Thai beef salad - A colorful Thai beef salad packed with flavors of fish sauce, shallots, lime juice, mint, cilantro, lemongrass, cucumbers, carrots and wonderful garnishes.

Thai Beef Salad

  • Author: The Cooking Jar
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 4 1x


  • 1 lb. flank steak
  • Salt and pepper to taste


  • 6 tablespoons lime juice
  • 2 tablespoon fish sauce
  • 2 bird’s eye chilies, crushed / 1 red chili, sliced
  • 6 teaspoons brown sugar
  • 2 teaspoons lemongrass, minced


  • A bunch of mint leaves
  • A bunch of cilantro
  • 1 garden cucumber, jullienned
  • 1 carrot, julienned
  • 10 oz. mixed salad leaves


  • 1 tablespoon toasted sesame seeds
  • 1/4 cup peanuts, crushed


  1. Season the flank steak with salt and pepper and cook until medium rare
  2. Let it rest for 5-10 minutes before slicing into thin cuts against the grain
  3. Meanwhile, combine lime juice, fish sauce, chili and lemongrass and stir to dissolve the sugar
  4. Toss the beef through half the lime juice vinaigrette and chill for 15 minutes
  5. Reserve the other half of the vinaigrette for dressing
  6. Arrange the salad leaves on a serving platter and top with mint, cilantro, cucumber, carrots and beef
  7. Garnish with sesame seeds and peanuts
  8. Serve chilled