Easy Thai Beef Salad with Crispy Rice and Lime Dressing (The Crunchy, Herby One You’ll Make on Repeat)

Seared steak over crunchy veg and herbs, topped with crispy rice and a punchy thai beef salad dressing made with lime, fish sauce, garlic, and chile.

Prep Time 25

Cook Time 15

Total Time 40

Course Salad

Cuisine Thai

Servings 4

Large skillet or grill pan cast iron is ideal for a hard sear on the steak and for frying the rice; a stainless skillet works too, and an outdoor grill is great if you have it
medium nonstick skillet (optional) makes the crispy rice a little less stressful if you are nervous about sticking; you can also use the same cast iron skillet and just wipe it between steps
Mixing bowl a large bowl for tossing the salad and a small bowl (or jar) for whisking the thai beef salad recipe dressing
Cutting board and sharp knife you will slice steak thinly against the grain, so a sharp knife matters
Microplane or fine grater for garlic; if you do not have one, mince the garlic very finely
Tongs for flipping steak and tossing the crispy rice so it browns evenly
Instant-read thermometer (optional) not required, but it makes medium-rare steak very easy to hit consistently

1 pound flank steak or skirt steak or sirloin; choose a cut you can slice thinly against the grain
1 teaspoon kosher salt season early so the beef stays juicy
½ teaspoon black pepper freshly ground if possible
1 teaspoon neutral oil avocado oil, canola oil, or grapeseed oil; avoid olive oil for high-heat searing

2 cup cooked jasmine rice cold rice works best; day-old is perfect, and leftover sticky rice also works
2 tablespoon neutral oil enough to shallow-fry; add a little more if the pan looks dry
½ teaspoon kosher salt season the rice while it is hot so it actually tastes like something

4 cup shredded green cabbage store-bought slaw mix is fine; you can also use napa cabbage for a softer bite
1 cup shredded carrot optional but pretty and sweet
1 cup cucumber thinly sliced or chopped; english cucumber is easiest
1 cup cherry tomato halved; grape tomato works too
½ cup thinly sliced red onion or shallot for a milder, more classic vibe
1 cup fresh cilantro leaves tender stems are welcome
1 cup fresh mint leaves tear the big leaves so you do not get mint carpets
½ cup roasted peanuts roughly chopped; cashews also work

¼ cup fresh lime juice from about 2 lime; bottled lime juice makes the dressing taste flat
3 tablespoon fish sauce use a good one; for a vegetarian option, swap in soy sauce plus a pinch of sugar
1 tablespoon light brown sugar or palm sugar; you are balancing lime and fish sauce, not making it sweet
1 tablespoon water loosens the dressing so it coats everything without pooling
1 clove garlic finely grated or minced into a paste
1 teaspoon toasted sesame oil optional, not traditional in every thai beef salad recipe but it adds a nutty edge
1 teaspoon crushed red pepper or 1 thinly sliced thai chile; adjust to your heat tolerance

Pat the flank steak dry, then season both sides with kosher salt and black pepper. Let it sit at room temperature while you prep everything else, about 15 minutes. This small step helps the beef cook more evenly and keeps the interior juicy.
In a large bowl, combine shredded cabbage, shredded carrot, cucumber, cherry tomato, and red onion. Keep the herbs (cilantro and mint) separate for now so they stay perky.
Make the thai beef salad recipe dressing: in a small bowl or jar, whisk together lime juice, fish sauce, light brown sugar, water, garlic, toasted sesame oil (if using), and crushed red pepper. Taste it. You want it aggressively bright and salty, because it will mellow once it hits the vegetables and beef. If it tastes harsh, add 1 teaspoon water; if it tastes dull, add a squeeze of lime.

Break up the cold cooked jasmine rice with your hands so it is not in one solid brick, but do not mash it into mush. You want some clumps for texture.
Heat a large skillet over medium-high heat and add neutral oil. When the oil shimmers, add the rice and press it into an even layer. Let it cook undisturbed for 4 minutes so it can actually brown.
Flip and stir the rice in big chunks (tongs help), pressing it back down as needed. Cook for 5 minutes, stirring only occasionally, until you have a mix of golden crunchy bits and chewy bits. Season with kosher salt while hot. Scrape onto a plate and let it cool slightly so it stays crisp.

Wipe out the skillet if it looks oily or has burned bits, then set it over high heat. Add neutral oil. When the pan is very hot (you should see a faint shimmer), lay in the steak and do not move it for 4 minutes for a strong crust.
Flip and cook for 4 minutes for medium-rare to medium, depending on thickness. If you use a thermometer, pull the steak at 130°F for medium-rare or 140°F for medium. Transfer to a cutting board and rest for 5 minutes so the juices stay put.
Slice the steak thinly against the grain. This is non-negotiable for flank steak: slicing with the grain makes it chewy, even if you cooked it perfectly.

Add cilantro and mint to the bowl of vegetables. Drizzle in about ¾ of the dressing and toss thoroughly. Wait 1 minute, then taste. Cabbage is thirsty. Add more dressing if needed, but stop before it becomes soupy.
Pile the dressed salad onto a platter (or divide among bowls). Top with sliced steak, then shower with crispy rice and roasted peanuts. Drizzle the remaining dressing over the beef if you like it punchy.
Serve immediately while the rice is still crisp. If you are aiming for a healthy thai beef salad that still feels substantial, keep the crispy rice but go lighter on peanuts, and add extra cucumber and herbs for volume.