Thai Beef Salad Recipe
This Thai Beef Salad recipe is a vibrant, flavor-packed dish that’s perfect for a light yet satisfying meal. It’s a nutrient-dense option that's both low in carbs and rich in protein. And packed with Thai-inspired flavor!
Servings 4 servings
Calories 348kcal
Ingredients
Marinade/Dressing:
- 2 teaspoons fresh lime zest
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil
- 2 tablespoons fish sauce
- 2 tablespoons sweetener
- 2 teaspoons sriracha
- 2 cloves garlic minced
- ½ teaspoon ground coriander
- ½ teaspoon salt
Salad
- 1 pound top sirloin steak about 1½ inch thick
- 6 cups chopped romaine lettuce
- 1 medium cucumber thinly sliced
- 1 medium red pepper thinly sliced
- ¼ cup thinly sliced red onion
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon chopped fresh mint
Instructions
- In a medium bowl, whisk together the marinade ingredients.
- Place the steak in a shallow dish and add half of the marinade, reserving the rest for dressing. Refrigerate and let marinate for 1 hour, flipping the steak once or twice to coat.
- Preheat the grill to medium high and grill the steak 4 to 5 minutes per side, until the internal temperature reaches 125ºF to 135ºF. Alternatively, you can heat a skillet over medium high heat with 1 tablespoon of oil and sear 4 to 5 minutes per side.
- Remove and let the skillet rest 10 minutes before slicing.
- Divide the lettuce, cucumber, pepper, and onion between 4 dinner plates. Thinly slice the steak against the grain and add to the salad. Sprinkle with cilantro leaves and chopped mint.
- Drizzle each with the remaining dressing or pass around at the table.
Nutrition
Serving: 1salad | Calories: 348kcal | Carbohydrates: 8.6g | Protein: 33.1g | Fat: 20.9g | Saturated Fat: 7.4g | Fiber: 2.4g