Thai Beef Salad

Total Time
19 min
9 min
10 min
The mixed of sweet and savory flavors make this dish perfect for entertaining!


uncooked lean trimmed sirloin beef

¾ pound(s), boneless, 1 inch thick, trimmed

garlic clove(s)

2 large clove(s), minced

low sodium soy sauce

4 Tbsp

fresh lime juice

2 Tbsp

fish sauce

1 Tbsp, Asian style (nam pla)


2 tsp

romaine lettuce

10 oz, bag red cabbage, and carrot blend


1 medium, peeled, halved lengthwise, seeded, and thinly sliced


1 large, pitted, peeled, and cut into thin strips

fresh radish(es)

6 medium, thinly sliced

mint leaves

½ cup(s), fresh


½ cup(s), fresh

unsalted dry roasted peanuts

¼ cup(s), chopped


  1. Place the steak in a zip-close plastic bag. Add the garlic and 3 tablespoons of the soy sauce. Refrigerate at least 1 hour or up to 4 hours.
  2. To make the dressing, whisk together the remaining 1 tablespoon soy sauce, the lime juice, fish sauce, and sugar in a bowl; set aside.
  3. Spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
  4. Place the steak on the grill rack. Grill, covered, until an instant-read thermometer inserted in the side of the steak registers 145°F for medium, about 5 minutes on each side. Transfer to a cutting board; let stand about 10 minutes.
  5. Thinly slice the steak across the grain. Toss together the salad blend, cucumber, mango, radishes, mint, and cilantro in a large bowl. Drizzle with the dressing; toss to coat. Transfer the salad to a platter; top with the steak and sprinkle with the peanuts. Yields about 3 slices steak and 2 1⁄2 cups salad per serving.

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