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Thai Beef Salad

"A colorful, tangy salad that brings out the best in Thai cuisine and spices."
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3 h 45 m servings 211 cals
Serving size has been adjusted!
Original recipe yields 6 servings (4 to 6 servings)


  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 1051 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
  2. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
  3. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

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Read all reviews 82
  1. 112 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

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Most positive
Least positive

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...

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-in...

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 pas...

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...

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 cilan...

Thanks for sharing this recipe. It is good to find an alternative to the recipe I have always used. I got mine from a Thai chef when I used to work in a 5-star hotel in Malaysia which have 5 re...

I've made this Thai Salad the last three to four years for my work Holiday Luncheon. It's always a huge hit. My only suggestion is that I like to substitute soy sauce instead of fish sauce as it...