Jul 14 2026
Restaurants›Hail Fellow Well Met›Thai Beef Salad Recipe

Thai Beef Salad Recipe

Inspired by Hail Fellow Well Met
Time30m
Serves2

8oz sliced iron steak, herb salad, tomato, pickled cucumber, green been, fish sauce vinaigrette, peanuts

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Protein

Salad Ingredients

Vinaigrette

Method

Preparation of Ingredients

  1. 1

    Prepare the Iron Steak

    Season the iron steak with salt and pepper. Heat a grill pan over medium-high heat and grill the steak for 4-5 minutes on each side for medium-rare. Once cooked, let it rest for 5 minutes before slicing thinly.

  2. 2

    Prepare the Vegetables

    While the steak is resting, slice the tomato into wedges, chop the pickled cucumber, and trim the ends of the green beans. Blanch the green beans in boiling water for about 2-3 minutes until they are bright green and tender-crisp. Drain and cool them in ice water.

  3. 3

    Combine Salad Ingredients

    In a large bowl, combine the mixed herbs, sliced tomato, pickled cucumber, and blanched green beans. Toss gently to mix.

Vinaigrette Preparation

  1. 4

    Make the Vinaigrette

    In a small bowl, whisk together the fish sauce, lime juice, brown sugar, and chili flakes until the sugar is dissolved and the ingredients are well combined.

Assembly

  1. 5

    Combine Everything

    Add the sliced iron steak to the salad mixture and drizzle the vinaigrette over the top. Toss everything together until well combined, ensuring the steak and vegetables are coated in the dressing.

  2. 6

    Serve

    Transfer the salad to a serving platter and sprinkle the chopped peanuts on top. Serve immediately.

More from Hail Fellow Well Met