Thai Beef Salad

This Thai Beef Salad is a bold, flavor-packed dish featuring tender slices of seared beef tossed with fresh herbs, crisp veggies, and a zesty lime fish sauce dressing. It’s the perfect balance of spicy, tangy, and savory—an easy, high-protein salad that’s low carb, refreshing, and bursting with authentic Thai flavor

Ingredients

• 1 pound flank steak

• 1 cup cherry tomatoes, halved

• 1 cucumber, thinly sliced

• 1 red bell pepper, thinly sliced

• 1/2 red onion, thinly sliced

• 1/4 cup fresh cilantro, chopped

• 1/4 cup fresh mint leaves, torn

• 1 tablespoon chili flakes (adjust to taste)

• 1/4 cup roasted peanuts, roughly chopped

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce

• 1 tablespoon lime juice

• 1 tablespoon honey

• 2 tablespoons sesame oil

• 1 tablespoon olive oil

• Salt and pepper, to taste

Directions

1. Prepare the dressing: In a bowl, whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, and chili flakes. Set aside.

2. Season the flank steak with salt and pepper.

3. Heat olive oil in a skillet or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side, or until medium-rare. Rest for 5-10 minutes, then slice thinly against the grain.

4. In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, cilantro, mint, and peanuts. Add the sliced steak on top. Drizzle with the dressing and toss gently to combine.

   Plate immediately for a fresh, flavorful salad. Can be served warm or at room temperature.