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Thai Beef Salad

Thai Beef Salad

This Thai Beef Salad is filled with crisp veggies, fresh herbs, and super flavorful, thinly sliced steak.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Lunch, Main Course, Salad
Cuisine Thai
Servings 4

Ingredients
  

For the beef

  • 1 Pound top sirloin
  • 1 Tablespoon brown sugar
  • 1 Teaspoon kosher salt
  • ½ Teaspoon pepper
  • ½ Teaspoon paprika
  • ¼ Teaspoon garlic powder
  • ¼ Teaspoon smoked paprika
  • Avocado oil

For the dressing

  • 1 Tablespoon avocado oil
  • 2 Tablespoons lime juice
  • 1 Tablespoon soy sauce
  • 1 Teaspoon brown sugar
  • ⅛ Teaspoon fish sauce
  • 1 Garlic clove smashed

For the salad

  • 3 Handfuls bib and red leaf lettuce
  • 1 English cucumber thinly sliced into ribbons
  • 1 Large carrot thinly sliced into ribbons
  • 1 Fresno chile thinly sliced
  • ¼ Cup peanuts crushed
  • Fresh mint
  • Fresh cilantro
  • Fresh basil

Instructions
 

  • Prepare the steak. Mix all of the ingredients for the rub together. Pat the meat dry and lay it on a plate. Sprinkle the rub over both sides of the meat and press it into the meat. Let sit for 30 minutes.
  • Meanwhile, make the dressing. Whisk all of the ingredients for the dressing together. Discard the garlic clove just before using.
  • Heat a cast iron pan over medium heat. Pat the steak dry and drizzle with a little bit of avocado oil. Cook the steak for 5 to 6 minutes on the first side, flip and cook for an additional 5 to 6 minutes for medium rare. Remove the steak to a cutting board to rest for 5-10 minutes and then slice against the grain.
  • Arrange the lettuce, cucumbers, and carrots on a platter or in a large bowl. Lay the steak on top and garnish with herbs, Fresno peppers, and peanuts. Serve with the dressing and limes.
  • Enjoy!
Keyword Beef, low carb, Steak salad
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