Name: Thai Beef Salad with Ginger-Lemongrass Dressing Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 inch piece fresh ginger; 4 cloves garlic; 1 tbsp honey (omit for Whole30); 1/4 cup lime juice; 1 tsp lime zest; 1 tbsp sesame oil; 2 tsp coconut aminos, finely diced; 2 tbsp fish sauce; 1 pound sirloin steak; 5 cups romaine lettuce; 1/2 cup chopped fresh mint; 1/3 cup chopped cilantro; 1/2 cup thinly sliced red onion; 1 cup halved cherry tomatoes; 1/2 cucumber, cut in half lengthwise and then thinly sliced; 1/4 cup finely chopped peanuts or cashews if paleo; 1 red Thai chili, thinly sliced

Jump to Recipe· 4.2 from 23 reviews

If you’re craving a dish that’s bursting with bold flavors and fresh textures, the Thai Beef Salad with Ginger-Lemongrass Dressing Recipe is an absolute must-try. This vibrant salad masterfully balances tender, marinated sirloin steak with crisp romaine lettuce, cooling cucumber, fragrant herbs, and a zingy dressing made from fresh ginger and lemongrass. It’s light, satisfying, and perfect for those moments when you want something both nourishing and exciting on your plate.

Ingredients You’ll Need

A white speckled plate holds three pieces of raw red meat, each with a shiny surface and a few visible white fat streaks. The meat is arranged overlapping slightly from left to right, showing a slightly wet texture with some small bits of seasoning visible on top. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the list—the ingredients are straightforward but each one plays a crucial role in building layers of authentic Thai flavor, crunch, and refreshing brightness.

Fresh ginger: Offers a spicy warmth that forms the backbone of the dressing’s bold zing.
Garlic cloves: Adds depth with its aromatic pungency, perfectly complementing the marinade.
Honey: Brings a subtle sweetness to balance the tart lime juice.
Lime juice and zest: Impart tanginess and fresh citrus notes essential to Thai cuisine.
Sesame oil: Provides a toasty aroma that enhances the marinade’s complexity.
Coconut aminos: Acts as a soy sauce alternative, adding umami without overpowering.
Fish sauce: Deepens the savory profile, offering that unmistakable Thai flavor.
Sirloin steak: The star protein, tender and juicy when grilled just right.
Romaine lettuce: Adds the crisp, cool foundation for the salad.
Fresh mint and cilantro: Bring refreshing herbal notes that brighten each bite.
Red onion: Gives a sharp bite and attractive color contrast.
Cherry tomatoes: Juicy bursts of subtly sweet flavor.
Cucumber: Adds a crisp, clean texture to balance the richness.
Chopped peanuts or cashews: Introduce delightful crunch and nuttiness.
Red Thai chili: Offers a gentle heat to awaken the palate.

How to Make Thai Beef Salad with Ginger-Lemongrass Dressing Recipe

Step 1: Prepare the Marinade

Begin by blending fresh ginger, garlic, honey, lime juice and zest, sesame oil, coconut aminos, and fish sauce until smooth. This mixture is where the magic begins, infusing the steak with that vibrant, tangy, and savory punch. Half of this marinade will coat your beef, and the other half will be reserved as the salad dressing.

Step 2: Marinate the Steak

Place your sirloin steak in a shallow bowl and pour half the marinade over it. Turn the meat to ensure every side is nicely coated. Then, pop it in the fridge for at least 20 minutes—longer if you have the time—for the flavors to really soak in and tenderize the beef.

Step 3: Prepare the Salad Base

While the steak marinates, assemble the salad by layering crisp romaine leaves in a large bowl or platter. Scatter chopped mint, cilantro, red onion, cherry tomatoes, and thin cucumber slices over the lettuce. This medley of fresh ingredients creates a colorful, textural contrast that will complement the richness of the beef perfectly.

