Thai Beef Salad
Summer salads are one of my favourite go-to meals when the weather warms up… fresh, light and easy, without spending ages in the kitchen. And if you love quick dinners like this, you might also enjoy my Chicken Caesar Salad, it’s another one that’s on high rotation in our house.
If you’re looking for a quick and flavour-packed Thai Beef Salad, this one is always on repeat in our house. Juicy chargrilled steak, crisp veggies and a zesty lime dressing come together in just 15 minutes for a dinner that feels fresh but still really satisfying.
What I love most is how flexible it is. Some nights I use whatever I’ve got sitting in the fridge, other nights it’s a quick supermarket salad mix. Either way, it just works and makes those busy nights feel a whole lot easier.
Pop this one on your menu this week… it’s simple, fresh and one you’ll come back to again and again.
Why You’ll Love This Recipe:
Ready in just 15 minutes - perfect for busy nights
Light but satisfying
Flexible with whatever veggies you have on hand
Feels fresh and healthy without sacrificing flavour
Great for warm weather or easy entertaining
FAQ:
Can I make Thai Beef Salad ahead of time?
You can prep the salad and dressing ahead, but add the steak and dressing just before serving for added freshness.
What cut of beef works best?
Rump steak is great, but sirloin or scotch fillet also work beautifully.
Can I make this without fish sauce?
Yes - swap with soy sauce or tamari for a slightly different but still delicious flavour.
More Dinner Recipes You’ll Love:
Thai Beef Salad
A fresh, light salad, a zesty lime dressing, and chargrilled steak—what more could you ask for? This Thai Beef Salad is a quick and easy meal, ready in just 15 minutes, giving you more time to enjoy doing what you love.
Not a traditional Thai Beef Salad—just what I had in my fridge! Feel free to get creative and make it your own. Perfect for warm summer nights, this recipe is fresh, flavour-packed, and a guaranteed crowd-pleaser.
Ingredients
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 1 lime, juiced
- ¼ cup peanuts, toasted & roughly chopped (optional)
- 750g rump steak
- 1 tbsp oil of your choice
- 3–4 handfuls baby spinach
- 3–4 leaves iceberg lettuce, thinly sliced
- 1 handful shredded red cabbage
- 1 handful mint leaves, roughly chopped
- 1 handful coriander leaves, roughly chopped
- 1 carrot, grated
- 1 tomato, diced
- 1 Lebanese cucumber or 2–3 qukes, quartered & sliced
Instructions
- Make the dressing: In a small dish, mix brown sugar, fish sauce, sesame oil, and lime juice. Stir until combined and set aside.
- Assemble the salad: In a large bowl, toss together baby spinach, lettuce, carrot, red cabbage, mint, and coriander. Top with tomato and cucumber.
- Cook the steak: Heat a BBQ or hotplate on high heat. Brush steak with oil and cook for 4–5 minutes per side (or to your liking).
- Rest & slice: Transfer the steak to a plate, cover and let it rest for a few minutes. Then slice thinly.
- Serve: Arrange the steak over the salad and drizzle with dressing. Garnish with peanuts (if using).
- 🥢 Enjoy immediately! Serve with extra lime wedges for a citrus boost.
Notes
Tips & Variations
- Protein Swap – Try this with chicken, tofu, or prawns for a different twist.
- Extra Crunch – Add sliced red capsicum, bean sprouts, or snow peas.
- Spicy Kick – Stir chilli flakes or fresh red chilli into the dressing.
- Make It Gluten-Free – Use tamari instead of fish sauce.
- Meal Prep Friendly – Prep the salad & dressing ahead; cook the steak fresh.
Nutrition Facts
Calories
391Fat
18 gSat. Fat
4 gCarbs
12 gFiber
3 gNet carbs
9 gSugar
6 gProtein
45 gSodium
496 mgCholesterol
114 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
