Serves 4
28 min
Thai Beef Salad
Recipe GLPR39cc4fa262888a
A vibrant Southeast Asian salad featuring tender grilled beef served over crisp greens and fresh vegetables, dressed with a zesty lime-based dressing and topped with sweet mango and aromatic herbs. This refreshing dish balances spicy, sour, sweet, and savory flavors in every bite.
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Ingredients
8 ounces skirt steak
6 cups torn salad greens
1 cup fresh herb leaves (mint, cilantro, Thai basil, or a combination)
1/4 cup minced red onion
1 medium cucumber, peeled if needed, halved lengthwise, seeded and diced
1 small fresh hot red chili, minced
1 ripe mango, cubed
2 limes, juiced
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla) or soy sauce
1/2 teaspoon sugar
Directions
Pat the skirt steak dry with paper towels and season generously with salt and pepper on both sides.
Heat a cast-iron skillet or grill pan over high heat until very hot, about 2–3 minutes.
Place the steak on the hot pan and cook for 3–4 minutes per side, until the internal temperature reaches 145°F. Transfer to a cutting board and let rest for 5 minutes.
While the beef cooks, whisk together the lime juice, sesame oil, fish sauce, and sugar in a small bowl until the sugar dissolves. Taste and adjust seasoning as desired.
In a large serving bowl, combine the salad greens, minced red onion, diced cucumber, minced chili, and fresh herbs. Toss gently to combine.
Slice the rested beef against the grain into bite-sized strips.
Add the sliced beef and mango cubes to the salad bowl. Pour the lime dressing over the salad and toss gently until evenly coated.
Divide the salad among four plates and serve immediately while the beef is still warm.
