Thai Spicy Beef Salad Recipe

Bybob sinclair

The vibrant flavors and fresh ingredients make Thai Spicy Beef Salad a delightful culinary experience. My recipe contains 1 pound of thinly sliced beef sirloin.

The beef is seasoned with a hint of salt and black pepper and is cooked in 1 tablespoon of vegetable oil. The salad dressing is a refreshing mix of lime juice, fish sauce, and a touch of sugar for balanced, tangy, and savory delight.

I like it spicy, so I add thinly sliced Thai red chilies for heat. My mix of fresh herbs—cilantro, mint, and basil—adds the medley of flavor that makes this salad so delicious.

Sliced cucumber, halved cherry tomatoes, and lettuce provide a cool, crunchy contrast. This salad is as nutritious as it is flavorful.

It is packed with protein, fresh vegetables, and tons of vitamins.

Ingredients photo for Thai Spicy Beef Salad Recipe

Ingredients

Ingredients photo for Thai Spicy Beef Salad Recipe

Beef sirloin:
Excellent sources of protein and iron help to support muscle health.

Lime juice:
Immunity’s high in vitamin C; adds tanginess.

Fish sauce:
Delivers umami taste, light on calories, and abundant in nutrients.

Thai red chilies:
Generates warmth, stimulates metabolism, and abundant in vitamin A.

Cilantro leaves:
Provides freshness, comprises antioxidants, and assists digestion.

Mint leaves:
It is cooling and refreshing and is of great help in dealing with digestion difficulties.

Cherry tomatoes:
Sweet and juicy, filled with antioxidants and lycopene.

Red onion:
Adds crunch and spice; contains fiber and vitamin C.

Ingredient Quantities

  • 1 pound beef sirloin, sliced thinly

  • 1 tablespoon vegetable oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 3 tablespoons lime juice

  • 2 tablespoons fish sauce

  • 1 tablespoon sugar

  • 1-2 Thai red chilies, thinly sliced

  • 1 garlic clove, minced

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup fresh mint leaves

  • 1/4 cup fresh basil leaves

  • 1/2 red onion, thinly sliced

  • 1/2 cucumber, sliced

  • 1 cup cherry tomatoes, halved

  • 1 lettuce head, torn into pieces

  • 2 green onions, sliced

Instructions

1. Thinly slice the beef sirloin and season it with salt and pepper.

2. In a large skillet, medium-high heat the vegetable oil.

3. Add the ground beef to the skillet and cook until browned and cooked through, about 5 minutes. Remove from heat and let cool slightly.

4. In a small bowl, combine lime juice, fish sauce, sugar, Thai red chilies, and minced garlic. Whisk together until the sugar dissolves.

5. In a large salad bowl, mix together the following ingredients: leaves of cilantro, leaves of mint, leaves of basil, sliced red onion, sliced cucumber, cherry tomatoes cut in half, and pieces of lettuce.

6. Add the salad bowl to the cooled beef.

7. Dressing should be poured over the salad and then all the ingredients should be gently tossed to combine.

8. Garnish with sliced green onions.

9. Seasoning should be adjusted to taste, and if more lime juice or fish sauce is desired, it can be added.

10. Immediately serve and savor the fresh, zesty flavors of the salad.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large skillet
4. Wooden spoon or spatula
5. Measuring spoons
6. Small bowl
7. Whisk
8. Large salad bowl
9. Tongs or salad servers

FAQ

  • Q: Can I use a different cut of beef?Alternatives such as flank steak or skirt steak can be used. Just be sure to slice them thinly, against the grain.

  • Q: Is peanut oil a good substitute for vegetable oil?A: Yes, for its mild flavor and high smoke point, peanut oil works well as a substitute for vegetable oil.

  • Q: How can I adjust the spiciness of this salad?A: To lessen the heat, use fewer chilies or take out the seeds. For more fire, use additional chilies and retain the seeds.

  • Q: Can this dish be made in advance?A: The components can be prepared in advance, but they should be combined just before serving to maintain their freshness and to keep the salad from becoming soggy.

  • Q: What can I use instead of fish sauce?You can substitute soy sauce or tamari for fish sauce as a different-flavored alternative. However, understand that that change will slightly modify the taste profile of the dish.

  • Q: Are there any vegan substitutions for this dish?A. Instead of using beef, use grilled tofu or seitan. Use a combination of soy sauce and a dash of liquid smoke instead of fish sauce.

  • Q: How do I store leftovers?A: Leftovers can be stored in the refrigerator for up to 2 days. Transfer them to an airtight container before placing them in your fridge. For the best results, keep your dressing separate from the salad.

Substitutions and Variations

1 lb. beef sirloin, cut into very thin slices – substitute flank steak or chicken breast
1 tablespoon vegetable oil – replace with olive oil or sesame oil
2 tablespoons of fish sauce—use soy sauce or tamari if you don’t have fish sauce.
Thinly sliced Thai red chilies, 1-2 – substitute with jalapeño peppers or red pepper flakes
1/4 cup fresh cilantro leaves – use parsley leaves if looking for a substitute