FREE 5-Ingredient Recipe EBook

• Why You Need My Thai Beef Salad Recipe
• Ingredients & Substitutions
• How To Make Thai Beef Salad
• My Recipe Tips
• Storage & Meal Prep
• More Thai-Inspired Recipes
• Thai Beef Salad Recipe card
• Gratitude Moment
• Recipe Reviews

I love Asian food , but let’s be real, most Asian restaurants pack their dishes with hidden sugars, starches, and soy. That’s why I often prefer to recreate my favorite Asian dishes at home, using cleaner and simpler ingredients. My Thai beef salad recipe is the perfect example of that. It’s got the bold flavors you’d find at your favorite restaurant, but you can whip it up at home without much effort — and without the mystery stuff. Let me show you how!

Why You Need My Thai Beef Salad Recipe

• Bold Asian flavors – The secret is in my dressing! It’s the perfect balance of sweet, tangy, salty, spicy, and umami. And it doubles as a marinade for the steak, so making the whole dish so much easier.
• Variety of textures – Tender marinated steak, crisp lettuce, crunchy cucumbers, juicy tomatoes, herby Thai basil. It’s my Thai-inspired take on steak salad .
• Clean ingredients – No hidden sugars, starches, or soy. And I can usually find the simple ingredients at my local grocery store.
• Quick and easy meal – Aside from the hands-off marinating time, this dish takes just around 15 minutes if you pan sear the steak. I often make this Thai beef salad for lunch , but it’s also a nice, quick light dinner if you add a side of shiitake mushrooms or egg drop soup .

Ingredients & Substitutions

Here I explain the best ingredients for my Thai steak salad recipe, what each one does, and substitution options. For measurements, see the recipe card .

Steak:

The steak itself doesn’t need much, because the marinade (next section) works the magic.

• Steak – I used flank steak for my Thai beef salad, because it cooks fast and absorbs the marinade beautifully, but lately I’ve been loving it even more with skirt steak . You can also opt for sirloin steak .
• Sea Salt – In addition to flavor, salt actually helps tenderize the meat. My rule of thumb is a teaspoon of salt to every pound of meat, but I use a bit less here because the marinade is salty.
• Olive Oil – My go-to for searing the steak. Avocado oil works great, too.

Dressing & Marinade:

I use the marinade as a dressing for a double dose of flavors — in less time!

• Coconut Aminos – This is the base. I like this brand . You can substitute low sodium soy sauce, but I prefer coconut aminos (my favorite soy sauce substitute ) because it’s naturally sweet, lower in sodium, and adds a great depth of flavor.
• Olive Oil – Again, feel free to use avocado oil.
• Lime Juice – Adds a bright, tangy flavor to the dish, and also tenderizes the meat. Bottled works fine for convenience. You can substitute lemon juice if needed.
• Fish Sauce – I love this for a deep, savory umami flavor that’s so familiar in Thai cuisine. You can find it in most grocery stores in the international aisle or at any Asian market, but many brands have processed ingredients, so I buy this one .
• Thai Red Curry Paste – This paste of red chili peppers, garlic, and lemongrass adds a flavorful kick of heat. You’ll find it in the same place as the fish sauce.
• Black Pepper – Optional, as the curry paste might be spicy enough.

VARIATION: Make it a little sweet!

The Thai beef salad dressing already has so much flavor going on, but if you like it sweeter, feel free to whisk in 1-2 tablespoons of honey (or my natural sugar free honey ).

You can easily customize the veggies (try some of the ones from my regular Thai salad !), but here’s what I add to this one:

• Lettuce – I used chopped bibb lettuce, but feel free to swap it out with romaine, mixed greens, or even spinach.
• Veggies – Crisp cucumbers and grape tomatoes give my Thai beef salad a nice contrast of crunchy and juicy. Use any kind you’ve got. Sometimes I throw in bell peppers, too.
• Fresh Herbs – I use fresh cilantro and Thai basil for those classic Thai flavors. Thai basil can be a bit tricky to find, so regular basil or even mint leaves can work well instead.
• Onion – I like the bite and color of red onion here. You can also use shallots or green onions if you prefer a milder flavor.

How To Make Thai Beef Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the dressing and marinade. Just whisk together the coconut aminos, olive oil, lime juice, fish sauce, Thai red curry paste, and black pepper.
2. Marinate the steak . Season the steak with sea salt. Place it into a zip lock bag or a baking dish with half of the marinade. Turn to coat, seal the bag or cover the dish, and let it marinate.

