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Thai Ground Beef Peanut Butter Salad Recipes

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Grill up some exotic flavors and change up your summer grilling with this Thai beef salad recipe. You will love the spicy flavors in this recipe. Thai beef salad with the exotic flavors of lemongrass, tamarind, spicy chili garlic sauce and palm sugar make for a spectacular flavor profile and so easy to make. I love to use flank steak and cut it on the bias into strips for my salad. | ethnicspoon.com

The tantalizing flavors of Thai food are a symphony for the senses. Exotic ingredients such as lemongrass, tamarind, and palm sugar make for a spectacular flavor profile. Today I bring you Thai beef salad with peanut lime dressing. I made it for my family for Sunday night dinner two weeks ago, and it was a big hit. There was even a little left over for my husband to take in his lunch the next day.

a salad on a square plate with sliced beef and chopsticks

One thing I find interesting is the many variations of this salad depending on the part of the country. Regional variety is an aspect of ethnic cuisine that I find so seductive, so appealing. Variety after all is the spice of life.

a large salad with beef slices on a white plate with sauce on the left and cilantro below

It's SPICY!

On the whole Thai cuisine is known for its spicy characteristics, I mean, "reach for the water and tissues spicy." Any time I've gone to a Thai restaurant the server always asks: " Would you like American, Mexican, or Thai spicy?" I always opt for the middle ground, and I am always glad for that neutral decision. My husband on the other hand goes for the Thai spicy option.

a large steak on a cutting board grilled and cut

I think my Thai beef salad recipe with peanut lime dressing is just spicy enough. However, if you don't think it packs enough heat, feel free to pile it on. Also  make ingredient adjustments if you are unable to find some of the ingredients, like tamarind paste.

The chili garlic paste is what gives this dish its characteristic "kick" if you will. It's an ingredient popular throughout Southeast Asia, and one that I am never without.

a salad and a cutting board of beef with a knife

Now, what greens to use is totally up to you. I for one like my greens to be, well, green, so I use green leaf lettuce. For me iceberg lettuce is totally out!

Finally, I want to take a minute to talk about a couple of the other key ingredients in Thai beef salad with peanut lime dressing: palm sugar, and fish sauce. Palm sugar is a bit darker than brown sugar, and looser also. it's taste has hints of butterscotch and caramel.  Fish sauce is made from salted fermented fish and used as a condiment as well as a seasoning.

Love Thai food? Check out some more Thai recipes from Ethnic Spoon.

Thai Coconut Chicken Soup - A creamy, aromatic, and hearty (yes, all three) soup perfectly balanced by hot Thai spice and rich coconut.

Thai-Style Lettuce Wraps - A healthy, Thai-inspired dish. Bibb lettuce creates "cups" for spicy ground turkey.

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Try an exotic recipe for the grill this summer! You will love the spicy flavors in this recipe. Thai beef salad with the exotic flavors of lemongrass, tamarind, spicy chili garlic sauce and palm sugar make for a spectacular flavor profile and so easy to make. I love to use flank steak and cut it on the bias into strips for my salad. | ethnicspoon.com

Thai Beef Salad with Peanut Lime Dressing

A delightfully tangy, and crunchy salad recipe that is a perfect summer dish. Make it any weeknight or for a Sunday dinner on the deck.

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings: Change to adjust-> 8 servings

Calories 201 kcal

Salad Items:

  • 1 head green leaf lettuce cut into pieces
  • ½ cup cabbage finely shredded
  • 10 leaves mint fresh
  • 8 leaves Thai basil
  • 1 carrot shredded
  • 3 Tbsp cilantro chopped
  • ½ red onion sliced

To marinate the beef:

  1. Place flank steak in a glass dish.

    In a small bowl place all the ingredients and whisk them together until combined thoroughly. Pour the marinade over both sides of the meat. Cover and place in the refrigerator for about 2 hours.

To prepare the dressing:

  1. In a small bowl place the vegetable oil, lime juice, fish sauce and rice vinegar and whisk to combine. Next, stir in the garlic sauce, tamarind paste and palm sugar. Cover and place in the refrigerator until ready to use.

To cook the beef:

  1. Preheat the grill to high, temperature should be about 500' F. Put the meat on indirect heat. For nice grill marks grill for about 4 minutes. Give it a ¼ turn and grill for another 4 minutes. Flip it over and repeat. For this salad I like the meat to be medium well, which is about 160'-170'F. Place the meat on a cutting board, and cover with aluminum foil. Allow it to rest for about 10 minutes.

To assemble the salad:

  1. Place chopped green leaf lettuce on a tray, and sprinkle in cabbage, mint, Thai basil, carrot, cilantro and red onion. Place the cut beef on top, and sprinkle with black and white sesame seeds, and chopped peanuts.

    Serve with dressing.

Nutrition Facts

Thai Beef Salad with Peanut Lime Dressing

Amount Per Serving

Calories 201 Calories from Fat 90

% Daily Value*

Fat 10g 15%

Saturated Fat 5g 31%

Cholesterol 51mg 17%

Sodium 948mg 41%

Potassium 483mg 14%

Carbohydrates 6g 2%

Fiber 1g 4%

Sugar 2g 2%

Protein 20g 40%

Vitamin A 4645IU 93%

Vitamin C 11.2mg 14%

Calcium 46mg 5%

Iron 1.9mg 11%

* Percent Daily Values are based on a 2000 calorie diet.

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