Thai Beef Salad
Asian,  Beef,  Healthy Choices,  Main Course,  Salads & Side Dishes

Thai Beef Salad {with Fresh Herbs}

Thai Beef Salad

Thai Beef Salad.

What a lovely way to enjoy a good piece of beef.  I know most recipes call for using lean flank steak.  And while I’m sure that’s very nice on this salad, on the rare occasion that we have steak, I prefer the most tender cut I can find.  And that would be a filet.  Grilled to medium-rare.  Sliced nice and thin.  It was that thought alone that inspired this recipe post.  Every bite of this Thai Beef Salad is a flavor explosion.

For both the marinade and the dressing, it’s all a matter of taste.  If you lean more towards sweet, you can add a little extra brown sugar or honey.  If you like spicy, sriracha is a fantastic way to add a little heat.  And whatever you do, don’t skimp on the fresh herbs.  The fresh cilantro, mint, and basil leaves are essential.  If you take the route I did and opt for a filet, limit the marinade time to no more than 4 hours.  Whereas flank steak will love to go overnight.

Thai Beef Salad

Thai Beef Salad is a lovely lunch or light dinner and would be fantastic for entertaining.  The steak can be grilled in advanced and sliced before serving.  Enjoy.

Thai Beef Salad
Thai Beef Salad

Thai Beef Salad {with Fresh Herbs}

Libby with Lemony Thyme
5 from 1 vote
Course Salad Entree
Cuisine Thai
Servings 2


For the marinade…

  • 2 Tbl. soy sauce
  • 1 Tbl. fish sauce
  • 1 Tbl. fresh lime juice
  • 1 Tbl. fresh orange juice
  • 1 Tbl. canola oil
  • 1 tsp. red curry paste
  • 1 tsp. grated fresh ginger
  • 1 tsp. brown sugar
  • 1 Thai or Serrano chile, sliced
  • 1 garlic clove minced
  • 1 Tbl. fresh cilantro leaves
  • 1 Tbl. fresh mint leaves

For the salad…

  • 6- ounces flank steak or filet mignon
  • 3 cups mixed greens
  • 1/2 cup fresh herbs like cilantro mint, and basil; reserve 2 Tbl. for garnish
  • 1 radish thinly sliced
  • 1 Fresno pepper matchstick sliced
  • 8-10 snap peas
  • 2 scallions thinly sliced
  • 2 Tbl. peanuts
  • Cherry tomatoes halves (optional)
  • Cucumber sliced (optional)

For the dressing…

  • 2 Tbl. fresh lime juice
  • 2 Tbl. fresh orange juice
  • 2 Tbl. sesame oil
  • 1 Tbl. soy sauce
  • 1 tsp. rice vinegar
  • 1 garlic clove minced
  • 1 tsp. grated fresh ginger
  • 1 Thai or Serrano chile, seeded and minced


  • Combine marinade ingredients in a zipper top bag, add steak. Marinate in the refrigerator for 2 – 24 hours.
  • Grill steak until medium-rare. Allow to rest 15 minutes, then thinly slice.
  • Combine dressing ingredients and reserve.
  • Combine salad ingredients in a medium bowl. Toss with 2-3 Tbl. dressing. Divide salad between two plates. Top with sliced steak. Garnish with fresh herbs, then drizzle with a little extra dressing.


Steak will need to marinate from 2 – 24 hours before grilling.

Thai Beef Salad can even be served open faced on a homemade bagel as a midnight snack.  If anyone wanted a midnight snack.

Thai Beef Salad on a Bagel


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