Thai Grilled Beef Salad with Toasted Rice and Fresh Herbs

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This Thai grilled beef salad is built on smoky charred steak sliced thin and tossed with a bright, tangy lime and fish sauce dressing. Toasted sticky rice powder gives it a nutty depth, while fistfuls of fresh mint, cilantro, and Thai basil keep every bite cool and herbaceous. Serve it warm over crisp lettuce for a satisfying, low-carb meal that comes together in about 35 minutes.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 20 gCarbs
• 3 gFiber
• 9 gSugar
• 33 gProtein
• 860 mgSodium
• 740 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 26 mgVitamin C
• 115 mcgVitamin A

Ingredients

For the beef

• 1.5 lbs (680 g) flank steak or sirloin, trimmed
• 1 tbsp soy sauce
• 1 tsp palm sugar or brown sugar
• 1 tbsp vegetable oil

For the toasted rice powder

• 3 tbsp uncooked Thai sticky rice or jasmine rice

For the dressing

• 1/4 cup (60 ml) fresh lime juice (about 2 limes)
• 3 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar, dissolved in 1 tbsp warm water
• 2 Thai bird's eye chilies, finely chopped (adjust to taste)
• 2 garlic cloves, minced
• 1 tsp chili flakes (optional, for extra heat)

For the salad and garnish

• 1 large shallot, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 cup loosely packed fresh mint leaves
• 1 cup loosely packed fresh cilantro leaves
• 1/2 cup Thai basil leaves
• 4 green onions, cut into 2-inch lengths
• 1 small English cucumber, sliced into thin half-moons
• 1 head butter or green leaf lettuce, leaves separated

Directions

1. Make the toasted rice powder: dry-toast the raw rice in a small skillet over medium heat, stirring constantly, until deep golden brown and fragrant, 6 to 8 minutes. Let cool slightly, then grind to a coarse powder using a mortar and pestle or spice grinder. Set aside.
2. Marinate the steak: pat the beef dry and rub all over with soy sauce, palm sugar, and vegetable oil. Let sit at room temperature for 15 to 20 minutes while you prepare the other components.
3. Whisk together the lime juice, fish sauce, dissolved palm sugar, chopped chilies, garlic, and chili flakes in a small bowl until the sugar is fully dissolved. Taste and adjust with more lime for brightness or more fish sauce for saltiness.
4. Heat a grill pan or outdoor grill to high heat. Cook the steak for about 3 to 4 minutes per side for medium-rare, until nicely charred on the outside. Transfer to a cutting board and let rest for 5 minutes.
5. Slice the steak thinly across the grain, then cut the slices into bite-sized pieces. Transfer to a large mixing bowl and add the shallot, red onion, green onions, mint, cilantro, and Thai basil.
6. Sprinkle 2 tablespoons of the toasted rice powder over the beef and herbs, then pour the dressing over everything. Toss gently but thoroughly to coat, and let it sit for 1 to 2 minutes so the flavors meld.
7. Arrange the lettuce leaves on a platter or four plates, pile the beef salad in the center, and scatter the cucumber slices around. Drizzle any remaining dressing over the top and finish with the remaining toasted rice powder. Serve immediately while the beef is still warm.

Cook’s Notes

• Toasting the rice powder is non-negotiable for authentic flavor; skip it and the salad will taste flat. Make a big batch and store it in a jar for up to a month.
• For maximum char without overcooking, get your grill or grill pan ripping hot and resist moving the steak while it sears.
• Always slice flank or skirt steak against the grain, otherwise the meat will feel chewy.
• Adjust the chilies to match your heat tolerance. Removing the seeds tames the fire while keeping the fruity flavor.
• Leftover toasted rice powder is excellent sprinkled on grilled chicken, in larb, or stirred into coconut rice for extra nuttiness.

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