Thai Steak Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Thai steak salad is my go to weeknight dinner when I want something impressive but don't have hours to spend cooking. The whole thing comes together in just 45 minutes from start to finish, and honestly, most of that time is just letting the flavors get cozy together. I love how the coconut milk in the dressing makes everything creamy and rich while the lime juice keeps it bright and fresh. Plus, beef is packed with iron, which is especially great if you're looking to boost your energy. The best part? You probably have most of these ingredients in your pantry already, so it won't break the bank. Trust me, once you make this once, you'll be craving it constantly.
Ella x
Ingredients
- 200steak
- 10 spoonsthai red curry paste
- 120 mlcoconut milk
- 20 sachetsfish sauce
- 30 sachetssoy sauce
- 20 sachetsbrown sugar
- 40 sachetsvegetable oil
- 60 mllime juice
- 10 sachetschili sauce
- 8 leavesbasil
- 8 leavesthai basil leaves
- 100 slicescucumber
- 80 stickscarrots
- 60 slicesred onion
- 100 strandscrispy rice noodles
- 8 slicesscallions
Detail level
Instructions
- 1
In a blender or food processor, combine the Thai Red Curry Paste, coconut milk, fish sauce, soy sauce, brown sugar, and chili sauce. Blend until smooth.
Tip: Use a high-speed blender for a creamy dressing.
- 2
In a large bowl, combine the marinated steak, crispy rice noodles, cucumber, carrots, red onion, and scallions.
Tip: Toss everything together to combine.
- 3
Pour the Thai dressing over the salad and toss everything together to coat.
Tip: Adjust the seasoning to taste.
- 4
Transfer the salad to a serving platter and garnish with Thai basil leaves, basil leaves, and scallions.
Tip: Add a sprinkle of crispy rice noodles for extra crunch.
- 5
Drizzle with additional Thai dressing, if desired.
Tip: Serve immediately and enjoy!
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