Easy Thai beef salad

Total Time
26 min
15 min
6 min
This Thai beef salad is packed with flavor and spice, and loads of crunchy vegetables, crisp greens, and fresh herbs. Fish sauce—made from anchovies, water, and salt—is found in Asian markets and in the ethnic section of most supermarkets. It is sometimes found labeled Nam Pla, the name for Thai fish sauce, or Nuoc Mam, the Vietnamese for fish sauce; the two are interchangeable. Thai bird chile peppers are small, pointed, extremely hot peppers that are red, orange, or green. If unavailable, substitute the more readily available serrano chile pepper, which has a bit less heat. This salad is best eaten soon after it is made as leftovers will be soggy over time.


Uncooked lean and trimmed beef filet mignon

6 oz, about 1-inch thick

Table salt

¼ tsp

Fresh lime juice

2 Tbsp

Asian fish sauce

1 Tbsp


1 Tbsp

Fresh ginger

1 Tbsp, finely chopped


1 clove(s), minced

Canned diced green chiles

2 Tbsp, or 1 Thai bird chile pepper, seeded and minced (wear gloves to prevent irritation)

Romaine lettuce

5 cup(s), shredded, shredded

English cucumber

¼ medium, 5-inch-long piece, halved lengthwise and sliced crosswise


cup(s), sliced, sliced


cup(s), fresh leaves

Peppermint leaves



  1. Heat a medium nonstick or cast-iron skillet over medium-high heat. Sprinkle the steak with the salt. Add the steak to the skillet and cook until done to taste, about 3 minutes on each side for rare. Cover the steak with a foil tent and let stand 5 minutes. Cut the steak, across the grain, into 1/4-inch-thick slices; let cool slightly.
  2. Meanwhile, combine the lime juice, fish sauce, sugar, ginger, garlic, and chile in a large serving bowl. Add the beef, lettuce, cucumber, radishes, cilantro, and mint; toss to mix. Serve at once.
  3. Yields 3 1/2 cups per serving.