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Easy Thai Beef Salad Recipe

With incredibly delicious flavors, this salad is sure to become a favorite.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Lunch, Salad
Cuisine: Thailand
Keyword: dairy-free, Low-Carb, Quick and Easy
Servings: 8 people
Calories: 155kcal
Author: Chef Nichole


  • 2 green onions chopped
  • 1 cup cilantro fresh, chopped
  • 1/2 cup mint leaves fresh, chopped
  • 1/4 cup basil fresh, chopped
  • 1 cup lime juice
  • 1/4 cup soy sauce low-sodium
  • 1/2 teaspoon red pepper flakes more or less to taste
  • 2 tablespoons honey
  • 1 pound lean flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 cups romaine lettuce chopped
  • 2 cups baby arugula
  • 2 cups baby spinach
  • 1 cucumber medium, sliced into half moons
  • 1 cup grape tomatoes or cherry tomatoes, cut in 1/2 lengthwise


  • In a large bowl, combine the green onion, cilantro, mint, basil, lime juice, soy sauce, red pepper flakes, and honey, Stir well and set aside
  • Preheat a grill to high heat. Rub the flank steak with olive oil and season with salt and pepper. Cook the steak to the desired doneness. We recommend cooking the steak to medium, or about 5 minutes per side. Remove the steak from the grill and let rest for 5 minutes.
  • While the steak is resting, combine the romaine, arugula, and spinach in a large bowl and toss well. Divide between serving bowls. Top the lettuce with the cucumber and tomatoes.
  • Slice the steak into strips and lay over the lettuce. Drizzle the cilantro dressing over top. Serve and enjoy!


Serving: 1.5cup salad with 2 ounces meat | Calories: 155kcal | Carbohydrates: 11g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 449mg | Fiber: 2g | Sugar: 6g |
SmartPoints (Freestyle): 4