Thai Beef Salad
User Reviews
4.9
Thai Beef Salad
Description
This Thai Beef Salad recipe starts with skirt steak marinated in a mixture of lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, red pepper flakes, fresh ginger, and minced garlic. The marinade both flavors and tenderizes the steak. After marinating briefly, the steak is seared in butter over high heat to develop a caramelized exterior while keeping the interior juicy.
The rested steak is sliced thinly against the grain and combined with part of the dressing to infuse flavor. A fresh salad made from romaine lettuce, cucumber, grape tomatoes, cilantro, red onion, green onions, and mint is gently tossed with the remaining dressing. The sliced steak is placed on top and the dish can be garnished with chopped peanuts for texture.
This salad blends bright acidity, mild heat, sweetness, and herbal freshness, making it suitable as a standalone meal or part of a larger spread. The mix of crunchy vegetables and tender meat provides a varied texture experience, and the dressing ties all elements together with a distinctly Thai flavor profile.
Ingredients
Thai Beef Dressing/Marinade
- 1/2 cup lime juice
- 1 teaspoon lime zest
- 1/3 cup brown sugar , packed
- 1/4 cup vegetable oil
- 2 tablespoons fish sauce
- 1 teaspoon sriracha
- 1/4 teaspoon red pepper flakes crushed
- 2 tablespoons ginger very finely minced, fresh
- 3 cloves garlic , minced
Steak Ingredients
- 2 pounds skirt steak , trimmed of excess fat
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper coarse ground
- 2 tablespoons butter unsalted
Thai Beef Salad Ingredients
- 8 cups romaine lettuce , chopped (about 2 heads)
- 1 English cucumber , sliced (not peeled)
- 1 pint grape tomatoes , halved
- 1/3 cup cilantro , chopped
- 1/4 red onion , sliced
- 1/2 cup green onions , thinly sliced
- 1/2 cup mint chopped, fresh
- 1/4 cup peanuts , chopped (optional)
Instructions
- In a medium bowl whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, crushed red pepper flakes ginger and garlic.
- Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing.
- Add butter to a large heavy skillet on high heat and add sear steak for 4 minutes on each side. Don't crowd the pan as the steak will steam instead of sear.
- Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing.
- To a large bowl add the lettuce, cucumber, tomatoes, cilantro, red onion, green onions and fresh mint.
- Toss gently with remaining dressing and top with steak and garnish with chopped peanuts if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 79mg | 26% |
| Sodium | 773mg | 32% |
| Potassium | 675mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3777IU | 76% |
| Vitamin C | 19mg | 21% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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