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Thai Beef Salad

With so many textures, colours and flavours, this Thai Beef Salad will satisfy all your senses.  To ensure even cooking, allow your steak to stand at room temperature for 15 – 30 minutes before grilling.

BIC Flame Disk Thai Beef Salad

Thai Beef Salad

Yield: 2 servings

Thai Beef Salad



  1. Preheat grill to medium-high heat.
  2. Season the steak with salt, and grill covered until medium-rare (130°F), about 6 to 8 minutes turning half way through.
  3. Transfer steak to plate, tent loosely with foil, and let rest for 5 minutes.
  4. Meanwhile, whisk lime juice, fish sauce, sesame oil, brown sugar, ginger, and chili in a large bowl. Add cucumber, red pepper, cilantro, mint, shallot, and coleslaw and toss well.
  5. Thinly slice steak against the grain and add to salad.

Thai Beef Salad Substitutions:

  • Substitute sliced red onion for shallot.
  • Substitute ¼ teaspoon red chili flakes for Thai red chili pepper.

Kary Osmond BicFlame Disk Thai Beef Salad


This recipe was developed for Bic FlameDisk.


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