Recipe by Mick
"A colorful, tangy salad that brings out the best in Thai cuisine and spices."
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green onions, chopped
lemon grass, cut into 1 inch pieces
chopped fresh cilantro
chopped fresh mint leaves
sweet chili sauce
1 1/2 pounds
(1 inch thick) steak fillet
leaf lettuce - rinsed, dried and torn into bite-size pieces
English cucumber, diced
I was very eager to try this recipe as this is one of my favorite dishes at a local Thai restaraunt. This salad was not as spicy as the one I was trying to achieve and far too sweet, however it was much better when I cut the sugar in half and added some diced thai peppers to the marinade. I like it served over rice instead of lettuce. One thing about the recipe was misleading and that is the time involved. The recipe talks about preparation and cooking time but fails to mention the three hours needed to marinate the steak. Unfortunately, I just glanced over the recipe the first time I made it and didn't allow enough time. I really think that if a recipe requires time to marinate that should be in the heading area with preparation and cooking time.
This is VERY Thai...too much so for me. I didn't care for the fishy taste or the strong mint flavor. My husband really liked it though. I don't think I will be making this one again.
Try these changes I bet you'll love them!
Use red Thai curry paste instead of the chili sauce. Next add bean thread or the clear silver noodles mixed into the salad!
I couldn't believe how good this recipe turned out to be! So easy too. I made it two days in a row. I think it makes a big difference to use the very best cut of meat you can afford. I used 1-inch shell steak pan-seared about 4 minutes each side. It's even better the next day after it's marinated for a while. It's good as a salad or over rice (I chopped the vegetables extra small). I used more chili sauce and less fish sauce than the recipe. If you've never had fish sauce before, I really recommend that you start with just a little because it's quite strong. I'm thinking about making this with tofu intead of steak next time.
Excellent recipe! This is extremely close to the salad you get in a Thai restaurant. The only thing I would do differently is to decrease the amount of sugar and mint and increase the chile paste. This is my husbands favorite Thai dish and he loved it.
I haven't tried this recipe exactly, as it is so close to the one that I use that they may have come from the same source. The only difference is the addition of minced garlic to the sauce, and instead of sugar and sweet chili sauce, I use Splenda and ground chili paste.
I also like to marinate the meat before cooking for extra oomph. I just use a bit of the liquid portion of the sauce and discard that after removing the meat.
Here is a helpful hint about lemongrass - if you slice it very thinly and only use the tender white part, it makes a crunchy edible part of the salad. I shudder to think about chomping on a one inch piece of lemongrass!
Another hint that this recipe includes is adjusting the flavor of the sauce. When using fresh ingredients (lime, cilantro, etc.) there may be an extreme variance in flavors from one time to the next. It is critical (IMHO) to taste the sauce and correct any imbalance before continuing.
This dish always receives rave reviews except from my quirky sister-in-law who doesn't like 'cold' meat. I actually reheat some of the meat and sauce for her and she will eat it beside the salad.
Highly suggested for anyone with an adventurous palate!
I go to small little Thai restaurant the way they serve there salad is the meat is hot and they serve it with Hot rice. Sounds crazy salad over rice but I wouldnt eat it any other way.
This has really excellent flavor. I used leftover steak, lemongrass powder in place of the lemongrass, and thai basil (from a recent trip to the asian food market) in place of the mint and cilantro. Next time I will add some thinly sliced serrano chile rings. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Beef Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
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