Thai Beef Salad

thai salad
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins

This main course salad captures the essence of Thai cuisine. Full of contrasting textures (crisp greens, tender beef, crunchy peanuts) and tossed with a vibrant dressing, it's a bright, healthful dish that's alive with flavor.


1/4cup fresh lime juice
3tablespoons fish sauce
1tablespoon plus 1 teaspoon dark brown sugar
1-- serrano or jalapeño, seeded and finely chopped
1 1/4pounds flank steak
2teaspoons peanut oil
1/2teaspoon Coarse salt
1/4teaspoon Freshly ground black pepper
6cups torn romaine lettuce
1small red onion, halved and thinly sliced
1/2-- English cucumber, halved lengthwise and sliced
1/4cup roughly chopped fresh mint, divided
3tablespoons roughly chopped fresh cilantro, divided
1/3cup coarsely chopped unsalted peanuts


  1. Combine first four ingredients in a small bowl; whisk.
  2. Prepare grill or preheat broiler. Brush steak with peanut oil; season with pepper. Grill or broil, turning once, until medium rare, about 5 minutes per side. Remove from heat and let stand 10 minutes.
  3. Combine romaine, red onion, cucumber, and half the mint and cilantro in a large bowl. Add all but 2 tablespoons of lime juice mixture. Toss well and mound on a large serving platter.
  4. Thinly slice steak across the grain, and toss with remaining lime juice mixture. Arrange steak on top of salad. Sprinkle with remaining mint, cilantro and chopped peanuts.

Recipe by Laraine Perri.

Nutritional Info *per serving

  • Calories 350
  • Glycemic Load 0
  • Fat 18g
  • Saturated Fat 5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 8g
  • Cholesterol 100mg
  • Sodium 1390mg
  • Potassium 880mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugars 8g
  • Protein 36g
  • Trans Fat 0g
  • Vitamin A 130%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 20%