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Thai Beef Salad

Total Time
35 mins

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

Thai Beef Salad

Photo: Leo Gong; Styling: Dan Becker
 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
Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 7

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 373Calories from Fat 48
% Daily Value *
Total Fat 20g31%

Saturated Fat 6.6g33%
Cholesterol 79mg27%
Sodium 477mg20%
Total Carbohydrate 16g6%

Dietary Fiber 4.1g17%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.