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 sauce.

What our readers are saying

This is hands-down the best Thai dish I have ever made! So flavorful and hearty. This recipe is definitely going in my rotation! 

Jenny

Read more reviews >>
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. this recipe

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 we tested 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.

What if I can’t find mango for this Thai salad?

Trust us. You’re going to love it and want a similar substitute if you can’t find it. From all of our testing of this recipe, the fresh fruit is 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.

We hope you love this recipe as much as we do!

Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!

thai beef salad served in a bowl with cashew sauce drizzled on top.
5 from 6 ratings
Get the Recipe:

Easy Thai Beef Salad

Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes
Servings: 6
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 Pin Recipe Leave a Review

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:

  • 1/4 cup creamy cashew butter
  • 2 tbsp sesame oil
  • 2 tbsp coconut aminos
  • 2 tbsp apple cider vinegar, (or rice vinegar)
  • 1 inch fresh ginger, peeled and grated on a microplane
  • 1 clove garlic, minced
  • Water, to thin, (add 1 tbsp at a time until it reaches your desired consistency – we used about 2 tbsp)
  • Sea salt, to taste

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!

Last Step:

Please leave a star rating and comment to let us know how you liked this recipe! Your ratings and reviews help our business grow, thank you!

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.
    Course: Main Course, Salad
    Author: Erica Winn
    Cuisine: Asian
    Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
    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.

    Like this Recipe?

    SHARE IT NOW OR PIN IT FOR LATER!

    Close up vertical image with text overlay at the top. Thai beef salad served in a bowl with cashew sauce drizzled on top.
    Pin216
    Share
    216 Shares