30-Minute Thai Beef Salad
A colorful Thai Beef Salad featuring tender marinated steak, fresh herbs, crisp vegetables, and a tangy ginger-lemongrass dressing. High in protein, fiber-rich, and low in carbs, this quick and easy salad is perfect for weeknight dinners or meal prep.
Equipment
- Food processor or blender – 1
- Shallow bowl – 1
- Large salad bowl or platter – 1
- Grill pan or barbecue – 1
- Knife (1)
- Cutting board (1)
Ingredients
For the Marinade & Dressing:
- 2- inch piece fresh ginger peeled
- 4 garlic cloves
- 1 tbsp honey omit for Whole30
- ¼ cup lime juice
- 1 tsp lime zest
- 1 tbsp sesame oil
- 2 tsp coconut aminos
- 2 tbsp fish sauce
For the Salad:
- 1 pound sirloin steak
- 5 cups romaine lettuce chopped
- ½ cup fresh mint chopped
- ⅓ cup fresh cilantro chopped
- ½ cup red onion thinly sliced
- 1 cup cherry tomatoes halved
- ½ cucumber halved lengthwise and thinly sliced
- ¼ cup peanuts or cashews chopped (optional, for Paleo)
- 1 red Thai chili thinly sliced
Instructions
- Prepare the Marinade: Start by gathering all the ingredients for the marinade fresh ginger, garlic, honey, lime juice and zest, sesame oil, coconut aminos, and fish sauce. Peel the ginger and roughly chop it along with the garlic. Place all the ingredients into a food processor or blender. Blend until the mixture becomes smooth and aromatic, creating a bold, flavorful marinade. This will serve both to marinate the beef and later as a zesty dressing for the salad.
- Marinate the Beef: Take your sirloin steak and place it in a shallow, wide bowl. Pour half of the marinade over the steak, making sure to coat all sides evenly. absorbs the flavor. Cover the bowl with plastic wrap or a lid and refrigerate for at least 20 minutes for a quick marinade or up to 6 hours for deeper flavor. Keep the remaining half of the marinade in the fridge; it will be used as the salad dressing later.
- Prepare the Vegetables and Herbs: While the beef is marinating, prepare the salad base. Rinse and chop the romaine lettuce into bite-sized pieces, then place it on a large platter or in a spacious salad bowl. Next, finely chop fresh mint and cilantro, adding them evenly over the lettuce. Slice the red onion thinly, halve the cherry tomatoes, and cut the cucumber in half lengthwise before slicing it into thin strips. Arrange these vegetables attractively on top of the lettuce, ensuring vibrant colors and textures are well distributed.
- Heat the Grill or Pan: Preheat your grill or grill pan over medium-high heat until it’s hot and ready to sear the beef. You want the pan or grill to be properly heated so that it can create those signature grill marks and lock in the steak’s juices.
- Cook the Steak: Remove the marinated steak from the fridge and let any excess marinade drip off. Place the steak carefully on the hot grill or pan. Cook for approximately 4 minutes on each side to achieve medium-rare, adjusting time if you prefer a different doneness. Watch carefully to avoid burning, and use tongs to flip the steak gently. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the meat tender and flavorful.
- Slice the Steak: After resting, slice the steak thinly against the grain into strips. Cutting against the grain ensures that each bite is tender and easy to chew. Arrange the sliced steak neatly over the prepared salad, layering it evenly across the vegetables.
- Garnish the Salad: Sprinkle the chopped peanuts or cashews (if using) over the salad, adding a satisfying crunch. Thinly slice the red Thai chili and scatter it on top for a bright pop of color and a hint of heat. These garnishes elevate the salad both visually and flavor-wise.
- Dress the Salad: Take the remaining half of the marinade that was set aside earlier. Drizzle it evenly over the steak and vegetables, ensuring every bite gets a burst of zesty, tangy flavor. Use a gentle tossing motion to combine the ingredients lightly, being careful not to crush the vegetables or displace the steak slices.
- Serve and Enjoy: Transfer the salad to serving plates or bowls. The Thai Beef Salad is now ready to enjoy immediately, offering a perfect balance of protein-rich steak, fresh herbs, crunchy vegetables, and a bright, flavorful dressing. This dish is ideal for a quick weeknight meal, a healthy lunch, or even a make-ahead meal prep option.
Notes
- Marinate the steak for at least 20 minutes for quick flavor absorption, or up to 6 hours for deeper taste.
- Cutting the steak against the grain ensures maximum tenderness in every bite.
- Adjust the Thai chili to your heat preference; remove seeds for a milder flavor.
- Nuts are optional but add crunch and healthy fats; substitute with sunflower seeds for a nut-free version.
- Keep the leftover dressing separate if preparing the salad ahead of time to avoid soggy vegetables.
