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Thai Beef Salad Recipe

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3.9 from 76 reviews

This vibrant Thai Beef Salad features tender, marinated skirt steak served over a crisp mix of lettuce, mini sweet peppers, purple cabbage, cilantro, and green onions. Tossed with a tangy, spicy dressing made from lime juice, honey, sesame oil, and red chili sauce, this salad delivers a perfect balance of fresh, zesty, and smoky flavors topped with crunchy sliced almonds. Ideal for a light yet satisfying meal, it combines quick stovetop-cooked beef with fresh vegetables for an easy, flavorful Thai-inspired dish.

Ingredients

Beef and Marinade

  • 1 pound skirt steak (trimmed of excess fat)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/3 cup lime juice (about the juice of 3 limes)
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1-2 tablespoons Red's smoked sauce or sriracha (or to taste)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder

Salad

  • 1 tablespoon olive oil
  • 8 cups lettuce of choice (chopped)
  • 8 mini sweet peppers (seeds and stems removed, thinly sliced)
  • 1/4 head purple cabbage (thinly sliced)
  • 1/3 cup cilantro (chopped)
  • 4 green onions (sliced diagonally)
  • 1/3 cup sliced almonds

Instructions

  1. Season and slice the steak: Season the skirt steak with kosher salt and coarse ground black pepper. Then, thinly slice the steak against the grain for tenderness.
  2. Prepare the marinade: In a small jar, combine lime juice, honey, toasted sesame oil, Red's smoked sauce or sriracha, crushed red pepper flakes, garlic powder, and ginger powder. Shake well to combine all ingredients into a flavorful dressing.
  3. Marinate the steak: Place the sliced steak in a shallow plate and pour half of the marinade over it. Stir to ensure all pieces are coated, then leave it to marinate at room temperature for 30 minutes. Reserve the remaining marinade for later use.
  4. Prepare the salad vegetables: While the steak marinates, chop the lettuce, thinly slice the mini sweet peppers, purple cabbage, and slice the green onions diagonally. Chop the cilantro. Add all vegetables and herbs into a large salad bowl.
  5. Preheat the pan: Heat a large pan over medium-high heat to get it hot enough for quick cooking of the beef slices.
  6. Cook the steak: Drizzle olive oil into the hot pan, then add the marinated steak slices in a single layer without overlapping. Cook for 2-3 minutes until nicely seared, then remove and cover to keep warm. Repeat in batches if necessary to avoid overcrowding and ensure even searing.
  7. Assemble the salad: Add the cooked steak to the salad bowl along with the sliced almonds and drizzle the remaining dressing over everything.
  8. Toss and serve: Toss the salad thoroughly to combine all ingredients and flavors evenly. Serve immediately for the best texture and freshness.

Notes

  • For best flavor, marinate the steak for at least 30 minutes but no longer than 1 hour to avoid overpowering the fresh salad components.
  • Use skirt steak or flank steak for ideal tenderness and flavor in this recipe.
  • Adjust the level of spice by varying the amount of smoked sauce or sriracha in the dressing.
  • Cook the steak in batches to ensure even searing and prevent steaming.
  • This salad can be served as a light main course or as a side dish alongside other Thai-inspired dishes.

Find it online: https://recipethrive.com/thai-beef-salad-recipe/