This Zesty Thai Beef Salad with Mango Slices is a fun, fresh, and vibrant salad that brings together Thai flavors in a way that’s both bold and approachable. We’re talking tender grilled steak, sweet and juicy mango slices, crunchy veggies, and a tangy Thai beef salad dressing that keeps your taste buds dancing. Whether you’re craving a low carb salad for dinner or just want something bright and satisfying, this Thai steak salad hits the spot. Perfect for summer nights, and no fancy restaurant needed—just trusty kitchen tools and some fresh ingredients.
Zesty Thai Beef Salad with Mango Slices
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Total Time 35 minutes mins
Course Main Course, Salad
Cuisine Thai
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
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
Marinate & Prep
Pat steak dry and season lightly with salt and pepper.
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.)
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
Preheat your grill or skillet over medium-high heat.
Sear steak for about 4–5 minutes per side, aiming for medium-rare (internal temperature ~130°F / 54°C).
Remove and let steak rest for 5–8 minutes on a cutting board before slicing thinly across the grain.
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
Layer the sliced steak over the piled salad.
Drizzle reserved dressing over top.
Toss gently to coat everything evenly—like a thai salad with peanut dressing but lighter.
Garnish with crushed peanuts (if using) and serve with lime wedges.
Pairings
- Drinks: A crisp Riesling, Rosé, or a light lager highlights the mango sweetness and spicy tang.
- Side dishes: Serve with coconut rice or spring rolls to make a broader meal.
- Vegetarian twist: Use grilled tofu instead of beef for a tasty grilled tofu low carb salad version.
- Sauces on the side: Extra sriracha or a Thai sweet chili sauce for heat lovers.
FAQs
1. What cut of beef is best?
Flank or skirt steak gives a great beefy flavor and absorbs marinade well—classic for a thai steak salad. If you want a leaner cut, choose sirloin or beef tenderloin tip.
2. Can I use a different meat?
Yes! Thinly sliced grilled chicken or ground pork can work. If you're into thai ground beef recipes, cook some ground beef with garlic, ginger, and a splash of fish sauce—then toss in your salad in place of steak.
3. How spicy is this salad?
The heat comes from sriracha or Thai chili in the dressing. Adjust it to taste. For a spicy beef salad Thai version, add more chili or fresh chopped Thai chilies.
4. What’s the shelf life?
Leftovers keep well in the fridge up to 2 days. Keep dressing separate for maximum freshness. The salad is also great as a beef noodle salad if you toss it over cold rice noodles.
5. Is this low carb?
Yes! It’s a low carb salad loaded with veggies and lean beef—perfect for keto or low-carb dinner plans.
