Thai Beef Salad
Seared steak sliced thin and tossed with mint, cilantro, cucumber and a punchy lime and fish sauce dressing. Bright, fresh and filling.
Nutrition per serving
1 main-course salad- Net carbs
- 4.8g
- Calories
- 291kcal
- Protein
- 25g
- Fat
- 18g
- Total carbs
- 8.9 g
- Fiber
- 2.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Pork larb-style: Ground pork cooked in a splash of broth and tossed warm with the herbs and dressing, like Thai-Lao larb. Spoon it into the lettuce leaves.
- Instead of searing steak, bring the broth to a simmer in a skillet over medium-high heat, add the pork and cook 6–8 minutes, breaking it into fine crumbles, until no pink remains (160°F/71°C).
- Off the heat, toss the warm pork with all of the dressing, the red onion, green onions, mint and cilantro. Serve with the lettuce leaves as wraps, with the cucumber and tomatoes alongside.
Shrimp: Quick-poached shrimp in place of steak for a lighter Thai-style shrimp salad.
- Poach the shrimp in simmering salted water for 2–3 minutes, until pink and just opaque, then drain (or sear them in the oil for 1–2 minutes per side).
- Toss the warm shrimp with a third of the dressing, just as you would the beef.
- Steak
- Dressing
- Salad
- Nice to have (optional)
- Steak
- Dressing
- Salad
- Also add
- Nice to have (optional)
- Steak
- Dressing
- Salad
- Nice to have (optional)
Estimated cost $19.69 for 4 servings ($4.92 each) · how we estimate
Instructions
-
Pat the steak dry and let it sit at room temperature for 20 minutes. Season with salt and pepper and rub with the oil.
-
Heat a cast-iron skillet or grill over high heat until smoking. Sear the steak 4–5 minutes per side, depending on thickness, until well browned and an instant-read thermometer reads 145°F (63°C) in the center. Rest at least 5 minutes on a board.
-
Whisk the lime juice, fish sauce and sweetener until dissolved, then stir in the chili and garlic. Taste: it should be sharply sour and salty with some heat and just a hint of sweetness.
-
Slice the rested steak thinly against the grain and toss the warm slices with about a third of the dressing so they soak it up.
-
In a large bowl, toss the lettuce, cucumber, tomatoes, red onion, green onions, mint and cilantro with the remaining dressing.
-
Pile the salad onto a platter, top with the beef and any juices from the board, and sprinkle with chopped peanuts if you like.
Tips for success
-
Slicing against the grain — across the visible muscle fibers — is what makes sirloin or flank tender in thin strips. - Traditional versions use palm sugar and toasted rice powder. A couple of teaspoons of allulose balances the lime without the sugar, and peanuts or toasted sesame seeds bring the crunch.
- Prep the vegetables and dressing while the steak rests so you can dress the beef while it's still warm.
Nice to have, not needed
- A cast-iron skillet or a very hot grill gives the best sear — any heavy pan works if you preheat it well.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Serve cold or at room temperature
Prep tip: For meal prep, keep the sliced beef, the undressed vegetables and herbs, and the dressing in separate containers for up to 3 days; toss just before eating.
Best eaten fresh. Store leftover beef and undressed vegetables separately in the fridge for up to 3 days.
Variations
2 variations, each with its own ingredients and macrosPork larb-style
ProteinGround pork cooked in a splash of broth and tossed warm with the herbs and dressing, like Thai-Lao larb. Spoon it into the lettuce leaves.
- sirloin or flank steak → ground pork
- + ¼ cup chicken broth
5.3 g net · 297 kcal · 22 g protein · 20 g fat · ≈$2.45 per serving (+0.5 g net carbs vs the original)
Shrimp
ProteinQuick-poached shrimp in place of steak for a lighter Thai-style shrimp salad.
- sirloin or flank steak → large shrimp
4.8 g net · 145 kcal · 25 g protein · 2.6 g fat · ≈$3.83 per serving (same net carbs as the original)
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