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Thai Beef Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 30 min
  • 30 min
  • $$$
Gatheredtable
adapted from New York Times

Ingredients

  • 8 ounces flank steak
  • 6 cups torn salad greens
  • 1 cup torn fresh Thai basil
  • 1/4 cup minced red onion
  • 1 medium cucumber, peeled, cut lengthwise, seeded and diced
  • 1 red chili pepper, minced
  • 2 limes, juiced
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1/2 teaspoon sugar (or agave)

Directions

Prep: 1. Tear: salad greens and basil. 2. Mince/dice: red onion, cucumber, and red chili. 3. Juice limes. Make: 1. In a large skillet, heat 1 teaspoon of oil over medium-high heat. 2. Season steak with salt and pepper and cook, in batches if necessary, until browned, about 3-5 minutes per side for medium-rare. 3. Transfer steak to a cutting board and let rest. Thinly slice steak against the grain. (or use leftover steak!) 4. Meanwhile, toss greens with basil, onion and cucumber. 5. In another bowl, combine chili, lime juice, sesame oil, fish sauce and sugar with 1 tablespoon water; dressing will be thin. 6. Use half of this mixture to toss with greens. 7. Lay slices of beef over salad, drizzle remaining dressing to taste, and serve.

Notes

This is a great way to use leftover steak!

Goes great with these recipes

Coconut Corn Salad
Charred Corn and Avocado Salad
Basic Udon Noodles
Brown Rice
Baguette
Basic White Rice

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