Oh, how we love Thai cuisine. And this Thai Beef Salad recipe is one of our very favorites. No doubt, the steak is the hands-down star of this dish. But the flavor profile of the steak, combined with the vegetables, herbs, and spices, is spectacular.
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🥩 The Ingredients
The star of this salad is the juicy steak, but the vibrant blend of fresh herbs, crisp vegetables, and zesty dressing all come together to create a salad bursting with bold, balanced flavors. Find ingredient notes (including substitutions and variations) below.
🍅 Substitutions and Variations
- Beef – We use skirt steak for this salad, but most types of steak will work, including flap, sirloin, strip, or round. Boneless chicken thighs and/or breasts can be substituted. If going with chicken, grill until internal temperature reaches 165°F.
- Vegetables – Cherry or grape tomatoes add flavor and color to this salad. However, you can add other veggies, if desired. Broccoli and cauliflower that have been steamed (or boiled) briefly are nice additions. Shredded carrots and radishes are great, too.
- Herbs – Fresh mint and cilantro deliver classic flavor. We don’t recommend dried herbs for this dish.
- Flavor enhancers – Fish sauce can be found in the Asian section of most well-stocked supermarkets. Soy sauce can be substituted if you can’t find fish sauce.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How to Make Thai Beef Salad
- Step 1: Place the strips of shallot in a medium bowl and add the fresh lime juice.
- Step 2: Mix together 2 teaspoon brown sugar, salt, and pepper. Sprinkle all over both sides of the steak.
- Step 3: Grill the steak on both sides until lightly charred and an internal temperature of 145°F is reached.
- Step 4: Into the shallot and lime juice mixture, stir in the fish sauce, pepper flakes, and remaining 2 tsps of brown sugar. Mix until sugar has dissolved.
- Step 5: Slice the steak against the grain into bite-size strips.
- Step 6: Toss the beef, tomatoes, and herbs with the sauce. Serve warm or at room temperature.
Expert Tip
Skirt steak can be a bit of a tough steak if not sliced properly. Look for the grain, which is parallel lines running throughout the steak. When you are slicing the meat, find the grain, and cut perpendicular to the lines. Slicing against the grain shortens the muscle fibers and produces a much more tender and juicy piece of meat.
🙋🏽♂️ Frequently Asked Questions
It’s best to prepare the beef and dressing ahead, but toss the salad together just before serving to keep the vegetables crisp and fresh.
It can be spicy depending on the amount of chili used in the dressing, but you can easily adjust the heat to suit your taste.
When used in the right amount, fish sauce adds a savory depth and umami flavor without making the dressing taste fishy.
🇹🇭 Other Classic Thai Recipes
Ready to make the best salad in town with beef? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Thai Beef Salad
Video
Equipment
- Gas, charcoal, or electric grill Or skillet on the stove (see NOTES)
Ingredients
- 1 large shallot sliced into thin rings
- 3 tablespoon fresh lime juice
- 4 teaspoon brown sugar divided
- 1½ teaspoon Kosher salt
- 1 teaspoon black pepper
- 1½ lb skirt steak
- 1 tablespoon Canola oil if using a skillet
- 1½ tablespoon fish sauce
- 1 teaspoon red pepper flakes
- 1½ cups cherry tomatoes halved
- ½ cup cilantro fresh, chopped, plus extra for garnish
- ½ cup mint fresh, chopped
Instructions
- Combine the shallots and the lime juice in a large bowl and let sit for 10 minutes, stirring a couple times every now and then.1 large shallot, 3 tablespoon fresh lime juice
- In a small bowl, combine together 2 teaspoons of the brown sugar with the salt and pepper.4 teaspoon brown sugar, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
- Rub the sugar-salt mixture all over the steak.1½ lb skirt steak
- Prepare your grill for high heat. If using a skillet, heat 1 teaspoon canola oil over medium-high heat until shimmering.1 tablespoon Canola oil
- Cook the meat until nicely charred on the outside, and still a bit pink on the inside. About 4 to 5 minutes per side. (This will most likely need to be done in 2 batches when using a skillet.)
- Transfer the meat to a cutting board and let rest for 10 minutes.
- Meanwhile, stir into the shallot and lime mixture the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar. Mix until smooth and sugar has dissolved1½ tablespoon fish sauce, 1 teaspoon red pepper flakes
- Slice the steak thinly against the grain, then place into the large bowl along with accumulated juices.
- Toss in the tomatoes, cilantro, and mint. Gently stir until all ingredients are well coated.1½ cups cherry tomatoes, ½ cup cilantro, ½ cup mint
- Transfer to a platter and garnish with cilantro, if desired.
- Serve warm or at room temperature.
Notes
Nutrition
POST UPDATE: This was originally published in April 2018, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in July 2025
colleen says
Make this recipe several times over the summer… So delish! Would you please tell me where you purchased your beautiful blue & white serving bowl? It is so pretty. I usually serve everything in/on white, but that bowl is perfect for this dish.
TIA Colleen
Kris Longwell says
Hi Colleen! We are so happy you are enjoying the Thai beef salad! I wish we could give you a link to that serving platter. I believe we purchased that about 5 years ago at a Home Goods in NJ. It’s always hit or miss there, but we saw it and grabbed it. If you haven’t been to a Home Goods, and there is one near you, you might want to check them out! They often have those types of plates and platters for sale. Williams-Sonoma has beautiful platters, too, but they’re a little more pricey!!
Ayako Suzuki says
Tried it last night and it was sooooo good! I love the whole balance of the flavor! And it was easy to cook. Definitely recommend to those who haven’t done Thai cuisine before.
Kris Longwell says
Hi Ayako! That’s so awesome! We LOVE Thai cuisine and so glad you love this recipe! Thanks for letting us know and for the wonderful review! That means the world to us!! Stay in touch! Best, Kris & Wesley
Kristy Turner says
I sometimes don’t know if I have words….this is so perfect and so good!! I made it and topped the beef over an Italian chopped salad this week and my husband loves it!! I served it alongside sunnyside up eggs for breakfast and I munch on it as a snack throughout my work day…thank you…SO GOOD!!! I sincerely appreciate your love of great recipes/food….keep ’em coming.!
krislongwell says
Thank you so much, Kristy!! You are so kind and we are so very, very happy you are enjoying these recipes and making so many of them. THANK YOU!!!!! xoxo
Stephanie says
Fabulous! I used thai chilis instead of red pepper flakes. Making sure the beef juices make it into the salad was also key! The whole crowd loved it, can’t wait to make it again. A fav – thank you for sharing
candace grover says
In the Thai Beef Salad the measurement is not clear. Is it 1 1/2 lbs skirt steak or 1 – 1/2 lb skirt steak. The recipe appears to be 1 12lb skirt steak which I’m sure is not correct.
krislongwell says
Hi Candace! Thank you so much! You are 100% correct! That was 100% not clear! We’ve updated the recipe to: 1 (one) 1 1/2 (or, 1.5) lbs skirt steak. 12 lbs of skirt steak would make a lot of beef salad!! 🙂 Thanks again!! Kris & Wesley