Thai Beef Salad

Thai Beef Salad is a tangy, slightly spicy salad with plenty of flavorful veggies and tender steak topped off with ginger, sriracha, and lime dressing.

It’s perfect to serve up as a delicious meal on its own or as a Side Dish with other favorite Thai dishes like Pad See Ew and Thai Peanut Chicken.

Thai Beef Salad on serving tray


The dressing for Thai Beef Salad is the perfect blend of sweet, tangy, and spicy. The flavors of lime juice, fish sauce, ginger, sriracha, garlic, and brown sugar all come together in an amazing blend that brings out the best flavors of the beef. Then that deep flavor is topped off with refreshing, crunchy veggies for the perfect blend.

Thai Beef Salad skirt steak soaking in marinade

You can toss together this salad in a few minutes to enjoy it with your family. It’s a great way to get everyone eating more vegetables because the tender beef and delicious dressing make irresistible. Thai Salad is an easy low carb salad with tender slices of steak to make it more filling.

It brings your favorite Asian flavors to the dinner table without any complicated steps or having to order takeout. Just a beautiful salad in under 20 minutes.

Thai Beef Salad skirt steak cooking in skillet


This Thai Beef Salad is great to serve as it is for a delicious side dish, lunch, or light dinner, but you could also serve it up over some more filling ingredients like white rice or noodles. Try making noodles like Cold Thai Noodle Salad or Easy Thai Green Curry Noodles. Then top the classic Thai dishes off with this easy salad. You can also make our Pad Thai recipe, but leave out the chicken and use the beef from this salad for your protein.

Instead of serving the salad with noodles or rice, you could make this into a lettuce wrap. Rather than using chopped romaine lettuce, serve the other salad ingredients wrapped in whole butter lettuce leaves. It’s the same idea as our recipe for Chicken Lettuce Wraps.



  • When is the steak done? It should only take about 4 minutes of searing on each side for the beef to be done cooking. If you want to double-check it’s at a safe temperature 145 degrees internal temperature is the minimum cooking temperature. You can always cook it slightly longer or shorter for your desired doneness.
  • Why cut the beef against the grain? Cutting the beef against the grain makes the meat more tender. Because you’re cutting through muscle fibers it’s easier to chew and juicier.
  • Can you make Thai Steak Salad ahead? You can prep the different parts of this salad ahead of time and store them in the fridge. However, it’s best if you don’t toss the salad together until right before serving. The beef tastes best freshly grilled, but you can make it in advance if you need to as well.

Thai Beef Salad serving on plate


  • Meat: For some different kinds of meat try chicken, shrimp, or pork instead of beef. Just grill the meat on your stovetop and toss it in the salad recipe.
  • Flavoring: Try adding some extra spices and seasonings to the recipe for different flavors. To add in some more heat, use red pepper flakes for a spicy dish. You can also add sea salt, citrus, soy sauce, or fresh cilantro leaves for some different flavors.
  • Add-ins: For some more vegetables add sliced shallots, cherry tomatoes, and avocados. For some extra crunch add some chopped peanut to the top before serving.
  • Curry: Mix some curry powder or curry paste into the salad dressing to make a curry salad.



  • Serve: Don’t leave Thai Beef Salad at room temperature for more than 2 hours.
  • Store: If you think you’ll have leftover salad, leave the dressing on the side. You can store the dressing and other salad ingredients separately. Cover the salad bowl in plastic wrap or put the salad in another airtight container. The dressing and salad should stay good for 2-3 days. Pour the dressing over the top and toss before serving.
  • Freeze: The dressing and lettuce won’t freeze well, but you can freeze the other salad ingredients for 3-4 months.

Thai Beef Salad on serving tray

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Thai Beef Salad

Thai Beef Salad is a tangy, slightly spicy salad with plenty of flavorful veggies and tender steak topped off with ginger, sriracha, and lime dressing.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Salad
Cuisine Thai
Author Sabrina Snyder


Thai Beef Dressing/Marinade

  • 1/2 cup lime juice
  • 1 teaspoon lime zest
  • 1/3 cup brown sugar , packed
  • 1/4 cup vegetable oil
  • 2 tablespoons fish sauce
  • 1 teaspoon Sriracha
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh ginger , very finely minced
  • 3 cloves garlic , minced

Steak Ingredients

  • 2 pounds skirt steak , trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons unsalted butter

Thai Beef Salad Ingredients

  • 8 cups romaine lettuce , chopped (about 2 heads)
  • 1 English cucumber , sliced (not peeled)
  • 1 pint grape tomatoes , halved
  • 1/3 cup cilantro , chopped
  • 1/4 red onion , sliced
  • 1/2 cup green onions , thinly sliced
  • 1/2 cup fresh mint , chopped
  • 1/4 cup peanuts , chopped (optional)


  • In a medium bowl whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, crushed red pepper flakes ginger and garlic.
  • Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing.
  • Add butter to a large heavy skillet on high heat and add sear steak for 4 minutes on each side. Don't crowd the pan as the steak will steam instead of sear.
  • Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing.
  • To a large bowl add the lettuce, cucumber, tomatoes, cilantro, red onion, green onions and fresh mint.
  • Toss gently with remaining dressing and top with steak and garnish with chopped peanuts if desired.


Calories: 292kcal | Carbohydrates: 15g | Protein: 26g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 773mg | Potassium: 675mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3777IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 3mg
Keyword: Thai Beef Salad

Thai Beef Salad collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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