Thai Beef Salad

4 stars based on 3 votes.
3 ratings
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  • 1/3 cup lime juice
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 2 cloves garlic, pressed
  • Sugar substitute to equal 2 tablespoons sugar
  • 2 teaspoons toasted sesame oil


  • 1 (10-ounce) bag hearts of romaine lettuce (about 8 cups)
  • 1 cup coarsely chopped fresh mint
  • 1 cup coarsely chopped fresh cilantro
  • 1 cup fresh bean sprouts
  • 1 medium cucumber, peeled, halved, and sliced
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup coarsely chopped dry roasted peanuts


To prepare beef, place flank steak in a shallow dish; combine TABASCO® Sauce and soy sauce in a small bowl and drizzle evenly over both sides of meat. Cover and refrigerate at least 1 hour. Combine dressing ingredients in a small bowl and mix well; set aside.

Preheat grill to medium-high heat. Grill steak until browned but still pink inside, about 5 minutes per side. Remove from heat and let rest 5 minutes. Cut diagonally across the grain into thin slices; cut slices into 2-inch pieces and toss with 2 to 3 tablespoons dressing.

For salad, combine lettuce, mint, cilantro, bean sprouts, cucumber, and bell pepper in a large bowl; drizzle with remaining dressing and toss well. Arrange salad and meat on plates and sprinkle peanuts over top. Garnish with sprigs of mint and cilantro, if desired.

Makes 6 servings

This recipe is low in calories.

Per serving: CALORIES 257g; PROTEIN 26g; CARB 9g; FIBER 3g; TOTAL FAT 13g; SATURATED FAT 4g; CHOL 54mg; SODIUM 935mg

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