5 from 9 votes
Thai Beef Salad
This Thai Beef Salad recipe is absolutely one of our favorites. If you like steak that is literally exploding with flavor, then this is the salad for you. Not a big green leafy salad at all. A delicious mix of hot, sour and a little sweet. The beautiful presentation (in addition to the taste) makes it the perfect salad to serve at a brunch or gathering of friends, family or co-workers.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
6
people
Calories:
215 kcal
Course:
Salad
Ingredients
- 1 shallot sliced into thin rings, large
- 3 tablespoon lime juice fresh
- 4 teaspoon brown sugar divided
- 1½ teaspoon kosher salt
- ¾ teaspoon ground white pepper
- 1½ lb skirt steak cut into 2 or 3 pieces
- 1 tablespoon canola oil if using a skillet
- 1½ tablespoon fish sauce
- 1 teaspoon red pepper flakes
- 1½ cups cherry tomato halved
- ½ cup cilantro fresh, roughly chopped, plus a few extra sprigs for garnish
- ½ cup mint fresh, roughly chopped
Instructions
- Combine the shallots and the lime juice in a large bowl and let sit for 10 minutes, stirring a couple times every now and then.
- In a small bowl, combine together 2 teaspoons of the brown sugar with the salt and pepper.
- Rub the sugar-salt mixture all over the steak.
- Prepare your grill to high heat. If using a skillet, heat 1 teaspoon canola oil over medium-high heat until smoking, about 4 - 5 minutes.
- Cook the meat until nicely charred on the outside, and still a bit pink on the inside. About 2 - 4 minutes per side. (This will most likely need to be done in 2 batches when using a skillet)
- Transfer the meat to a cutting board and let rest for 10 minutes.
- Stir into the shallot and lime mixture the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar. Mix until smooth and sugar have dissolved.
- Slice the steak thinly against the grain, then place into the large bowl along with accumulated juices.
- Toss in the tomatoes, cilantro, and mint. Gently stir until all ingredients are well coated.
- Transfer to a platter and garnish with cilantro, if desired.
- Serve warm or at room temperature.
Cup of Yum
Nutrition Information
Calories
215kcal
(11%)
Carbohydrates
5g
(2%)
Protein
25g
(50%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
71mg
(24%)
Sodium
1021mg
(43%)
Potassium
460mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
539IU
(11%)
Vitamin C
10mg
(11%)
Calcium
24mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 1021mg | 43% |
| Potassium | 460mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.