If you’re looking for a new flavor packed salad, this recipe for the best ever healthy grilled Thai beef salad is totally amazing!
Whenever I go to a Thai restaurant, I love to order the Thai Beef Salad. I absolutely love the intense flavors of lime and fish sauce, spiced up with some fresh garlic and spicy Thai chilies. It’s the stuff dreams are made of. For real, I dream about these flavors. So when we implemented our new “salad Sundays” I thought a homemade Thai beef salad would be just the thing to kick it off. Why salad Sundays you ask? We eat too much on the weekend. By Sunday night we usually feel like we’ve been overstuffed, so a salad is a great way to end the weekend. Eating as a hobby is such hard work!
This is the best ever healthy grilled Thai beef salad. That’s right, it’s healthy too! PLUS, this salad takes less than 30 minutes to make.
First we start by making the dressing. This dressing is totally awesome. Don’t get turned off by the fish sauce. I promise it does not taste like fish in the final product. That is, as long as you use a good one. There are a few good ones out there, but my favorite is Red Boat Vietnamese Extra Virgin Fish Sauce Bottle, 8.45 Ounce (Red Boat 40). This stuff is so good I can use it so many different dishes (that’s right Bolognese sauce, pot roast and gravy!). I’m addicted. Imported from Vietnam and made from fermented black anchovies and sea salt, this fish sauce is 100% pure. It’s the only one I use. You can buy it through the link below (note this is an affiliate link and I will make a small commission off the sale – but that commission helps me keep this blog up and running):
Then of course you’ve got your lime juice to add a bit of tanginess to the dressing, while the sugar adds that needed touch of sweet to balance the flavors. And what Thai dish is complete without some spicy Thai chilies, lemongrass and garlic? YUM. Like I said, this dressing is awesome.
Grind the cilantro stems, chili, garlic, salt and lemongrass with a mortar and pestle until a paste forms. If you want to skip this step, you can throw all the ingredients directly in the food processor. However, using the mortar and pestle helps to bring out the flavors of the ingredients and results in a better dressing. It blends the flavors together in a way that a food processor can’t. Once you’ve finished grinding your ingredients in the mortar, combine with other ingredients in a food processor and blend until a dressing is formed (about 30 seconds).
Next we’re going to cook the beef. Heat the grill to the highest temperature. Season the beef with salt and pepper then sear it on all sides, rare to medium rare. I always prefer extremely rare, but medium rare works well in this recipe as well. I don’t recommend cooking it more than medium rare. Remove from heat and let rest for about 10 minutes. Letting it rest lets the juices redistribute through the meat before slicing it. If you don’t let it rest, when you slice it the juices will all come out. You’ll lose all the moisture in your meat! No one wants that.
Related Recipe: Strawberry Spinach Salad with Candied Pecans
While the meat is resting, combine the greens, onion, tomato, cilantro and mint in a large bowl.
Slice the beef and layer on top of the salad. Drizzle with the dressing and garnish with the fried shallots and crushed peanuts. I really enjoy fried shallot, so I probably go overboard. Like any garnish, use as much or as little as you like.
See? Wasn’t this easy? And oh so delicious. This is one of my favorite salads. The boyfriend agrees. The best ever healthy grilled Thai beef salad, in fact.
- 10 oz. good quality beef I used sirloin
- 2 cups greens spring mix, spinach, etc.
- 1/4 red onion sliced
- 1/2 cup cherry or grape tomatoes
- 1/4 cup cilantro roughly chopped
- 1/8 cup mint leaves roughly chopped
- 1/8 cup fried shallots/onions for garnish
- 1/8 cup crushed peanuts for garnish
- 1/4 tsp. diced Thai chili
- 2 garlic cloves minced
- 2 tsp. sugar
- 2 tbsp. fish sauce
- 3 tbsp. fresh lime juice
- 2 tsp. cilantro stems
- 1 tbsp. fresh lemon grass crushed and sliced
- 1 tbsp. vegetable oil
- pinch of salt
Grind the cilantro stems, chili, garlic, salt and lemongrass with a mortar and pestle until a paste forms.
Combine with the other dressing ingredients in a food processor and blend.
Season the beef with salt and pepper.
Sear on all sides, rare to medium rare.
Remove from heat and let rest for about 10 minutes.
Combine the greens, onion, tomato, cilantro and mint in a large bowl.
Slice the beef and lay on top.
Drizzle with the dressing and garnish with the fried shallots and crushed peanuts.
Try out some of these other great vegetable recipes:
Zucchini Salad with Toasted Chickpeas (coming soon)