Beef Salad Bowl

Name: Beef Salad Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 1/2 lbs flank steak; 3 tbsp fish sauce; 1/4 cup fresh lime juice; 2 tbsp brown sugar; 2 garlic cloves, minced; 2 Thai bird's eye chili, minced; 1/2 red onion, thinly sliced; 1 cucumber, sliced; 1 cup cherry tomatoes, halved; 1/2 cup fresh mint leaves, torn; 1/2 cup fresh cilantro, leaves only; 1/2 cup Thai basil leaves, torn (or regular basil); 6 cups mixed greens; 4 oz thin rice noodles, cooked according to package directions; 1/4 cup roasted peanuts, chopped; 2 limes lime wedges, for serving

A vibrant Thai-inspired salad bowl featuring grilled beef, crisp vegetables, fresh herbs, and a tangy lime-fish sauce dressing. This refreshing and protein-packed lunch delivers authentic Southeast Asian flavors.

35 minMediumServes 4380 cal/serving

ThaiLunchGrillHigh ProteinHigh FiberLow CarbGluten-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 1/2 lbs flank steak
3 tbsp fish sauce
1/4 cup fresh lime juice
2 tbsp brown sugar
2 garlic cloves, minced
2 Thai bird's eye chili, minced
1/2 red onion, thinly sliced
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/2 cup fresh mint leaves, torn
1/2 cup fresh cilantro, leaves only
1/2 cup Thai basil leaves, torn (or regular basil)
6 cups mixed greens
4 oz thin rice noodles, cooked according to package directions
1/4 cup roasted peanuts, chopped
2 limes lime wedges, for serving

Instructions

1

In a small bowl, whisk together 2 tablespoons of 1/4 cup fresh lime juice, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, half of the minced 2 minced garlic cloves, and half of the minced 2 minced Thai bird's eye chili to create the marinade.
2

Place 1 1/2 lbs flank steak in a shallow dish and pour the marinade over it, turning to coat. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
3

Meanwhile, prepare the dressing by whisking together the remaining fresh lime juice, 3 tbsp fish sauce, 2 tbsp brown sugar, garlic cloves, and Thai bird's eye chili in a small bowl. Set aside.
4

Prepare a grill or grill pan to medium-high heat. Remove the steak from the marinade and pat dry. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 10 minutes before slicing thinly against the grain.
5

In a large bowl, combine 6 cups mixed greens, 1/2 thinly sliced red onion, 1 sliced cucumber, 1 cup halved cherry tomatoes, 1/2 cup torn fresh mint leaves, 1/2 cup leaves only fresh cilantro, and 1/2 cup torn (or regular basil) Thai basil leaves.
6

Toss the salad with most of the dressing, reserving some for drizzling at the end.
7

To assemble the bowls, divide 4 oz cooked according to package directions thin rice noodles among four bowls. Top with the dressed salad mixture, followed by slices of the grilled beef.
8

Drizzle with the remaining dressing and sprinkle with chopped 1/4 cup chopped roasted peanuts.
9

Serve with 2 limes for serving lime wedges on the side for additional brightness.

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Questions

How long does Beef Salad Bowl take?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 2, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

How long should Beef Salad Bowl marinate?

Step 2 reads: "Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator." Follow the time in step 2. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for Thai basil in Beef Salad Bowl?

The entry for Beef Salad Bowl calls for 1/2 cup Thai basil leaves, torn (or regular basil). In its place: Italian basil with a few mint leaves comes close. Add it off the heat.

Can I use another cut instead of flank steak in Beef Salad Bowl?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Beef Salad Bowl uses 1 1/2 lbs flank steak.

How hot is Beef Salad Bowl?

Yes, it is properly hot. The heat in Beef Salad Bowl comes from 2 Thai bird's eye chili, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Beef Salad Bowl contain peanuts?

Yes: 1/4 cup roasted peanuts, chopped. The full allergen list for this entry is peanuts and fish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Beef Salad Bowl the day before?

Yes. Step 2 is a built-in pause of 2 hours: "Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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