Thai Beef Salad

Thai Beef Salad with Lime, Chili, and Mint

Bright, zesty, and packed with flavor, this Thai Beef Salad delivers the perfect balance of sweet, sour, salty, and spicy. Tender, smoky beef meets crisp cucumbers, juicy tomatoes, and fresh herbs, all tossed in a punchy lime and chili dressing. Ready in just 30 minutes, it’s a refreshing, high-protein meal that won't weigh you down.

Serves: 4 | Prep time: 20 minutes (plus 20 minutes marinating) | Cook time: 8–10 minutes

Ingredients

For the marinade and dressing:

• Juice of 2–3 fresh limes (about 4 tbsp juice)
• 2 tbsp fish sauce (nam pla)
• 1 tbsp light soy sauce
• 1 tbsp brown sugar or palm sugar (or cane sugar replacement for ultra-low carb)
• 1–2 fresh bird's eye chilies, finely sliced (adjust to taste)
• 2 garlic cloves, finely minced
• 1/2 teaspoon of finely chopped ginger
• A dash of white pepper 

For the beef:

• 500g (about 1 lb) sirloin, rump, or flank steak. 

For serving (the salad):

• 150g mixed salad greens or sliced baby gem lettuce
• 1 cup cherry tomatoes, halved
• 1 Lebanese cucumber, halved lengthways and thinly sliced
• ½ red onion, thinly sliced
• 1 generous handful fresh mint leaves, roughly chopped
• 1 generous handful fresh coriander (cilantro) leaves, roughly chopped

Instructions

1. Prepare the dressing/marinade. In a small bowl, combine the lime juice, fish sauce, soy sauce, brown sugar, sliced chilies, white pepper, and minced garlic and ginger. Stir well until the sugar has completely dissolved. This mixture will act as both your meat marinade and your salad dressing.
2. Marinate the beef. Place the steak in a shallow, non-metallic dish (large enough to hold it flat). Pour over exactly half of the dressing mixture, reserving the rest for the salad. Turn the steak a few times to coat thoroughly, then gently rub the marinade into the flesh. Cover the dish with cling film and set aside at room temperature for 20 minutes. (If preparing further ahead, refrigerate for up to 2 hours, but bring back to room temperature before cooking.)
3. Cook the beef. * Barbecue method (preferred for smoky flavour): Preheat the barbecue to high. Remove the steak from the marinade (discard the used marinade in the dish) and lightly oil the grill grates. Cook the steak over direct heat for 3–4 minutes per side for medium-rare, or until cooked to your preference.
4. Rest and slice. Remove the steak from the heat and transfer it to a cutting board. Let it rest, loosely covered with foil, for 5–10 minutes to allow the juices to redistribute. Once rested, use a sharp knife to slice the beef very thinly across the grain (this breaks up the muscle fibers and ensures the meat is perfectly tender).
5. Assemble and serve. In a large serving bowl or on individual plates, gently toss the salad greens, halved cherry tomatoes, sliced cucumber, red onion, mint, and coriander. Top the fresh salad with the warm, thinly sliced beef. Drizzle the reserved, untouched dressing generously over the top of the beef and the greens. Serve immediately.