Thai Beef Salad with Mango

Thai beef salad with cucumbers, mint and mango.

5 from 12 votes

Thai Beef Salad is a colorful and flavorful Thai salad that bursts with sweet and tangy flavors, including sweet mango, fresh herbs and drizzled with a sweet chili lime dressing.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Main

Cuisine: Asian, Thai

Keyword: Thai beef salad, Thai beef salad with mango, Thai steak salad

Servings: large salads

Calories: 775kcal

Author: Samantha Ferraro

Equipment

Ingredients

Steak Marinade

2 tablespoons sweet chili sauce
1 tablespoons soy sauce
1 garlic clove peeled and grated
½ inch piece of ginger peeled and grated
½ lime zested and juiced (about 1 tablespoon lime juice)
1-1 ½ pounds New York strip steak
1 tablespoon Olive oil or avocado oil

Sweet Chili Lime Dressing

2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1 garlic clove grated
2 tablespoons lime juice from 1 whole lime
¼ cup olive oil or other neutral oil such as avocado oil

For the Salad

4 cups spring mix
1 large mango peeled and chopped into 1 /2 inch cubes
1 Persian cucumber chopped into ½ inch cubes
½ pint cherry tomatoes cut in half
½ cup fresh cilantro thick stems removed and leaves roughly chopped
4-5 sprigs fresh mint stems removed and leaves roughly chopped
½ cup fresh basil leaves stems removed and leaves roughly chopped
2 green onions sliced thin
1 lime cut into quarters, for serving

US Customary - Metric

Instructions

Marinate the steak. Whisk the steak marinade ingredients together and set aside. Pat the steaks dry well and place them in a resealable plastic bag. Pour the marinade over, seal the bag and massage the marinade making sure it coats the steaks evenly. Marinate for at least 15 minutes and up to 1 hour.
Grill the steaks. Heat a grill pan or outdoor grill to high heat. Remove the steaks from the marinade, allowing any excess sauce to drip off.
Grill the steaks for 3-4 minutes on each side, until there is a good seared char on the outside and the center is medium-rare to medium (or desired preference). Once done, remove the steaks from the grill and set aside to rest.
Make the Chili lime dressing. In another bowl, add all the sweet chili vinaigrette ingredients together and stir together until emulsified and well combined.
Assemble the salad. Scatter the salad greens onto a platter and layer the cubed mango, cucumbers, cherry tomatoes and scatter the fresh herbs.
Slice the steak. Once the steak has rested, slice the steak into thin slices, across the grain and layer the steak onto the salad.
Garnish and Serve. Drizzle the chili lime dressing over the Thai beef salad and garnish with extra fresh herbs and lemon wedges.

Video

Notes

- Marinate the steak for at least 15 minutes and up to 1 hour, if you have the time.

- Once the steak is cooked, let it rest for 5 minutes before slicing.

- Salad can be assembled up to 2 days in advance, but don't add the dressing until right before serving.

Nutrition