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Thai Beef Salad

Thai Beef Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak
  • 1 tbsp vegetable oil
  • 6 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 to 2 Thai bird’s eye chilies, thinly sliced
  • 1 tsp toasted sesame oil

Method
 

  1. Whisk together lime juice, fish sauce, brown sugar, garlic, chilies, and sesame oil until the sugar dissolves.
  2. Heat a cast-iron skillet over medium-high heat. Rub steak with oil, season with salt, and sear 4 to 5 minutes per side for medium-rare. Rest 5 minutes.
  3. In a large bowl, combine the greens, tomatoes, cucumber, red onion, mint, and cilantro.
  4. Thinly slice the steak against the grain, add to the bowl with any juices, pour the dressing over, and toss well. Serve immediately.

Notes

Let the steak come to room temperature for about 20 minutes before you cook it, that helps it sear evenly. If you like your beef more cooked, add a minute per side for medium and two minutes for medium-well.