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Thai Beef Salad is a healthy low carb main course salad made with rare steak, lots of fresh herbs, and a tangy garlic ginger dressing!



Total time

0 minutes




Dinner, Lunch


  • dressing
  • 3 tbsp fresh squeezed lime juice
  • 3 tbsp vegetable oil (I used canola)
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 1 clove garlic (minced)
  • 2 tbsp fresh ginger (minced)
  • salad
  • 1 lb top sirloin steak (or any cut you like)
  • vegetable oil
  • 8 large leaves of red leaf lettuce (rough chopped)
  • 2 small Persian cucumbers (thinly sliced)
  • 1 small red onion (sliced paper thin. I used a mandolin)
  • 1 handful of fresh basil leaves (thinly shred them if they are large)
  • 1 handful of fresh cilantro leaves
  • 1 handful of fresh mint leaves
  • 2 small hot red peppers ( thinly sliced, seeds and all)
  • ⅓ cup Peanuts (chopped)


  1. Whisk the dressing ingredients together and set aside.
  2. Heat a skillet or grill pan over high heat until very hot. Brush the steak lightly with oil on both sides and grill for about 3 minutes per side for rare, or until it's done the way you like it.
  3. Set the steak on a plate and cover with foil, let it rest for 10 minutes. Then slice it very thinly across the grain with a sharp knife.
  4. Arrange the lettuce across the bottom of a platter. Top with the cucumbers and onion slices, separating the rings as you scatter them around.
  5. Next add the steak and fresh herbs. Scatter the hot pepper rings over the top, along with the peanuts.
  6. Drizzle the dressing liberally over all, and serve immediately.
  7. View the recipe instructions at The View From the Great Island

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