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–+ servings
Slices of cooked rib-eye on a plate of lettuce, garnished with red pepper slices.

Thai Beef Salad Recipe

Harry Soo
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This recipe is sponsored by Slap Yo' Daddy.
Rib-eye steaks are marinated with lime juice then grilled and mixed with greens, peanuts, and herbs in this Thai beef salad.
Preparation 20 minutes
Cook 7 minutes
Ready in 27 minutes
Servings 4
CourseLunch
InfluenceAsian
DifficultySeasoned
MethodGrill
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Ingredients

Marinade and Dressing

  • 3/4 cup lime juice, freshly squeezed
  • 1/2 cup fish sauce
  • 1/2 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon minced ginger
  • 1 tablespoon chopped Thai chilies, plus additional for serving (optional)
  • 1/4 cup vegetable oil

Grilled Thai Beef

  • 2 pounds ribeye steak

Thai Salad

  • butter lettuce
  • cilantro
  • mint
  • peanuts, roasted and crushed

Equipment

  • grill

Directions

Marinade and Dressing

  • In a bowl, combine the lime juice, fish sauce, sugar, soy sauce, vinegar, garlic, ginger, and chilies.
  • Divide the marinade in half. Add the oil to one half, which will be the marinade. Refrigerate both until needed.

Grilled Thai Beef

  • Place the ribeye in a gallon ziplock bag and add the marinade with the oil.
  • Marinate in the refrigerator for 2 to 4 hours, flipping once every hour.
  • Prepare a gas or charcoal grill for high heat.
  • Remove the beef from the marinade and discard the marinade.
  • Grill the beef until your desired doneness. Let rest for 10 minutes then thinly slice.
  • Toss the sliced beef with the reserved marinade (without the oil) for 30 minutes.

Thai Salad

  • Lay a bed of salad greens on a plate. Lay strips of the rib-eye over the lettuce. Top with the cilantro, mint leaves, and crushed pan-roasted peanuts. Optionally garnish with a finely chopped red Thai chili to give some complementary color.