Thai Beef Salad

Serves 4


For the marinade

  • 1 pound beef (top round roast, round steak, or flank)
  • 2 tablespoons fish sauce
  • 3 tablespoons fresh lime juice\

For the salad

  • 1 cup cherry tomatoes, chopped in half
  • 1 cup shallots, sliced long and thin (2-3 large shallots)
  • 1 cup English, Persian cucumbers sliced long and thin
  • 1 cup celery, top leafy parts chopped into ½-inch pieces
  • ½ cup celery stems, thinly sliced
  • 1 cup mint leaves, lightly packed and chopped in large chunks
  • 1 cup cilantro, sliced ½-inch long
  • 1/3 cup lime juice
  • 2 tablespoons fish sauce
  • ½ teaspoon brown sugar
  • 1-3 tablespoons chili flakes (optional)
  • 1 tablespoon oil
  1. Marinate the meat in fish sauce and lime juice for 3 hours or more. Let the meat sit while you prepare the other ingredients so that it is properly cooked by the time it’s added to the mixture. 
  2. Chop up the vegetables and herbs, then mix them with lime juice, fish sauce, and sugar in a large bowl. On a medium or high heat stovetop, add oil until warm, then add beef to the cast iron pan. Add the remaining marinating liquid to the pan and let the meat cook for 5-8 minutes, until it’s cooked to your liking. You want it to be on the rare side so that it is still tender when added to the salad. 
  3. When the meat is cooked to your liking, remove it from the pan and place on a cutting board to rest.
  4. Slice the meat into thin, long strips, saving all juices. 
  5. Pour all juices into the salad bowl and the meat strips. Add chili flakes; mix gently but well, let it chill for a few minutes, and serve on a platter.

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