Step 4: Grill the Steak

Heat your grill or grill pan until sizzling hot. Grill the steak for about 4 minutes on each side for medium rare, letting those beautiful grill marks form and locking in the juices. Once done, let the steak rest for 5 minutes—this step is crucial to keep the meat tender and flavorful. Afterwards, slice the steak thinly against the grain into strips.

Step 5: Assemble and Dress the Salad

Arrange the sliced steak on top of your prepared salad. Sprinkle chopped peanuts or cashews and thinly sliced red Thai chili over everything for a satisfying crunch and a gentle kick. Just before serving, drizzle the reserved ginger-lemongrass dressing evenly over the salad and toss it lightly to marry all the flavors together.

How to Serve Thai Beef Salad with Ginger-Lemongrass Dressing Recipe

A white plate holds a fresh salad with a base layer of green leafy lettuce. On top, there are slices of medium-rare steak with a brown crust and pink center, scattered with small pieces of chopped nuts. Bright red cherry tomato halves and thin rings of purple-red onion are spread evenly over the salad. Thin sliced green cucumbers fill spaces between the other ingredients. A silver fork is touching the steak, resting on the plate, all set on a white marbled surface with blurred red tomatoes in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like extra mint or cilantro make great garnishes, enhancing aroma and freshness with every forkful. A squeeze of additional lime juice just before serving can awaken the flavors even more, and adding a sprinkle of toasted sesame seeds introduces a lovely nutty crunch that takes the salad up a notch.

Side Dishes

This salad shines on its own, but pairing it with light sides like jasmine rice or sticky rice creates a more filling meal. Alternatively, serving alongside grilled vegetables or a simple miso soup can round out the experience and offer complementary textures.

Creative Ways to Present

For a fun twist, present this salad in individual bowls or on a large sharing platter so everyone can pile on their own portions. Wrapping the salad components in fresh lettuce leaves for bite-sized lettuce wraps is another playful and hands-on way to enjoy this dish, perfect for casual dinner parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the steak and salad components separately in airtight containers in the refrigerator for up to 2 days. This helps preserve the texture of the greens and keeps the steak from becoming tough.

Freezing

While the steak can be frozen if you have extra, the fresh salad and dressing do not freeze well. For best results, freeze the cooked steak strips separately and prepare the fresh salad and dressing when ready to eat.

Reheating

Gently reheat the steak strips in a skillet over medium heat just until warmed through, avoiding overcooking. Then, toss with fresh salad ingredients and dressing for a fresh-tasting meal that feels just as vibrant as when first made.

FAQs

Can I use a different cut of beef for this salad?

Absolutely! While sirloin is ideal for its tenderness and flavor, flank or ribeye steak can also work wonderfully. Just adjust grill time accordingly depending on thickness.

Is the dressing spicy?

The dressing itself carries a mild warmth from ginger and lemongrass but is not overly spicy. The red Thai chili sliced on top adds heat that you can adjust to your preference or omit entirely.

Can I make this recipe Whole30 compliant?

Yes! Simply omit the honey from the marinade and ensure the fish sauce and coconut aminos you use are Whole30 approved. The salad remains packed with flavor without added sugars.

How long should the steak marinate for best flavor?

Marinating for at least 20 minutes allows the flavors to infuse, but up to 6 hours will deepen the taste and tenderness even more. Avoid marinating longer than overnight to prevent the meat from becoming mushy.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, soy sauce is a fine substitute, though it will add more saltiness and a slightly different flavor profile.

Final Thoughts

There is something truly special about the Thai Beef Salad with Ginger-Lemongrass Dressing Recipe that brings bright, fragrant flavors and satisfying textures together effortlessly. Whether you’re craving a quick lunch or an impressive dinner to share, this salad checks all the boxes. I promise that once you try it, it’ll become a favorite weeknight go-to and a crowd-pleaser at your table. Go ahead and give it a whirl—you’ll be rewarded with a delicious, fresh taste of Thailand from your own kitchen!