Skip to main content
Epicurious
Cookbooks

Thai Beef Salad

Recipe information

  • Yield

    serves 6

Ingredients

6 tablespoons fresh lime juice (about 3 limes)
2 1/2 tablespoons Thai fish sauce (nam pla)
1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon)
1 teaspoon sugar
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
4 scallions, white and pale-green parts only, thinly sliced on the diagonal
3 shallots, thinly sliced into rings
3 Kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons
12 ounces baby arugula (about 5 cups)
2 tablespoons olive oil
1 boneless sirloin steak (1 1/2 pounds)
1/2 teaspoon coarse salt
Freshly ground pepper
1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

Preparation

  1. Step 1

    Preheat the oven to 400°F. Make the dressing: Whisk together the lime juice, fish sauce, chile, and sugar in a small bowl until the sugar is dissolved. Stir in the cilantro and mint. Set aside. Toss together the scallions, shallots, cucumbers, and arugula in a large bowl; set aside.

    Step 2

    Heat the oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle the steak all over with salt; season with pepper. Brown the steak, turning once, about 2 minutes per side. Transfer the skillet to the oven; cook the steak to desired doneness, about 6 minutes for medium-rare.

    Step 3

    Transfer the steak to a cutting board, and let stand at least 5 minutes. Cut the steak across the grain into 1/4-inch-thick slices.

    Step 4

    Add the steak to the salad. Drizzle with dressing, and toss. Sprinkle with peanuts.

  2. Fit to eat recipe

    Step 5

    (Per serving)

    Step 6

    Calories: 382

    Step 7

    Fat: 26g

    Step 8

    Cholesterol: 63mg

    Step 9

    Carbohydrate: 12g

    Step 10

    Sodium: 712mg

    Step 11

    Protein: 26g

    Step 12

    Fiber: 3g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladThaiSoutheast AsianAsianLimeCitrusFruitThai ChileChileVegetableCilantroHerbs & SpicesMintScallionOnionRoot VegetableShallotCucumberArugulaLeafy GreensSteakBeefMeatPeanutNutSideStarterDinnerBrunchKetoDairy FreeEasyQuickOven BakeCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.