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Thai Beef Salad

Photo: Leo Gong; Styling: Robyn Valarik
Total time 25 mins
Yield Serves 4
Although sirloin works fine in this salad, you could, for special occasions, spring for tender, deeply flavorful (but more expensive) rib-eye. You can also make the whole thing ahead of time, as long as the dressing is added right before serving.


  • Leaves from 1/2 bunch cilantro
  • 1 package (4 oz.) sprouts, such as radish or pea
  • 1/2 English cucumber, halved lengthwise and sliced thinly
  • 1/3 cup thinly sliced red onion, rinsed
  • 2 celery stalks, sliced diagonally
  • 2 teaspoons Thai or Vietnamese fish sauce*
  • 3 tablespoons Thai sweet chili sauce*
  • Juice of 1 lime
  • 1 tablespoon vegetable oil
  • 1/2 pound sirloin steak, sliced thinly
  • 2 teaspoons soy sauce

Nutrition Information

  • calories 224
  • caloriesfromfat 42 %
  • protein 20 g
  • fat 11 g
  • satfat 2.9 g
  • carbohydrate 11 g
  • fiber 0.8 g
  • sodium 606 mg
  • cholesterol 56 mg

How to Make It

  1. Put cilantro, sprouts, cucumber, onion, and celery in a large bowl. In a small bowl, mix together fish sauce, chili sauce, and lime juice to make dressing. Set both aside.

  2. Heat oil in a large frying pan over high heat. Add beef and cook, stirring occasionally, until no longer pink, about 4 minutes. Drizzle beef with soy sauce. Add beef to vegetable mixture, pour dressing over salad, and toss gently to combine.

  3. *Find in grocery stores' Asian foods aisle.