I’ve made a lot of steak salads over the years, but this one always feels a bit special. There’s just something about juicy grilled beef meeting crisp greens and a tangy-salty dressing that makes you feel like you’re eating on a sunny patio, even if you’re actually in your kitchen on a Wednesday night with laundry going in the background.
This is my take on a Thai Beef Salad — inspired by Yum Nua but made with a few tweaks so it’s easier to throw together with what you can find at most grocery stores. It’s light but still filling, full of fresh herbs, and so bright-tasting that you’ll want to make it again before the week’s over.
Why I Keep Coming Back to This Salad
There’s a freedom to this recipe I really enjoy. It’s hearty enough for steak lovers but fresh enough for salad fans. And that dressing? Tangy lime, salty fish sauce, a touch of sweetness — it’s the kind of balance that keeps you going back for “just one more bite.”
I make this for a quick weeknight dinner when I’ve got a skirt steak in the fridge, but it’s also my go-to “company salad” because it looks like something from a fancy cafe while secretly being easy to prep.
The Herb Factor
The mix of cilantro, mint, and Thai basil makes this salad sing. They aren’t just sprinkled on top for color — they’re part of the salad base, giving each bite bursts of freshness.
If you’re watching the budget, chop up the tender herb stems and work them into the marinade or dressing. They’re full of flavor, and you won’t notice the texture once they’re finely minced. Just steer clear of the tough, woody bits at the very bottom.
Choosing the Steak
I usually reach for skirt steak — it’s flavorful, easy to slice thin, and more affordable than some premium cuts. That said, if I’m making it for guests or a special dinner, ribeye or filet mignon makes it extra indulgent.
The big thing to remember: marinating skirt steak overnight makes a world of difference. For more tender cuts, you can get away with 20–30 minutes.
Tips and Tricks from My Kitchen
- Hot pan or grill = better crust. For thin cuts like skirt steak, every second counts.
- Slice against the grain. It shortens the muscle fibers and makes each bite more tender.
- Add the cucumbers and tomatoes last. Keeps the salad crisp until you’re ready to eat.
- Taste the dressing before pouring. Fish sauce brands vary in saltiness — adjust with a little more lime or sugar if needed.
- Don’t skip the rest. Letting the steak sit for 5–10 minutes keeps the juices where they belong.
Make Ahead Advice
If you want to get a head start, marinate the steak in the morning (or even the night before). You can also whisk up the dressing and store it in the fridge — just give it a quick stir before using.
Chop your herbs and veggies earlier in the day but keep them separate from the greens so they don’t get soggy. The actual assembly is best done just before eating.
How to Serve It
This salad holds its own as a main course, but here are a few ways I like to mix it up:
- With steamed jasmine rice on the side for anyone who wants extra carbs.
- As a build-your-own salad bar for a group, letting people add more chili or peanuts to taste.
- Wrapped in rice paper rolls for a portable lunch.
Storage
Leftovers are rare in my house with this salad, but if you do have some:
- Keep the steak and salad in separate containers.
- Store the dressing in a small jar.
- The steak is delicious cold the next day — I’ve added it to noodle bowls and wraps with great results.
Thai Beef Salad
Juicy, marinated steak meets crisp greens, fresh herbs, and a zesty lime dressing in this vibrant Thai-inspired salad. Perfect for warm days or when you’re craving something light yet satisfying.
Ingredients
For the Beef:
- 12 ounces skirt steak (or preferred cut)
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 2 teaspoons minced cilantro stems
- 2 teaspoons minced Thai basil stems
- 2 teaspoons neutral oil (canola, vegetable, or avocado)
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing:
- 1 tablespoon brown sugar (or palm sugar)
- 1 tablespoon hot water
- 3 tablespoons lime juice
- 3 tablespoons neutral oil (or light olive oil)
- 2 tablespoons fish sauce
- 1 tablespoon chopped cilantro leaves
- 2 teaspoons chopped Thai basil leaves
- ½ teaspoon finely minced garlic
- Salt and pepper, to taste
For the Salad:
- 3 cups romaine lettuce
- 3 cups mixed baby greens
- 1 scallion, chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped Thai basil leaves
- 1¼ cups sliced cucumber
- 8–10 grape tomatoes, halved
- ¼ cup roasted peanuts, chopped
- Minced Thai chili pepper (optional)
Instructions
- Marinate the Beef: In a bowl, mix the fish sauce, garlic, cilantro stems, basil stems, oil, sugar, salt, and pepper. Coat the steak with the marinade and let it rest for at least 20 minutes (or overnight for maximum flavor).
- Prepare the Dressing: Dissolve the brown sugar in hot water. Whisk in lime juice, oil, fish sauce, cilantro leaves, basil leaves, garlic, and seasoning. Adjust to taste and set aside.
- Assemble the Salad Base: In a large bowl, combine romaine, baby greens, scallion, cilantro, mint, and basil. Add cucumber and tomatoes just before dressing to keep the greens crisp.
- Cook the Beef: Heat a grill or skillet until very hot. Cook the steak for about 1 minute per side, rotating 45° midway through each side for grill marks. For medium-rare, cook 2 minutes per side; for medium, cook 3 minutes per side. Adjust if using a thicker cut. Let the steak rest 3–5 minutes before slicing thinly against the grain.
- Finish and Serve: Toss the salad with half the dressing, adding more if desired. Arrange sliced beef on top, sprinkle with peanuts and chili (if using), and serve with any remaining dressing on the side.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1482Total Fat: 68gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 47gCholesterol: 101mgSodium: 2965mgCarbohydrates: 161gFiber: 54gSugar: 96gProtein: 86g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I make this without fish sauce?
Yes — swap in soy sauce for a different salty depth, though it won’t taste quite as traditional.
What if I can’t find Thai basil?
Regular basil works fine. You can even use extra mint for a cooler flavor profile.
How spicy is it?
The salad itself isn’t spicy unless you add Thai chili at the end. That’s where you can control the heat.
Can I cook the steak in the oven?
You can, but you’ll miss the sear from a grill or pan. If using the oven, finish with a quick sear in a hot skillet for better texture.
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