Thai Beef Salad Recipe

This Thai Beef Salad is tangy, spicy, amazingly delicious yet deceptively easy to make in just 30-minutes! Topped with toasted rice powder for a bit of crunch. It’s a healthy salad that tastes so decadent!

It’s perfect to serve up as a delicious meal on its own, or as a side dish with other favorite Thai recipes like Pad Kee Mao, Grilled Chicken with Peanut Sauce and Thai Beef with Stir Fry.

This Thai Beef Salad is loaded with intense, tangy flavors – Citrus, lemongrass, mint and cilantro dance around with a bit of lime juice, spicy jalapenos, and a pinch of brown sugar to lend some sweetness and balance it all out.

This salad is one that I find myself constantly ordering when out to eat at Thai restaurants and I’ve heard it called so many different things…

Thai Beef Salad Names

• Crying Tiger Beef Salad
• Nam Tok
• Waterfall Beef Salad

I’ve also found that the heat level can vary so much from restaurant to restaurant. I like my food spicy, but at some Thai restaurants, medium is like burn-your-face-off hot. Others, you can barely notice the heat. That’s one benefit to making this Thai Beef Salad at home. Taste the dressing as you go and add more or less jalapeno or red pepper flakes to suit your taste.

Keep in mind that jalapenos themselves can vary so much in heat depending on factors like the season or their size. And, while you’re tasting for heat, it’s also a great time to add more or lime juice, sugar, or fish sauce. Give it a taste and adjust – you’re looking for the perfect balance of spicy, salty, sweet. Trust me, when you hit that sweet spot, you’ll know!

I love this salad SO much, that I’ve also created a similar Thai Chicken Salad and a vegetarian Thai Mushroom Salad.

Thai Beef Salad Ingredients:

• New York Strip Steak
• Shallots
• Mint Leaves
• Cilatnro
• Lettuce (of your choosing)
• Cherry Tomatoes
• Toasted Rice Powder (more on that below)

Thai Beef Salad Dressing Ingredients:

• Garlic
• Jalapeno
• Lime
• Fish Sauce
• Lemongrass
• Brown Sugar
• Red Chili Flakes

How to Make Thai Beef Salad:

Dressing:

• Mince the garlic and one of the jalapeno halves and place in a small bowl. Slice the remaining jalapeno half into thin rings and add it to the bowl, along with the lime juice, fish sauce, lemongrass, brown sugar, and red chili flakes. Taste and adjust seasonings with additional lime juice, fish sauce, sugar, if needed.

Steak:

• Heat the oil in a skillet over medium high heat. Sear the steak until it is well browned on one side, 5 to 6 min. Flip and cook until medium rare, another 5-6 minutes. Transfer to a cutting board and let rest for 5 minutes. Slice the steak thinly and then cut into bite-size pieces.
• In a medium bowl, combine the beef (and any accumulated juices), shallots, mint, and cilantro. Stir the dressing and pour it on top. Toss gently. Serve over lettuce with cherry tomatoes.

A note on ingredients:

There’s a couple ingredients in this recipe that you may not be too familiar with.

The first is fish sauce.

Note: Don’t be scared of the fish sauce. It can smell quite pungent out of the bottle, but once it gets mixed with the other ingredients you won’t even know it’s there. It just gives a nutty, salty, umami characteristic to the dish. That hint of something extra that just takes this salad over the top.

Fish sauce has definitely gained popularity over the past decade, I think as more and more people are exploring with cooking asian dishes at home. Because of that, you should be able to find it easily in the international foods aisle of your supermarket.

The second somewhat obscure ingredient is the toasted rice powder. I like to think of this rice powder as my Thai alternative to homemade croutons. It gives an amazing crunch to the Thai Beef Salad and has a nutty, almost creamy flavor to it.

How to Make Toasted Rice Powder:

Just toast some white rice grains in a small sauté pan and then grind them up using a mortar and pestle, until they’re about the size of breadcrumbs.

OR

You can use a coffee grinder to get that breadcrumb like texture. Honestly, that’s what I do most often. Just be sure to run a batch of rice through there first, before you grind up the rice that you’re actually going to eat. That way you can wipe it clean and be sure that no coffee grounds remain. Tip: This is also a great way to clean your coffee grinder.

