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Zesty Thai Beef Salad with Mango slices

Zesty Thai Beef Salad with Mango Slices

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine Thai
Servings 4

Equipment

  • Grill, grill pan, or cast-iron skillet to sear steak
  • Mixing bowls (one large for salad, one medium for dressing)
  • Whisk or Fork to combine dressing
  • Knife and Cutting Board
  • Peeler (for mango and cucumber)
  • Tongs for handling steak
  • Meat thermometer (optional) to check doneness

Ingredients
  

For the salad

  • 1 lb flank or skirt steak you can also use beef tenderloin tip for a leaner cut
  • 2 ripe mangoes peeled, pitted, and sliced
  • 1 small red bell pepper thinly sliced
  • 1 cup cucumber thinly sliced
  • ½ red onion very thinly sliced
  • 1 cup shredded carrots
  • 1 cup shredded napa cabbage or a Thai slaw mix
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro roughly chopped
  • 2 scallions sliced thin on the diagonal
  • 1 cup bean sprouts optional, for extra crunch

For the Thai beef salad dressing

  • 3 Tbsp lime juice about 2 limes
  • 2 Tbsp fish sauce
  • 1 Tbsp soy sauce or tamari for gluten-free
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey or palm sugar
  • 1 tsp sriracha or finely chopped Thai chili to taste
  • 1 tsp grated fresh ginger
  • 1 large garlic clove minced
  • 2 Tbsp neutral oil like grapeseed or avocado

For garnish

  • 2 Tbsp crushed roasted peanuts optional, but gives peanut dressing vibes
  • Lime wedges

Instructions
 

Marinate & Prep

  1. Pat steak dry and season lightly with salt and pepper.
  2. Whisk together all dressing ingredients until honey dissolves and everything combines. (This is your Thai beef salad dressing, also adaptable for thai beef salad recipe variations.)
  3. Reserve 3 Tbsp of dressing for drizzling later; pour the rest over steak in a shallow dish or resealable bag. Marinate for at least 10 minutes (or up to 1 hour in the fridge). Meanwhile, prep your vegetables and mango slices.

Cook the Steak

  1. Preheat your grill or skillet over medium-high heat.
  2. Sear steak for about 4–5 minutes per side, aiming for medium-rare (internal temperature ~130°F / 54°C).
  3. Remove and let steak rest for 5–8 minutes on a cutting board before slicing thinly across the grain.
  4. During resting, toss your napa cabbage or Thai slaw, carrots, cucumber, bell pepper, mango, onion, scallions, mint, cilantro, and bean sprouts in a large bowl.

Assemble the Salad

  1. Layer the sliced steak over the piled salad.
  2. Drizzle reserved dressing over top.
  3. Toss gently to coat everything evenly—like a thai salad with peanut dressing but lighter.
  4. Garnish with crushed peanuts (if using) and serve with lime wedges.