak over the dressed salad. Drizzle any resting juices or remaining dressing over the beef. Sprinkle 2 tbs crushed roasted peanuts and 1/4 tsp freshly ground black pepper over the top. Serve with lime wedges on the side.