Thai Beef Salad

  • Active Time 20m
  • Total Time 20m

Serves 4


  • About 2 pounds beef filet
  • 1 tablespoon prepared lime and chili sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro or mint leaves
  • About 4 ounces mixed salad leaves
  • 4 ounces cherry tomatoes
  • 1 red onion, sliced
  • 2 fresh mangoes, peeled, pitted and sliced


Prepare a fire in a grill and cook beef over high heat for 4-5 minutes on each side, or until done to your liking (8-10 minutes for rare; 10-12 minutes for medium-rare; 12-15 minutes for well done). Let stand in a warm place for 5 minutes to rest.

Combine the lime and chili sauce with fish sauce, sesame oil, lime juice and cilantro. Toss salad leaves in a bowl with cherry tomatoes and onion. Pour over dressing and toss again. Arrange slices of mango and thinly sliced beef over the top. Serve salad with crusty bread, if desired.

Recipe reprinted by permission of All rights reserved.

RecID 5731

nutrition information per serving

486 calories; 22g total fat; 141mg cholesterol; 369mg sodium; 23g carbohydrates; 3g fiber; 49g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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