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Thai Beef Salad

Contributed by: News Canada

(NC) - This recipe, will fulfil your Thai take-out craving, with the added benefits of protein, fibre and vitamins.


  • Marinade/Dressing

      Thai Beef Salad
    • 1/4 cup (50 mL) sweet chili sauce
    • 1/4 cup (50 mL) peanut oil
    • 2 tbsp (25 mL) grated or minced ginger root
    • 4 tsp (20 mL) peanut butter
    • 2 cloves garlic, minced
    • 1 medium hot red chili, seeded and minced
    • 2 tbsp (25 mL) chopped fresh coriander
    • Finely grated rind and juice of 1 medium lime


In bowl, whisk together chili sauce, peanut oil, ginger, peanut butter, garlic, chili, coriander, lime rind and juice. Set aside 1/4 cup (50 mL) for salad dressing; cover and refrigerate.

In shallow glass baking dish, pour remaining mixture over steak; turn steak to completely coat. Cover dish and marinate in refrigerator for at least 6 hours or overnight.

  • Salad

    • 1-8 oz (250 g) striploin steak
    • Pinch of salt and black pepper
    • 2 tbsp (25 mL) red wine vinegar
    • 1 lb (500 g) mixed baby salad greens
    • 1 large yellow pepper, cut in julienne strips
    • 1/4 cup (50 mL) chopped peanuts
    • 8 cherry tomatoes, quartered

Preheat barbecue to medium-high heat.

Remove steak from marinade and discard any marinade left in dish. Season steak with salt and pepper. Place on greased grill. Cook to your liking: 3 minutes per side for medium-rare, 5 minutes for medium and 6 to 7 minutes for medium-well to well done. Allow steak to rest for 5 minutes.

Meanwhile, in a large bowl whisk together reserved dressing and red wine vinegar. Add greens and yellow pepper to bowl; toss to coat. Lightly season with salt and pepper and transfer to serving platter.

Slice steak thinly and fan slices around salad. Sprinkle with peanuts and cherry tomatoes and serve.

*The Peanut Bureau of Canada is the Canadian information office of the American Peanut Council

Serving Size: Makes 2 Servings

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