Bob's Thai Beef Salad Recipe -
Bob's Thai Beef Salad Recipe
  • READY IN 30 mins

Bob's Thai Beef Salad

Recipe by  

"Unique taste of Thai. Blend of flavors is truly unbelievable. You must try for yourself. WOW! We suggest serving over white rice. Any other way would not be Bob's way."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Preheat oven to broiler setting. Broil rib eye to desired doneness. When cool enough to handle, slice into 1/4 inch by 1 inch strips.
  2. In a large bowl, combine the steak, cucumbers, onions, chiles, lime juice, sugar, and fish sauce. Stir gently for 5 minutes, or until flavors are well blended.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2003

1cup of fish sauce and the amount asked for the limb juice is way off for me. Like said... it was more like a soup but I tried it the second time with 4 tablespoons of fish sauce and 4 tablespoons of lime juice and a tablespoon of sugar was perfect and 5 stars. It was a big hit at my dinner party. 1 cup of fish sauce is waaaayyy to salty :)

Most Helpful Critical Review
May 02, 2006

Most authentic recipe I have come across (my mom is from thailand and makes the best beef salad or in thai "yum nua") but I agree, too much fish sauce. She uses 2 limes and about 4-5 tbsp of fish sauce. No sugar and use yellow onions. Don't mix the cucumbers in, serve them on the side. We usually eat this with sticky jasmine rice and our hands. Also, if you can manage roasted (raw) sticky rice that has been ground in a coffee grinder adds wonderful nutty flavor and texture (but beware, it will make you cough and sputter when you make it). It helps to slice the beef as thinly as possible. But over all, not bad but can be made better!

Jul 26, 2003

I found this salad way too salty. Also, with so much lime juice and a full cup of fish sauce, the salad was more like a soup! I might try to make this again with the same ingredients, but I will definitely alter the proportions.

Apr 06, 2005

Way too watery. 4Tbsp fish sauce and 4 Tbsp lime is just the right amount. I'm lo carb so I substituted sugar for 2 packets of Splenda. Also, I served mine over butter lettuce and added thinly sliced red bell pepper. Yum!!

Feb 23, 2008

Not bad I served it on a bed of lettuce, Remember always use THAI fish sauce its not as salty, if its not processed in Thailand its going to be on the salty side. Refined sugar will cut the salt taste too.

May 27, 2005

Be careful how much fish sauce you use!!! Using a whole cup is way too much. I'll also say that I like fish but apparently fish sauce is not a good flavor for me. Personally, I thought it smelled like low tide. I won't be making this again.

Jun 07, 2004

I love Thai salad. but I always serve lettuce with the cucumber and white onion any,I also put fresh cilantro over it, other veggies if you like tomatoe, bell pepper with your hot meat and dressing over it along with hot white rice. I use half lime and half fish sauce with how many peppers you want. Drizzle a litte dressing over rice. Serve the salad over the rice. Its good

Apr 25, 2007

My fiancee and I make a meal that is similar to this one. We definitly do not add the one cup of fish sauce, we add about 4 1/2 tbsp and the same with the lime juice. We add in some green onion, cilantro, and chili flakes and cook the steak MEDUIM RARE. The dish isn't supposed to be "soupy" but there should be liquid left over. The steak should be cut along the grain and it will soak up some of the juice. We like to eat this dish with rice and then pour some of the liquid from the salad on our rice...the rice helps tone done any saltiness and just goes really well with the dish....


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  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 4459 mg
  • 178%

* Percent Daily Values are based on a 2,000 calorie diet.

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