Thai Beef Salad Recipe

Thai beef salad (Yum Nua) made with grilled beef steak! This Asian beef salad recipe is incredibly easy to prepare and makes an excellent option for those following a low-carb or gluten-free diet.

The dressing for Thai Beef Salad is the perfect blend of sweet, tangy, and spicy. The flavors of lime juice, fish sauce, ginger, sriracha, garlic, and brown sugar all come together in an amazing blend that brings out the best flavors of the beef. Then that deep flavor is topped off with refreshing, crunchy veggies for the perfect blend.

You can toss together this salad in a few minutes to enjoy it with your family. It’s a great way to get everyone eating more vegetables because the tender beef and delicious dressing make irresistible. Thai Salad is an easy low carb salad with tender slices of steak to make it more filling.

This Thai Beef Salad is great to serve as it is for a delicious side dish, lunch, or light dinner, but you could also serve it up over some more filling ingredients like white rice or noodles.

Instead of serving the salad with noodles or rice, you could make this into a lettuce wrap. Rather than using chopped romaine lettuce, serve the other salad ingredients wrapped in whole butter lettuce leaves.

INGREDIENTS

Marinade

2 inch piece fresh ginger
4 cloves garlic
1 tbsp honey 
1/4 cup lime juice
1 tsp lime zest
1 tbsp sesame oil
2 tsp coconut aminos finely diced
2 tbsp fish sauce

Salad 

1 pound sirloin steak
5 cups romaine lettuce
1/2 cup chopped fresh mint
1/3 cup chopped cilantro
1/2 cup thinly sliced red onion
1 cup halved cherry tomatoes
1/2 cucumber cut in half lengthwise and then thinly sliced
1/4 cup finely chopped peanuts or cashews if paleo
1 red thai chili thinly sliced

INSTRUCTIONS

1. In a food processor or hand held mixer combine the ingredients for the marinade and process until well blended. Place the beef in a shallow bowl and pour 1/2 of the marinade overtop. Ensure both sides of the steak are well coated in the sauce and then transfer it to the fridge for a minimum of 20 minutes and up to 6 hours. Transfer the other half of the marinade to the fridge to use later as dressing for the salad.
2. To prepare the salad, on a large platter or in a big salad bowl add the romaine lettuce. Sprinkle overtop all of the herbs, and then arrange the sliced cucumber, red onion and cherry tomatoes overtop.
3. Heat a barbeque or grilled pan until hot, add the steak and grill for 4 minutes per side until grill marks form and the steak is medium rare (or cook the steak longer if you prefer). Remove from the steak from the pan and leave it to rest for 5 minutes before thinly cutting it against the grain into strips
4. Arrange the steak slices overtop of the salad and finally garnish with the chopped peanuts and sliced thai chili. Right before serving drizzle the remaining dressing overtop. Toss the salad and serve.