Total Time
Prep 30 mins
Cook 15 mins

Crunchy, crisp, spicy & refreshing in hot weather. Make the dressing earlier in the day to let the flavors meld - then light the grill, slice the veggies & dinner is on! We put the helpful guests to work slicing veggies while the meat grills!

Ingredients Nutrition


  1. Mix dressing ingredients (first 10 items) and chill several hours to let flavors develop.
  2. Grill beef on medium hot grill until medium-rare or until your preferred degree of doneness. We have a range of eaters - rare to medium-well done & slice accordingly. Thinly slice across the grain.
  3. Plate salad family style & let each person choose slices of beff to place on top of salad. Serve with dressing on the side so each my take as much as he/she wants.
  4. May present with jasmine rice or hot naan bread.
  5. Use sriracha sauce (hot red chili) on the side if you would like more heat.


Most Helpful

I've tried several Thai beef salads on Zaar, and this is definitely my favorite - I think the addition of mae ploy does it for me. The only change I make is subbing shredded cabbage for the bean sprouts (BF's preference). I also use sliced cherry tomatoes. Thanks for posting!

BrownSugarChef November 18, 2008

I let the meat marinate for about 8 hours and was rewarded with the most flavorful beef. I used romaine rather than the bean sprouts as well. I just squirted a little sriracha on top and had a great meal.

iris5555 April 23, 2007

This was very good. My DH, who loves Thai food, said it was very good! I used flank steak, seasoned with just salt and pepper. I left out the cucumber and sprouts and used romaine lettuce instead. Thanks!

Charmie777 April 02, 2007

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