By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
204 cal · 15 min
Isan Grilled Beef Salad
Recipe GLPR9155c581855c2b
A vibrant Southeast Asian salad featuring tender grilled beef tenderloin tossed with fresh herbs, aromatic lemongrass, and shallots in a tangy lime and fish sauce dressing, finished with a sprinkle of toasted rice powder. This authentic Thai Isan dish is light, herbaceous, and bursting with bold flavors.
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Ingredients
6 ounces beef tenderloin
3 tablespoons lime juice
2½ tablespoons fish sauce
1 pinch sugar
1 teaspoon chile powder
2 shallots
1 spring onion
1 stalk lemongrass, white part only
1 handful fresh mint leaves
2 tablespoons toasted sticky rice powder
Directions
Prepare the beef tenderloin by patting it dry with paper towels. Heat a grill or grill pan over high heat until very hot, about 2 minutes. Season the beef lightly with salt and pepper if desired.
Place the beef on the hot grill and cook for 3 to 4 minutes per side for medium-rare doneness (internal temperature of 145°F). Remove from heat and let rest for 2 minutes, then slice thinly against the grain.
While the beef cooks, prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce, sugar, and chile powder until the sugar dissolves. Set aside.
Slice the shallots thinly lengthwise and slice the spring onion into thin rings. Slice the white part of the lemongrass very finely into rings.
In a large bowl, combine the warm sliced beef, shallots, spring onion, lemongrass, and mint leaves.
Pour the lime dressing over the beef mixture and toss gently until everything is well combined.
Divide the salad between two plates and sprinkle each serving generously with toasted sticky rice powder. Serve immediately while the beef is still warm.
Comments
This Isan salad is bright and genuinely delicious, but the ingredient list pushes you into specialty shopping: fish sauce and lemongrass are uncommon at Harris Teeter or Food Lion, requiring a trip to an Asian market or the limited stock at larger Kroger locations. The 15-minute claim ignores beef grilling and meat rest time—budget 25 minutes total. A two-serving portion suits a quick date night or solo meal rather than family weeknight feeding, and sticky rice adds a second cooking task. The payoff is real: the salad tastes nothing like supermarket fare, holds well in the fridge, and leftovers actually improve the next day as flavors meld.
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