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Photo: Leo Gong; Styling: Dan Becker Photo by: Photo: Leo Gong; Styling: Dan Becker

Thai Beef Salad

This is a great way to serve leftover steak. Prep and Cook Time: 35 minutes.

Sunset APRIL 2007

  • Yield: Makes 4 servings
  • Total:35 Minutes


  • 2 steaks (each 10 oz. and about 1 in. thick)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons Asian chili garlic sauce
  • 1 1/2 tablespoons white rice
  • 1/4 cup lime juice
  • 2 teaspoons light brown sugar
  • 2 teaspoons fish sauce
  • 1 hothouse or English cucumber, halved lengthwise, seeded, and thinly sliced
  • 4 cups salad greens
  • 1/2 cup fresh mint, roughly chopped
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup fresh basil, roughly chopped
  • 1/4 cup chopped peanuts


1. Preheat broiler with oven rack 4 in. below heat. Rinse steaks and pat dry. Sprinkle with salt on both sides and rub each with 1/2 tsp. chili garlic sauce.

2. In a small dry frying pan over medium-high heat, toast rice until light brown. Set aside to cool.

3. Meanwhile, place steaks on a baking sheet and broil for 4 minutes on each side. Set aside to rest.

4. In a spice mill or clean coffee grinder, grind rice to a powder.

5. In a small bowl, whisk together lime juice, brown sugar, fish sauce, and remaining 1/2 tsp. chili garlic sauce.

6. In a large bowl, toss cucumber, greens, mint, cilantro, and basil with 1/2 of the dressing. Divide salad among 4 plates. Cut steaks into 1/4-in.-thick slices and arrange on salads. Drizzle with remaining dressing, sprinkle with rice powder and peanuts, and serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 48%
  • Protein: 31g
  • Fat: 20g
  • Saturated fat: 6.6g
  • Carbohydrate: 16g
  • Fiber: 4.1g
  • Sodium: 477mg
  • Cholesterol: 79mg

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Thai Beef Salad recipe