Thai Beef Salad

Photo: Leo Gong; Styling: Robyn Valarik

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 42%
  • Protein: 20g
  • Fat: 11g
  • Saturated fat: 2.9g
  • Carbohydrate: 11g
  • Fiber: 0.8g
  • Sodium: 606mg
  • Cholesterol: 56mg


  • 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


  1. 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. 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.
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