Crispy Thai Beef Salad with Ginger-Lime Dressing

Total Time
20 min
10 min
10 min
A bowl of brown basmati rice turns the salad into heartier fare.


Unsweetened lime juice

¼ fl oz

Fish sauce

2 Tbsp

Packed brown sugar

2 tsp

Ginger root

2 tsp, fresh, peeled and grated

Sriracha chili sauce

1 tsp

Uncooked lean beef round

16 oz, trimmed and thinly sliced (1-pound)

Cooked green cabbage

3 cup(s), shredded, Napa, sliced

Uncooked red onion(s)

1 small, thinly sliced

Uncooked carrot(s)

½ cup(s), matchstick-cut

Peppermint leaves

½ cup(s), fresh


¼ cup(s), fresh, chopped

Unsalted dry roasted peanuts

¼ Tbsp, finely chopped


  1. To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger, and Sriracha in a small bowl.
  2. Put the beef in a large bowl and drizzle with 1 tablespoon of the dressing; toss until coated evenly. Spray a nonstick grill pan or large nonstick skillet with nonstick spray and set over medium-high heat. Place some of the slices of beef on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with the remaining beef, transferring it to a large plate.
  3. Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with the remaining dressing.
  4. Yields 1 1/4 cups per serving.