Rating: 4 stars
23 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

This Thai Beef Salad is full of vegetables and herbs, meaning it’s packed with nutrients as well as flavor. Everything comes together in under 30 minutes, and it’s even better the next day after it’s marinated for a while. For best results, use If you’re sensitive to spice or unfamiliar with seasonings such as fish sauce, you may want to reduce the amounts to cut back on the intensity—that being said, feel free to add more if our amount doesn’t meet your tastes. Try this salad over rice, cellophane noodles, or vermicelli, topped with fresh jalapeño or serrano slices. You can also switch out the flank steak for grilled chicken or lamb, and substitute Napa cabbage for red cabbage. 

Recipe by Cooking Light June 2012


Credit: Johnny Autry

Recipe Summary

Serves 6 (serving size: 3 ounces steak and 2/3 cup salad)


Ingredient Checklist


Instructions Checklist
  • Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

  • Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.

  • Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

198 calories; fat 6.5g; saturated fat 2.4g; mono fat 2.2g; poly fat 0.3g; protein 26.3g; carbohydrates 8.4g; fiber 1.5g; cholesterol 37mg; iron 2.4mg; sodium 498mg; calcium 57mg.