Thai Beef Salad (Fresh & Flavorful)

Name: Thai Beef Salad
Prep time: 30 min
Cook time: 5 min
Total time: 65 min
Ingredients: 1 pound skirt steak (trimmed of excess fat); 1 teaspoon kosher salt; 1/4 teaspoon coarse ground black pepper; 1 tablespoon olive oil; 8 cups lettuce of choice (chopped); 8 mini sweet peppers (seeds and stems removed, thinly sliced); 1/4 head purple cabbage (thinly cut); 1/3 cup cilantro (chopped); 4 green onions (sliced on diagonally); 1/3 cup sliced almonds; 1/3 cup lime juice (about juicy 3 limes); 1 tablespoon honey; 1 tablespoon toasted sesame oil; 1-2 tablespoons Red's smoked sauce or sriracha (or to taste); 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon ginger powder

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This Thai Beef Salad is fresh and flavorful with a lime-honey marinade, peppers, cabbage, and cilantro. Topped with sliced almonds and green onions, it comes together quickly for a colorful, wholesome dinner.

Thai beef salad in a white bowl with lime, peppers and almonds.

I love making this Thai beef salad when I want something fresh but still filling. The combination of juicy steak, crunchy veggies, and that tangy lime dressing is just so good. It’s one of those meals that feels light but still keeps you satisfied. It’s great for lunch or a quick dinner when you want something different from the usual salads.

For more fresh, flavorful salads, try my Southwest Chicken Salad and Grilled Peach Salad recipes.

Recipe Overview

Skill Level

Intermediate

Prep Time

30 mins

Cook Time

5 mins

Ingredients Needed

Below are the ingredients you’ll need to make Thai Beef Salad. The full quantities can be found in the recipe card further down the post.

Skirt steak: This lean cut of beef is flavorful, tender, and, when thinly sliced, cooks super quickly. Flank steak (bavette) or flat iron steak also work well in this salad.
Olive oil and Sesame oil
Lettuce: Use your favorite kind of lettuce here, chopping it into evenly sized pieces.
Mini sweet peppers and Purple cabbage: Adds sweetness, texture, and crunch. If you can’t find mini peppers, use regular bell peppers instead.
Green onions and Cilantro: For a fresh, fragrant flavor.
Sliced almonds: A crunchy, toasty addition to the salad. Can be swapped out for roughly chopped cashews or peanuts.
Lime juice: Has a bright acidity that makes the dressing/marinade so delicious.
Honey: Brings some sweetness to the dressing/marinade to balance the acidity. You can use maple or agave syrup instead, if needed.
Hot sauce: Brings some spiciness to the salad. I use Red’s smoked sauce or sriracha here, but choose whichever you prefer. You can use more or less depending on your spice tolerance.
Seasonings: Crushed red pepper, Garlic powder, ginger powder, Kosher salt, and black pepper

How to Make Thai Beef Salad

Prepare the Steak: Season the steak with salt and pepper, and then thinly slice it.

Make the marinade: In a small jar, add all the dressing/marinade ingredients and shake to combine.

process shot to marinate the beef in a bowl and then cooking it in a skillet.

Marinate the Steak: Transfer the sliced steak to a shallow plate and pour over half of the dressing/marinade. Stir to coat. Allow it to marinate for 30 minutes on the counter. Reserve the remaining half of the dressing for later.

Prep the veggies: Meanwhile, prepare all the veggies and place them in a large bowl.

process shot to assemble the salad ingredients in a bowl.

Cook the steak: Preheat a large pan over medium-high heat. Drizzle with the olive oil and add the steak slices without overlapping. Cook for 2-3 minutes, then set aside and cover. Repeat with the next batch, as you might need to cook in batches to avoid overcrowding the pan.

process shot to add the steak over the salad bowl and add all the garnishes.

Assemble the salad: Once all the steaks are ready, add them to the salad bowl and drizzle with dressing. Toss to combine, then serve.

Recipe Tips

Choose the right cut of beef: Flank steak, sirloin, or skirt steak works best because they cook quickly and slice well for salads.
Slice the beef thinly: Let the beef rest after cooking, then slice it thinly against the grain to keep it tender.
Don’t overcook the beef: Because it has been thinly sliced and marinated in an acidic dressing, it will cook very quickly. Don’t overcook or it can become tough.
Balance the dressing: Thai salads are all about balance. You want salty, tangy, slightly sweet, and a little heat.
Serve slightly warm or chilled: This salad tastes great with warm beef on top or fully chilled if you’re prepping it ahead.

A white bowl of Thai beef salad with wooden tongs.

Variations

Add some fruit: Sliced mango or pineapple is a delicious addition to this salad.
Change up the protein: Try marinating chicken breast, salmon, shrimp, or tofu in the dressing instead of beef.
Swap the Vegetables: Try adding shredded carrots, cucumber, red cabbage, or bell peppers.
Add Extra crunch: Crushed peanuts or cashews add great texture.
Make it low carb: Skip sweeteners and use extra herbs and lime for flavor.

Common Questions

How do I store it?

Leftover salad can be stored in an airtight container for up to 3 days, the lettuce will wilt in this time, so it’s best eaten fresh.

Is it gluten-free?

Yes, this Thai beef salad is gluten-free as long as the hot sauce you’re using is certified gluten-free.

Can I make it ahead of time?

Yes! You can make the dressing, marinate the beef, and prep the veggies ahead of time. They can all be stored separately in airtight containers in the fridge for up to 24 hours. When ready to eat, cook the beef and assemble the salad as usual.

Is Thai Beef Salad Spicy?

It can be slightly spicy, depending on how much chili is used. You can easily adjust the heat level.

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Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.