Textual Chef Textual Chef

Beef Salad Bowl

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

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. 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. 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. 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. 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. 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. 6

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

  7. 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. 8

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

  9. 9

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

Questions

How long does Beef Salad Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Beef Salad Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Thai entries

All Thai recipes · All Lunch recipes · All Beef recipes