Thai Beef Salad

Thai Beef Salad

Photo by fitmom

  • Prep Time


  • Total Time


  • Servings



  • ½ cup fresh lime juice

  • ¼ cup chopped fresh cilantro

  • 2 tablespoons brown sugar

  • 2 tablespoons Thai fish sauce

  • 2 tablespoons chile paste with garlic

  • 2 garlic cloves, minced

  • 1 (1½-pound) flank steak, trimmed

  • Cooking spray

  • 1½ cups vertically sliced red onion

  • 4 plum tomatoes, each cut into 6 wedges

  • 6 cups torn romaine lettuce

  • 1¼ cups thinly sliced English cucumber

  • 2 tablespoons chopped fresh mint


Prepare grill or broiler. Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.


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