Easy Thai Beef Salad

A colorful veggie packed meal, this easy-to-make Thai beef salad will be a new favorite! It’s made with skirt steak (or flank steak) and fresh veggies. Cabbage, carrots, bell pepper and cucumber add all the right crunch, flavor and color. Plus, some juicy mango adds the perfect amount of sweet to balance out the savory notes in the cashew butter based sauce.

Thai beef salad in a large serving bowl made with cabbage, bell pepper, cucumber, cilantro, carrots, mango and skirt steak. Cashew sauce on the side.

What’s in the Thai beef salad dressing?

The dressing is a Paleo friendly version of a peanut sauce. We used cashew butter and some other basic Paleo staples. All you do is mix it all up in a bowl. Here’s what you’ll need.

  • Creamy cashew butter – or peanut butter if you don’t mind legumes
  • Sesame oil
  • Coconut aminos – or our DIY Coconut Aminos Substitute works great
  • Apple cider vinegar – or rice vinegar
  • Fresh ginger
  • Garlic
  • Water
  • Sea Salt
Bowl of cashew sauce with a spoon in it.

What if I can’t grill my steak?

No worries. You can cook it on the stove in a cast iron skillet. Here are the simple steps for skillet cooking.

  • Heat a large skillet over medium high heat and add in some avocado oil. Season steak with salt and pepper on both sides. Depending on the size of your skillet, you may have to cut your steak in half and cook it in two batches.
  • Once the skillet is hot, add the steak and cook for 3-4 minutes. Flip and cook for another 2-4 minutes, or until the steak is cooked to your liking.
Close up of thai beef salad served in a bowl with cashew sauce drizzled on top.

Why the mango in this Thai salad?

Trust us. You’re going to love it. It’s the perfect bit of sweetness to balance out all the savory flavors in the steak and cashew sauce. If you can’t find mango, here are some ideas for substitutes.

  • Peach
  • Papaya
  • Nectarine
  • Apricot
Angled close up image of thai beef salad in a bowl with cashew sauce drizzled on top.

Some other healthy Asian inspired recipes

Your turn to make this easy Thai beef salad

Eat colorfully, and enjoy this healthy version of a Thai beef salad! Leave a comment below to let us know how it goes. And take a pic to share on Instagram. Tag us @realsimplegood, so we can check it out. We love to see what you’re making!


Vertical split image with text overlay in the middle. Top image of deconstructed thai beef salad in a bowl before being mixed together. Bottom image of salad served in a bowl with extra sauce drizzled on top.


Close up vertical image with text overlay at the top. Thai beef salad served in a bowl with cashew sauce drizzled on top.

thai beef salad served in a bowl with cashew sauce drizzled on top.

Easy Thai Beef Salad

5 from 4 votes
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Author: Erica Winn
A colorful veggie packed meal, this easy-to-make Thai beef salad will be a new favorite! It's made with skirt steak, but flank steak will work great too, fresh veggies and cashew butter based sauce.
Print Recipe Rate Recipe

Ingredients

For the salad:

  • 1.5 lbs skirt steak (or flank steak)
  • 6 cups shredded cabbage
  • 1 cup cilantro, chopped
  • 1 carrot, shredded
  • 1 red bell pepper, diced
  • 1 cucumber, diced (medium sized, or half of a large one)
  • 1 mango, cubed
  • 1 lime, juice of
  • 1/4 tsp sea salt

For the dressing:

Instructions 

  • Heat your grill to high heat (450-500° F). Season steak with salt and pepper on both sides.
  • Prep all of the salad ingredients as noted, and place in a large bowl and toss. Also prep ginger and garlic and set aside.
  • Add the steak to the grill and grill for 3-4 minutes and flip. Grill for another 2-4 minutes, or until the steak is cooked to your liking. Remove and place on a cutting board to rest for at least 5 minutes. See notes below for cooking in a skillet on the stove.
  • While the steak is grilling, combine all of the sauce ingredients in a bowl with a whisk.
  • Pour the sauce over the salad and toss.
  • Once steak has rested, slice the steak against the grain and top the salad with it. Serve and enjoy!

Notes

You can also cook the steak in a skillet on the stove rather than grilling. 
  1. Heat a large skillet over medium high heat and add in some avocado oil. Season steak with salt and pepper on both sides. Depending on the size of your skillet, you may have to cut your steak in half and cook it in two batches.
  2. Once the skillet is hot and shimmering, add the steak and cook for 3-4 minutes. Flip and cook for another 2-4 minutes, or until the steak is cooked to your liking.
    Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
    Easy Thai Beef SaladEasy Thai Beef SaladEasy Thai Beef Salad

    8 thoughts on “Easy Thai Beef Salad

    • What is there about this salad not to love, except possibly longer prep time because there are so many delicious vegies in it! The melding of contrasting flavors, the crunch, the beauty of bright colors against the neutral of cabbage and dark of beef, the tang of the distinctly Asian-style dressing — this is a one-bowl meal that is worth the effort! I’m looking forward to leftovers tomorrow, when the dressing will have had time to fully infuse the shredded vegetables.

      • So happy you love this one, Debi! Your pic on Instagram was great! Thanks for sharing there and for coming back here to leave a review! We’re so grateful we get to be a part of your cooking and healthy lifestyle! 🙂

    Leave a Reply

    Your email address will not be published.

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    176 Shares
    Pin137
    Share39
    Yum
    Flip
    Email