Regardless of how you prepare it, don’t skip the rice powder, I guarantee it’s worth the extra little bit of effort, and just adds that perfect finishing touch for the best Thai Beef Salad.

FAQ

Variations:

• Meat: Chicken, shrimp, pork, or even ground beef work in this recipe. Try my Thai Chicken Salad or Thai Shrimp Salad.
• Vegetarian: For a vegetarian version, you can swap in tofu for the steak, or try my Thai Mushroom Salad, which is also vegan.
• Thai Beef Salad with Noodles: Add a 12-ounce package of cooked rice noodles.
• Thai Beef Salad with Crispy Noodles: Add a packet of broken up ramen noodles.

Wine pairings for Thai Beef Salad: 

• Riesling pairs great with spicy dishes. Mouthwatering acidity, intense fruit, and a hint of sweetness compliment this salad amazingly well.
• A Viognier or dry Rosé would also be great with this dish.

If you loved this Thai Beef Salad recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

More Thai food recipes:

• Chicken Larb Gai (Thai Lettuce Wraps)
• Vietnamese Noodle Salad (Bun Bo Xao)
• Grilled Chicken with Peanut Sauce
• Slow Cooker Thai Chicken Noodle Soup
• Thai Cucumber Salad
• Thai Chicken Salad
• Thai Mushroom Salad
• Thai Beef with Stir Fry
• Pad Kee Mao (Drunken Noodles) 

Easy Thai Beef Salad Recipe

Thai Beef Salad

This Thai Beef Salad is tangy, spicy, amazingly delicious yet deceptively easy to make. Topped with toasted rice powder for a bit of crunch. It's a healthy salad that tastes so decadent!

3.97 from 28 votes

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2 servings

Created by Platings and Pairings

1x2x3x

Ingredients

Dressing

• 1 clove garlic
• 1 jalapeno (halved)
• 1 lime (juiced)
• 1 1/2 Tablespoons fish sauce
• 2 Tablespoons minced lemongrass (remove the tough outer leaves and slice the tender white core)
• 1 1/4 teaspoons brown sugar
• 1/4 teaspoon red chile flakes

Steak

• 1/2 Tablespoon vegetable oil
• 1 1-inch thick New York strip steak (9 to 10 oz.)

Rice Powder

• 2 Tablespoons uncooked rice

Salad

• 2 medium shallots (thinly sliced)
• 1/4 cup fresh mint leaves (loosely packed, roughly chopped)
• 3 Tablespoons roughly chopped cilantro leaves and stems
• Lettuce of your choosing
• Cherry tomatoes (halved)

Instructions

Dressing:

• Mince the garlic and one of the jalapeno halves and place in a small bowl. Slice the remaining jalapeno half into thin rings and add it to the bowl, along with the lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes. Taste and adjust seasonings with additional lime juice, fish sauce, sugar, if needed. Stir well and set aside.

Rice Powder:

• Put rice in a small frying pan over medium-high heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes. Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle.

Steak:

• Heat the oil in a skillet over medium high heat. Sear the steak until it is well browned on one side, 5 to 6 min. Flip and cook until the second side is dark brown and the meat is medium rare, another 5 to 6 min. Transfer to a cutting board and let rest for 5 min. Slice the steak thinly and then cut into bite-size pieces.
• In a medium bowl, combine the beef (and any accumulated juices), shallots, mint, and cilantro. Stir the dressing and pour it on top. Toss gently. Add the ground toasted rice, and toss. Serve over lettuce with cherry tomatoes.

Notes

Make Ahead: Store the dressing, steak, and salad ingredients separately and then toss them together when ready to serve. Will keep for 3 days. 

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 349kcal | Carbohydrates: 8g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 1134mg | Potassium: 504mg | Fiber: 1g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 20.3mg | Calcium: 60mg | Iron: 2.5mg

Note: This post was originally published in May 2015. It was updated in January 2017 to revise the pictures. The delicious recipe, however, remains the same.