Thai Beef Salad With Lime and Peanuts – Fresh, Zesty, and Satisfying

Thai beef salad is that rare dish that feels light yet totally satisfying. It’s bright with lime, bursting with herbs, and layered with sweetness, heat, and crunch. You get tender slices of seared beef over a fresh tangle of vegetables and herbs, all tied together with a punchy dressing.

It’s quick enough for a weeknight, but special enough for company. If you love bold flavors without heavy cooking, this salad belongs in your regular rotation.

Why This Recipe Works

This salad balances the classic Thai flavor pillars: salty, sour, sweet, and spicy. Lime juice and fish sauce bring zing and depth, while a touch of sugar rounds it out.

Fresh herbs—especially mint and cilantro—add a cooling lift that keeps the dish lively. Quickly searing the beef keeps it tender and juicy, and resting it before slicing ensures clean, thin pieces. Finally, roasted peanuts add crunch and richness so every bite feels complete.

Shopping List

• Beef: Flank steak or sirloin (about 1 to 1.25 lb)
• Limes: 3–4, for juice and optional zest
• Fish sauce: 3–4 tablespoons (nam pla)
• Sugar: 1–2 tablespoons (palm sugar preferred, brown or white works)
• Garlic: 2 cloves
• Fresh chilies: 1–2 Thai bird’s eye chilies or 1 jalapeño
• Shallot: 1 large, thinly sliced
• Cucumber: 1 medium, halved and thinly sliced
• Cherry tomatoes: 1 cup, halved (or 2 medium tomatoes, wedges)
• Lettuce: A few handfuls (romaine, butter, or mixed greens)
• Fresh herbs: 1 cup loosely packed mint leaves; 1 cup cilantro leaves
• Green onions: 2, thinly sliced
• Roasted peanuts: 1/3 cup, roughly chopped
• Neutral oil: For searing (canola, grapeseed, or avocado)
• Optional: Toasted rice powder (khao khua) for a nutty finish

How to Make It

1. Prep the dressing. In a bowl, whisk together 3 tablespoons lime juice, 2.5 tablespoons fish sauce, 1 tablespoon sugar, 1 minced garlic clove, and finely chopped chili to taste.

   Adjust: add more lime for acidity, fish sauce for salt, sugar for balance. Set aside to meld.

2. Season the beef. Pat dry and season both sides with salt and pepper. Let it sit at room temperature for 15–20 minutes for even cooking.
3. Sear the steak. Heat a skillet or grill pan over medium-high until very hot.

   Add a thin sheen of oil. Sear flank or sirloin 3–4 minutes per side for medium-rare, depending on thickness. Aim for a deep brown crust.
4. Rest and slice. Transfer the steak to a plate and rest 8–10 minutes.

   Slice thinly across the grain. If very thick, cut slices into bite-size pieces.

5. Prep the vegetables. Thinly slice the shallot and cucumber. Halve the tomatoes.

   Wash and dry the lettuce and herbs. Keep the mint and cilantro leaves mostly whole for fragrance.

6. Toss the aromatics. In a large bowl, combine shallot, cucumber, tomatoes, green onions, and half the herbs. Spoon over 1–2 tablespoons of dressing and toss gently to coat.
7. Dress the beef. Place the sliced beef in a separate bowl.

   Spoon over enough dressing to coat (about 2–3 tablespoons). Add the remaining minced garlic if you love it punchy. Toss and let it soak for 2 minutes.
8. Assemble the salad. Lay lettuce on a platter.

   Pile the dressed vegetables over the greens. Arrange the beef on top. Drizzle with more dressing to taste.

9. Add crunch and herbs. Sprinkle chopped roasted peanuts over the salad.

   Add the remaining mint and cilantro. If using toasted rice powder, dust 1–2 teaspoons over for a toasty aroma.

10. Finish and serve. Taste and adjust with extra lime or fish sauce. Serve immediately while the greens are crisp and the beef is still slightly warm.

Storage Instructions

This salad is best fresh.

If you need to store components, keep them separate. Store the sliced beef and dressing in airtight containers in the fridge for up to 2 days. Keep washed greens and herbs wrapped in paper towels in a container.

Assemble just before serving to avoid soggy greens. Leftover dressed salad won’t keep its texture, but the flavors are still good if eaten within a few hours.

