Spicy Thai Beef Salad Recipe – delicious sweet and spicy cold Thai Beef Salad is a cool, refreshing summer hit – great for a hot day, picnic, or lunch on the go. Tastes just like takeout Thai Beef Salad, but a million times better in less time than it takes to pick up takeout!
This sweet and spicy Thai beef salad is so delicious – and super easy! If you love sweet and spicy Thai food flavors, this salad is a hearty but refreshing dish you can make ahead and take for lunch at work or on the go – and it’s naturally low carb, making it a delicious keto Thai beef recipe!
This salad is great with pre-cooked sirloin, as a way to use up leftover steak, or with some quick stir fried beef. You can even use ground beef instead of sliced steak or change it up and use precooked chicken or shrimp, even tofu or tempeh – this recipe is really versatile!
JUST TAKE ME TO THE SPICY THAI BEEF SALAD RECIPE ALREADY!
If you’d rather skip my (very helpful, i think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy chilled spicy Thai beef salad (Thai food takeout copycat) recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Serving Spicy Thai Beef Salad Recipe at a Dinner or Potluck:
This Thai Beef Salad is one of my favorite meals to make ahead for an easy on the go meal – in part because it tastes best when cold!
-Let your beef marinate in the dressing for at least an hour before serving.
Letting your beef sit in the dressing will help soak up all the delicious flavors and help your dressing come together.
-Don’t dress lettuce until you’re going to eat.
Dressing your lettuce shouldn’t happen until you’re ready to eat (unlike the other vegetables and the beef) because it will wilt and get super soggy.
For food safety’s sake, keep your dish chilled the entire time.
-Vary up your veggies.
If you don’t love the vegetables I’m adding to this spicy beef salad, change them up and pick vegetables you love. Try sugar peas, zucchini, onions – whatever you have on hand or love!
To Make This Spicy Thai Beef Salad Recipe You’ll Need:
This delicious cold beef salad is seriously one of the easiest recipes ever – you don’t need any special equipment to make a delicious restaurant quality Thai beef dinner.
To make this recipe, you will need:
Since we’re making the sweet and spicy Thai beef dressing and letting it marinate, you’ll need a bowl that is easy to mix the dressing in and stir well to dissolve the sugar to create an addictive layered flavor.
Pre-cooked Beef or Steak
This recipe doesn’t require any cooking whatsoever – you’ll need chilled pre-cooked beef that was quickly browned or stir-fried. Leftover steak sliced thin works great.
Sharp knife, shredder, or mandoline
To make the most delicious salad, I prefer very very thinly sliced vegetables – think coleslaw sized strips instead of chunks. This will give your salad more surface area for the deliciously addictive dressing to stick to!
You’re going to need to stir or whisk the dressing to get it to come together.
Plastic Wrap or airtight container
Since we’re going to chill the beef salad for about an hour before serving, letting the flavors come together beautifully, it’s important to keep the dish chilled in an airtight container or under plastic wrap to prevent contamination, oxidation, or taking on funky fridge flavors.
Other Delicious Thai Food Dinners You’ll Love:
If you love this easy and delicious Thai inspired salad, please check out some of my other favorites:
Other Delicious Low Carb Salads You’ll Love:
If you love this sweet and spicy Chilled Thai Beef Salad, be sure to try my favorite hearty low carb salads!
Spicy Thai Beef Salad Recipe
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Spicy Thai Beef Salad Recipe is a light, delicious, and refreshing meal full of spicy sweet Thai beef flavors! Great for picnics, parties, or a busy lunch or weeknight - for a delicious spicy sweet low calorie salad that is bursting with delicious Thai beef salad flavor!
- 1 tsp salt
- 1 tsp pepper
- 1 lb thin sliced ribeye or sirloin, cooked and peeled
- 2 tbsp olive oil
- 2 tbsp lime juice
- 4 teaspoons fish sauce
- 1 tbsp canola oil
- 2 teaspoons light brown sugar
- 1/2 teaspoon crushed red pepper
- 1 cup bell pepper, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/4 cup fresh herbs - basil, cilantro, and mint
- 1/4 cup cherry tomatoes, sliced
- 3 cups butter lettuce
- Season beef with a pinch of salt and pepper, sprinkled evenly across beef.
- Heat a large skillet or wok on high heat.
- Add oil and swirl around pan until shimmery.
- Add beef to pan and cook until well browned, stirring often to prevent burning; about 5-8 minutes.
- Remove beef from pan and set aside.
- In a small bowl, combine fish sauce, oil, lime juice, sugar, and bell pepper and mix well until combined and sugar is dissolved.
- In a large bowl, add beef, herbs, and vegetables and drizzle sauce over.
- Toss well and chill, covered, for at least 1 hour and up to overnight.
- Add lettuce to a bowl and toss beef and vegetables over the top.
Amount Per Serving Calories 324 Total Fat 23g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 15g Cholesterol 72mg Sodium 757mg Carbohydrates 6g Fiber 1g Sugar 3g Protein 24g