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Test Kitchen Approved

Grilled Thai Beef Salad

Recipe By Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

10 Minutes

Recipe By Savory Spice Test Kitchen

We love a good Thai beef salad. This one is spicy and refreshing at the same time.

Recipe Notes

Recipe also works with Thai Green Curry in place of Red Thai Curry.

Ingredients

For marinade & dressing:

4 Tbsp. lime juice

4 Tbsp. fish sauce

4 Tbsp. rice wine vinegar

2 Tbsp. soy sauce

2 Tbsp. canola oil

2 Tbsp. water


1 Tbsp. light brown sugar


For beef & salad:

1.5 lbs. flank steak


4 oz. thin rice noodles, cooked

4 cups mixed greens

1 cups bean sprouts

4 to 6 radishes, sliced

1 jalapeño, sliced

½ cups cilantro or mint leaves

¼ cups peanuts, chopped


Savory Spice ingredients in this recipe

Directions

For marinade & dressing: Whisk all ingredients together. Pour half of the mixture into a gallon-sized zip top storage bag for marinade, and cover and refrigerate the other half to use later as the dressing.

For beef & salad: Place steak in bag with marinade, seal and refrigerate for 4 hours or up to overnight. Remove steak from marinade and preheat grill to medium-high. Rub Red Thai Curry onto both sides of steak then grill for about 5 min. per side for medium doneness. Transfer to a cutting board, tent with foil and let rest for 15 min. Slice steak against the grain into 1/4-inch thick pieces and toss with half of the reserved dressing. Prepare salad plates with a scoop of cooked noodles and a handful of greens then add a pile of sliced beef. Top with remaining garnishes to taste and serve with remaining dressing on the side.