⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 10 minutes

This salad came together after a week of heavy meals—I wanted something lighter but still super flavorful. It’s packed with crisp veggies, fresh herbs, and a savory-sweet peanut dressing that I end up using on all kinds of things. You can grill steak, tofu, or tempeh depending on what you’re into. The dressing and fresh lime at the end really make the whole thing pop

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*A vibrant bowl of Thai beef salad with colorful veggies, fresh herbs, and a creamy peanut dressing drizzled on top.*

This salad has quickly turned into a go-to. I wanted something fresh and filling, but not boring, and this checked every box. The combo of crisp veggies, tender beef (or tofu), and a peanut-lime dressing hits that perfect balance of savory, crunchy, and a little tangy. It feels like more than a salad—but it’s still light enough for a warm day.

The dressing is honestly what makes it. I’d been tinkering with peanut dressings for a while, and this one finally nailed that creamy-salty-sweet thing without being too thick or too sweet. A little lime, a little sesame oil, and suddenly it ties everything together. And if you're making this for a group, it’s one of those dishes that looks way more impressive than the effort it takes.

It’s also super flexible. Swap in tofu or tempeh if you’re not into beef, and use whatever crunchy vegetables you’ve got around—peppers, carrots, cucumber, even shredded cabbage. I usually just layer it all into a big bowl, drizzle the dressing on top, and dig in. No special techniques, no stress.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 420 • 💪 Protein/Serving: 30g (with beef)

For the Salad:

1 lb beef sirloin or flank steak (or grilled tofu/tempeh)
6 cups mixed salad greens (spinach, arugula, or lettuce)
1 cucumber, thinly sliced
1 carrot, julienned
1 red bell pepper, thinly sliced
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves
¼ cup chopped roasted peanuts (for garnish)
Lime wedges (for serving)

For the Peanut Dressing:

¼ cup creamy peanut butter (natural, unsweetened)
3 tbsp soy sauce or coconut aminos
2 tbsp fresh lime juice
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey or maple syrup
1 clove garlic, minced
1 tsp grated fresh ginger
¼ cup water (adjust as needed for consistency)
Salt and pepper to taste

Steps

Step 1

Remove steak from the fridge 15–20 minutes before cooking so it comes to room temperature. Season generously with salt and pepper on both sides.

Step 2

Heat a grill or skillet over medium-high heat. Once hot, add a little oil and cook the steak for 3–4 minutes per side for medium-rare, or until it reaches your desired doneness (135°F for medium-rare, 145°F for medium). Let it rest for 5–10 minutes before slicing thinly across the grain.

Step 3

If using tofu, pat it very dry, cut into slabs or cubes, and toss with 1 tbsp soy sauce and 2 tbsp cornstarch. Pan-fry in 1 tbsp oil over medium heat for 3–4 minutes per side, until golden and crisp.

Step 4

While the protein cooks, prep the dressing: whisk together peanut butter, soy sauce, lime juice, vinegar, sesame oil, honey/maple, garlic, ginger, and water. Adjust the consistency with more water as needed.

Step 5

Arrange salad greens in bowls or on a large platter. Top with cucumber, carrot, bell pepper, herbs, and the sliced steak or tofu.

Step 6

Drizzle with peanut dressing, sprinkle with chopped peanuts, and serve with lime wedges on the side.

Make it your own!

🌱 Make it vegan
Use grilled tofu or tempeh and maple syrup in the dressing.
🥜 Go nut-free
Use sunflower seed butter in the dressing and skip the peanuts on top.
🌶️ Turn up the heat
Add sriracha or red pepper flakes to the dressing for a spicy kick.
🥬 Swap the greens
Romaine or napa cabbage give a crunchier base if you want more texture.