Health Benefits

This dish offers a mix of lean protein, fresh produce, and healthy fats. The beef provides iron, zinc, and B vitamins that support energy and muscle recovery.

Herbs and vegetables deliver fiber, vitamin C, and antioxidants, which help reduce inflammation and support immune health. Peanuts add crunch and provide plant-based protein and monounsaturated fats that support heart health. The dressing is bold, so a little goes a long way, keeping added sugar and oil modest.

Common Mistakes to Avoid

• Overcooking the beef: Aim for medium-rare to medium.

  Overcooked beef turns tough and dry.

• Skipping the rest: Cutting too soon drains the juices. Resting keeps the meat tender and moist.
• Soggy greens: Dry your lettuce well. Water dilutes the dressing and softens the texture.
• Unbalanced dressing: Taste and adjust.

  If it’s too salty, add lime or a touch of sugar. If too sour, add a little more fish sauce or sugar.

• Overloading heat: Thai chilies are potent. Start small and build to your heat tolerance.
• Under-seasoning the beef: Salt and pepper help form a flavorful crust and bring out the meat’s flavor.

Alternatives

• Protein swaps: Use grilled chicken thighs, seared tofu, or shrimp.

  For tofu, press, sear until golden, and toss with dressing.

• Herb variations: Basil (Thai if available) adds sweet, peppery notes. Use alongside mint and cilantro or swap one out.
• Greens: Swap lettuce for shredded cabbage for extra crunch, or use a mix of arugula and romaine for peppery bite.
• Nuts: Cashews or almonds work if you don’t have peanuts. For nut-free crunch, use crispy shallots or toasted pumpkin seeds.
• No fish sauce: Try soy sauce with a splash of Worcestershire for depth.

  It won’t be the same, but it’s a decent substitute.

• Lower carb: Skip tomatoes and add extra cucumber and cabbage. The salad is naturally low-carb already.

FAQ

What cut of beef works best?

Flank steak, sirloin, or ribeye all work well. Flank is lean and flavorful, sirloin is tender and consistent, and ribeye is rich and buttery.

Slice thinly across the grain for tenderness.

Can I make the dressing ahead?

Yes. Mix it up to 3 days ahead and keep it chilled. Stir before using since the sugar and garlic can settle.

How spicy should it be?

That’s up to you.

One Thai chili gives a noticeable kick; two or more will be quite hot. For mild heat, use half a jalapeño and remove the seeds.

Do I have to use fish sauce?

Fish sauce gives the dish its signature depth. If you can’t use it, try soy sauce with a squeeze of lime and a pinch of sugar.

Add a dash of anchovy paste if you’re not avoiding fish but don’t have fish sauce.

What can I serve with this salad?

It stands alone, but sticky rice or jasmine rice is a great companion. For a lighter spread, add grilled vegetables or a simple fruit plate like pineapple or mango.

How do I keep the beef juicy?

Cook over high heat for a good sear, avoid overcooking, and let it rest before slicing. Cutting across the grain also helps keep each bite tender.

Can I grill the steak instead of pan-searing?

Absolutely.

Grill over high heat for 3–4 minutes per side, then rest. Slight charring adds a nice smoky note that pairs well with the bright dressing.

Is toasted rice powder necessary?

No, but it adds a lovely roasted aroma and a subtle crunch. You can make it by toasting uncooked sticky rice in a dry pan until golden and grinding it to a coarse powder.

How do I make it meal prep-friendly?

Keep components separate: cooked sliced beef, dressing, dry greens, and chopped veggies.

Assemble right before eating. The beef and dressing last up to 2 days refrigerated.

What’s the best way to slice the shallot without it overpowering the salad?

Slice very thinly. If your shallot is sharp, soak the slices in cold water for 5 minutes, then drain and pat dry.

It softens the bite but keeps the flavor.

Final Thoughts

Thai Beef Salad with Lime and Peanuts delivers big flavor with minimal fuss. It’s crisp, tangy, and satisfying, with textures that keep each bite interesting. Once you nail the balance of the dressing and your preferred heat level, this becomes a go-to.

Keep a couple of limes, a bottle of fish sauce, and fresh herbs on hand, and you can make a restaurant-worthy salad any night of the week.