Grilled Thai Beef Salad

Sliced medium-rare steak is layered on a top of a cucumber, carrot, and bean sprout salad.

This Thai salad takes a perfectly grilled beef steak and pairs it with a crunchy, fresh Asian-inspired set of ingredients before being topped with a complimentary tart dressing. The steak is marinated in a slightly spicy sauce before being grilled. It is then paired with cooling cucumber and bean sprouts. 

The salad manages to take a relatively heavy piece of meat and make it into a healthy and light meal. This dish is a balance of heavy and hearty with light and refreshing. The dressing melds the two worlds together. 

You can experiment with additional ingredients in the salad, like daikon radish or shredded cabbage. Or swap the chili flakes out for fresh chilies to give it a bit more heat.

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Slices of medium-rare steak are resting on top of a bean sprout, carrot, and cucumber salad.
This fresh salad is a mixture of hearty steak and light and crisp fresh vegetables.
Slicing a cooked steak on a white cutting board.
You can use almost any type of steak for this recipe, cooked to your preferred doneness.
Two seasoned steaks cooking on a grill top.
Cook the marinated steaks to your preferred doneness and let rest for five minutes before slicing against the grain.
Sliced medium-rare steak is layered on a top of a cucumber, carrot, and bean sprout salad.
This Thai beef salad is both light and refreshing and filling, with steak and fresh veggies.

Grilled Thai Beef Salad Recipe

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Sliced medium-rare steak is layered on a top of a cucumber, carrot, and bean sprout salad.
This Thai salad takes a perfectly grilled beef steak and pairs it with a crunchy, fresh Asian set of ingredients before being topped with a complimentary tart dressing.
Preparation 30 minutes
Cook 10 minutes
Ready in 40 minutes
Servings 4 Servings
CourseLunch
InfluenceAsian
DifficultySeasoned
MethodGrill
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Ingredients

Steak Marinade

  • 2 cloves garlic, minced
  • 1 inch ginger minced
  • 1/2 teaspoon chili flakes
  • 3 tablespoons soy sauce
  • 2 tablespoons Shoaxing rice wine
  • 4 steaks

Dressing

  • 1 clove garlic minced
  • 2 sprigs cilantro (coriander), chopped
  • 1 sprig mint chopped
  • 1 lemon juiced
  • 2 tablespoons Shoaxing rice wine

Salad

  • 1 carrot cut into matchsticks
  • 1 small cucumber sliced
  • 7 ounces fresh bean shoots
  • 2 green onions sliced
  • 3 sprigs cilantro leaves removed
  • 2 sprigs mint leaves removed

Equipment

  • grill

Directions

Steak Marinade

  • In a plastic bag add the garlic, ginger, chili flakes, soy sauce, and Shaoxing rice wine. Mix thoroughly and leave for the flavors to infuse while you prepare the steak.
  • Trim the steak removing the silver skin and any excess fat. If large, cut the steaks into serving portions of about 6 ounces (170g) each.
  • Place the trimmed steaks in the marinade and leave for 1 hour in a cooler or refrigerator.

Dressing

  • In a bowl combine the garlic, cilantro, mint, lemon juice, and Shaoxing rice wine. Leave in a cold spot for the flavors to infuse.

Salad

  • In a large bowl combine the bean shoots, carrots, cucumbers, cilantro, and mint. Put aside in a cooler or similar until ready to serve.

To Assemble

  • Preheat a grill to a moderate temperature. When hot cook the steak to your preferred doneness. Leave to rest for 5 minutes.
  • Add half the dressing to the salad and toss well to cover. Divide the salad among four serving plates.
  • Thinly slice each steak against the grain and place it on top of the salad. Drizzle with the remaining dressing then serve immediately.

Nutritional Information

Sodium: 901mgCalcium: 50mgVitamin C: 54mgVitamin A: 3170IUSugar: 2gFiber: 3gPotassium: 832mgCholesterol: 138mgCalories: 534kcalMonounsaturated Fat: 15gPolyunsaturated Fat: 2gSaturated Fat: 14gFat: 33gProtein: 50gCarbohydrates: 8gIron: 5mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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