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


YIELD
4 servings

TIME
Active Prep: 10 min
Cook: 10 min


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
  • 2 Tbsp. Red Thai Curry
  • 1 Tbsp. light brown sugar
  • 2 tsp. Minced Garlic
  • For beef & salad:

  • 1 1/2 lbs. flank steak
  • 2 Tbsp. Red Thai Curry
  • 4 oz. thin rice noodles, cooked
  • 4 cups mixed greens
  • 1 cup bean sprouts
  • 4 to 6 radishes, sliced
  • 1 jalapeño, sliced
  • 1/2 cup cilantro or mint leaves
  • 1/4 cup peanuts, chopped
  • 1 Tbsp. Black Sesame Seeds

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NOTES

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



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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free



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