Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Thai Beef Salad

Ingredients Nutrition


  1. Tear romaine lettuce, red leaf lettuce, and Belgian endive into bite-size pieces.
  2. In small bowl, combine 2 tablespoons oil, 2 tablespoons lime juice, and 2 tablespoons soy sauce.
  3. Add beef strips; stir; marinate at least 1 hour at room temperature.
  4. In food processor, combine 1/2 cup oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, ginger, brown sugar, garlic and jalapenos; puree.
  5. Reserve marinade.
  6. Stir-fry beef in 2 tablespoons oil until just browned.
  7. Mix reserved marinade with dressing.
  8. Top greens with beef.
  9. Pour dressing into a wok; stir to heat; mix in beef juices.
  10. Pour hot dressing over salad.
  11. Add cilantro, tomatoes, and green onions; toss.


Most Helpful

I made a few changes: used only romaine lettuce, added very thinly sliced red & yellow bell pepper (used 1/2 of each--they were very large peppers) and some matchstick carrots. The color and taste of these veggies is worth it. I also added just under 1/4 cup chopped fresh mint. I used only one tomato. I was remembering another recipe I used to have for this dish, which had the above items. I always loved it, but my husband did not. After making this version with the changes above, we found one that we both like. Thanks for sharing; it's a keeper!

AWinPA February 09, 2006

I'm glad I found this delightful salad. I had to substitute regular lettuce for romaine, and also did not have any endive. Other than that, I followed the recipe. When I got to the dressing heating stage, I divided it into two portions so I could make one without jalapenos for my husband, and one with, for me. We were both happy with the meal. Thank you for posting the recipe.

mianbao May 21, 2004

This is a really good salad.My ex-mother -in-law that was from Thailand used to make this.She used a different pepper then jalapenos,but this was pretty close to what she used to make.

Divinemom5 October 30, 2001

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