Thai Beef Salad

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“The chili paste heats this salad up. If you prefer our salad milder, use half of amount given. This recipe was found in Cooking Light magazine. Cook's note: I added 2 tablespoons rice vinegar and more chopped cilantro and mint as well as offering crused red chili flakes at the table to spice it up a bit more.”
READY IN:
42mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat grill or broiler.
  2. Combine lime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir until sugar dissolves.
  3. RESERVE half of this mixture for use later.
  4. Combine other half of lime mixture and steak in a large zip-loc bag.
  5. Seal and marinate in refrigerator for about 10 minutes, turning once.
  6. Remove steak from bag; DISCARD MARINADE.
  7. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
  8. Let stand 5 minutes.
  9. Cut steak diagonally across the grain into thin slices.
  10. Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine.
  11. Divide salad evenly among 6 plates.
  12. Top each serving with about 3 ounces of steak, drizzle each serving with RESERVED lime mixture.

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