Ingredients & Substitutions
Here I explain the best ingredients for my Thai steak salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
Steak:
The steak itself doesn’t need much, because the marinade (next section) works the magic.
Steak – I used flank steak for my Thai beef salad, because it cooks fast and absorbs the marinade beautifully, but lately I’ve been loving it even more with skirt steak. You can also opt for sirloin steak. Sea Salt – In addition to flavor, salt actually helps tenderize the meat. My rule of thumb is a teaspoon of salt to every pound of meat, but I use a bit less here because the marinade is salty. Olive Oil – My go-to for searing the steak. Avocado oil works great, too.
Dressing & Marinade:
I use the marinade as a dressing for a double dose of flavors — in less time!
Coconut Aminos – This is the base. I like this brand. You can substitute low sodium soy sauce, but I prefer coconut aminos (my favorite soy sauce substitute) because it’s naturally sweet, lower in sodium, and adds a great depth of flavor. Olive Oil – Again, feel free to use avocado oil. Lime Juice – Adds a bright, tangy flavor to the dish, and also tenderizes the meat. Bottled works fine for convenience. You can substitute lemon juice if needed. Fish Sauce – I love this for a deep, savory umami flavor that’s so familiar in Thai cuisine. You can find it in most grocery stores in the international aisle or at any Asian market, but many brands have processed ingredients, so I buy this one. Thai Red Curry Paste – This paste of red chili peppers, garlic, and lemongrass adds a flavorful kick of heat. You’ll find it in the same place as the fish sauce. Black Pepper – Optional, as the curry paste might be spicy enough.
Salad:
You can easily customize the veggies (try some of the ones from my regular Thai salad!), but here’s what I add to this one: The Thai beef salad dressing already has so much flavor going on, but if you like it sweeter, feel free to whisk in 1-2 tablespoons of honey (or my natural sugar free honey).
Lettuce – I used chopped bibb lettuce, but feel free to swap it out with romaine, mixed greens, or even spinach. Veggies – Crisp cucumbers and grape tomatoes give my Thai beef salad a nice contrast of crunchy and juicy. Use any kind you’ve got. Sometimes I throw in bell peppers, too. Fresh Herbs – I use fresh cilantro and Thai basil for those classic Thai flavors. Thai basil can be a bit tricky to find, so regular basil or even mint leaves can work well instead. Onion – I like the bite and color of red onion here. You can also use shallots or green onions if you prefer a milder flavor.
How To Make Thai Beef Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage & Meal Prep
Store: Keep the salad, steak, and dressing separate in the fridge, and they’ll stay fresh for 2-3 days. If you already mixed in the dressing, you’ll want to eat it the same day. Meal prep: I love this Thai beef salad for meal prep, since so many of the components store well. You can marinate the beef up to 24 hours ahead. That means your dressing is ready too, and you can chop the veggies in advance as well. From there, it takes just minutes to cook and assemble the day-of!
More Thai-Inspired Recipes
My favorite things about Thai food are the bold flavors, and often, bright colors. Try one of my other recipes next:
Don’t marinate the meat for longer than 24 hours. It can get mushy after that. And I find that 2-3 hours is the minimum to make the steak tender. If using a baking dish, make sure it is small enough, so the marinade covers most of the steak. I prefer to use a sealed bag, but sometimes I use a glass dish like this and cover in plastic wrap. Use a meat thermometer. It’s the best way to cook your steak perfectly. I aim for medium-rare (130 degrees F) to medium (140 degrees F), but I’ve got a time and temperature chart for any doneness you like in my flank steak recipe. Rest the steak after cooking. This lets the juices settle, so they don’t all run out when you cut into it. And the temp rises another 5 degrees when it rests. Slice the steak thinly. It’s more tender to eat that way.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include the optional red onions. Why are they growing up so fast? Does your family have any traditions every summer?
