Thai Beef Salad

Arrange the green beans, pineapple, tomatoes, cucumber, scallions, and beef on a pretty platter for a stunning presentation of this salad at a party.

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Thai Beef Salad
Makes: 8 to 10  servings Prep 45 mins Start to Finish 50 mins


  • 2 cloves garlic, minced
  • 1 tablespoon  grated fresh ginger
  • 1/2 cup  fresh lime juice
  • 1/4 teaspoon  red pepper flakes
  • 4 teaspoons  light brown sugar
  • 2 teaspoons  kosher salt
  • 1 2 pound  flank steak
  • 1/2 pound  green beans, trimmed
  • 1 tablespoon  soy sauce
  • 1 1/2 teaspoons  fish sauce (nuoc nam)
  • 3 tablespoons  vegetable oil
  • 1 head Bibb or Boston lettuce
  • 1/4 pineapple sliced into 2-inch pieces
  • 1 cup  cherry tomatoes halved (5 oz.)
  • 1/3 seedless cucumber, sliced
  • 1/4 cup  sliced scallions


1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.

2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.

3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.

4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.

5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)275,
  • Fat, total(g)14,
  • chol.(mg)46,
  • sat. fat(g)4,
  • carb.(g)11,
  • fiber(g)2,
  • pro.(g)26,
  • sodium(mg)773,
  • Percent Daily Values are based on a 2,000 calorie diet
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