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Thai Beef Salad

Thai Beef Salad {with Fresh Herbs}

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

Ingredients
  

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

Instructions
 

  • 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.

Notes

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