Thai Style Beef Salad
Prep time
Cook time
Total time
Thai-inspired steak salad with fresh cucumbers, tomatoes, herbs, and peppers steeped in a light and crisp marinade.
Serves: 4
  • 2 ribeye steaks
  • ¼ red onion, sliced thin
  • 1 cubanelle pepper, de-seeded and sliced into thin rings
  • ½ cup of grape tomatoes, cut in half
  • 1 cucumber, peeled and sliced thin
  • 2 tbsp fresh cilantro, minced
  • 1 tbsp fresh basil, minced
  • 4 tsp brown sugar
  • ⅓ cup of fish sauce
  • Juice of 1 lime
  • 1 tbsp olive oil
  • Salt and Pepper
  • 2 romaine hearts, torn into large chunks (for serving, optional)
  1. Slice your onion, cubanelle pepper, tomatoes, cucumber, cilantro, and basil.
  2. Heat a grill pan on medium high heat and spray with a light coating of nonstick spray.
  3. Season your steaks with a little salt and pepper on each side.
  4. Cook your steaks for 5 minutes on the first side, then flip them over and cook for 3-6 minutes on the second side, depending on your desired level of doneness. (The less time on the second side, the more rare the steaks will be.)
  5. Remove steaks from pan and let rest on a plate for 10 minutes.
  6. In a small bowl, mix lime juice, fish sauce, and brown sugar.
  7. Divide this lime juice mixture between two bowls.
  8. Thinly slice your steak and add it to one of the bowls with the lime mixture.
  9. Toss your sliced veggies and herbs into the other bowl with the lime mixture.
  10. Add 1 tablespoon of olive oil to this bowl with the veggies and herbs.
  11. Use your hands to vigorously mix the ingredients together so the flavors start to meld.
  12. Let both components marinate in their respective lime mixtures for at least 10 minutes.
  13. Remove steak from lime mixture and discard the marinade.
  14. Remove veggies from lime mixture and discard the marinade.
  15. You can serve this as is, with steak on the bottom and seasoned veggies on top.
  16. Or you can serve both on top of torn romaine lettuce.
Nutrition information provided includes the lime marinade, even though it is not consumed in the final dish.
Nutrition Information
Calories: 213 Fat: 15 Carbohydrates: 9 Sugar: 6 Sodium: 2193 Protein: 13
Recipe by The Eat More Food Project at