1. Mix up the salad . Combine the lettuce, cucumbers, tomatoes, cilantro, Thai basil, and red onion in a large bowl or platter.
2. Cook the steak . I cooked the steak in a grill pan for the pictures, but you can also pan sear in a regular cast iron skillet, broil it, or grill it. I’ve got options in my post on how to cook flank steak , just use the marinade here instead for my Thai beef salad recipe.
3. Combine. Place the sliced beef on top of the greens. Serve the dressing on the side to drizzle over the salad. (You can also toss it together, but I think it’s prettier to just drizzle on top.) Enjoy!

My Recipe Tips

• Don’t marinate the meat for longer than 24 hours. It can get mushy after that. And I find that 2-3 hours is the minimum to make the steak tender.
• If using a baking dish, make sure it is small enough, so the marinade covers most of the steak. I prefer to use a sealed bag, but sometimes I use a glass dish like this and cover in plastic wrap.
• Use a meat thermometer . It’s the best way to cook your steak perfectly. I aim for medium-rare (130 degrees F) to medium (140 degrees F), but I’ve got a time and temperature chart for any doneness you like in my flank steak recipe .
• Rest the steak after cooking. This lets the juices settle, so they don’t all run out when you cut into it. And the temp rises another 5 degrees when it rests.
• Slice the steak thinly. It’s more tender to eat that way.

Storage & Meal Prep

• Store: Keep the salad, steak, and dressing separate in the fridge, and they’ll stay fresh for 2-3 days. If you already mixed in the dressing, you’ll want to eat it the same day.
• Meal prep: I love this Thai beef salad for meal prep, since so many of the components store well. You can marinate the beef up to 24 hours ahead. That means your dressing is ready too, and you can chop the veggies in advance as well. From there, it takes just minutes to cook and assemble the day-of!

More Thai-Inspired Recipes

My favorite things about Thai food are the bold flavors, and often, bright colors. Try one of my other recipes next:

Thai Basil Chicken

Chicken Satay

Shrimp Lettuce Wraps

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Marinade/Dressing:

• 1/4 cup Coconut aminos (or low sodium soy sauce) ▢
• 1/4 cup Olive oil ▢
• 2 tbsp Lime juice ▢
• 1 tbsp Fish sauce ▢
• 1 tbsp Thai red curry paste (or more to taste) ▢
• 1/4 tsp Black pepper (optional) ▢

Steak:

• 1 1/2 lb Flank steak ▢

• 1 tsp Sea salt ▢

• 1 tbsp Olive oil ▢

• 6 cups Bibb lettuce (chopped) ▢

• 1 cup Cucumbers (chopped) ▢

• 1 cup Grape tomatoes (halved) ▢

• 1/4 cup Fresh cilantro (chopped) ▢

• 1/4 cup Thai basil (cut into ribbons) ▢

• 1/4 cup Red onion (optional; sliced into thin half-moons) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a small bowl, whisk together the marinade/dressing mixture: coconut aminos, olive oil, lime juice, fish sauce, Thai red curry paste, and black pepper, if using. If you like more heat, add more curry paste or black pepper to taste.
2. Season the steak on both sides with sea salt. Place the steak in a single layer in a small baking dish and or in a zip lock bag. Pour 1/2 cup of the marinade over the steak and move around to coat. Reserve the remaining marinade mixture to use as salad dressing.
3. Cover the meat with plastic wrap (if marinating in a baking dish) and refrigerate for at least 2 hours , up to 24 hours. Cover the reserved dressing and refrigerate that as well.
4. When the meat is done marinating, combine all the salad ingredients in a large bowl.
5. Remove the meat from the marinade. Cook flank steak like this (there are broil, pan sear, or grill options).
6. Let the beef rest for 5 minutes after cooking, then slice very thinly against the grain.
7. Arrange the Thai beef over the salad and drizzle the dressing on top.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: ~2 cups, or 1/4 of the entire recipe

Nutrition info does not include the optional red onions.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Thai Beef Salad

Gratitude Moment

This is not at all related to this Thai steak salad (lol), but we picked up our girls from a 5-day overnight camp today, so all I can think about is how much I missed them! They love this camp each year and I’m so happy they get to have this learning experience, but it sure is hard.

Why are they growing up so fast? Does your family have any traditions every summer?

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Thai Beef Salad

My Thai beef salad recipe has tender marinated steak, crisp vegetables, and the spicy marinade doubles as a dressing. So fresh and flavorful!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/spicy-thai-beef-salad-recipe/

Ingredients

Marinade/Dressing:

• 1/4 cup Coconut aminos (or low sodium soy sauce)
• 1/4 cup Olive oil
• 2 tbsp Lime juice
• 1 tbsp Fish sauce
• 1 tbsp Thai red curry paste (or more to taste)
• 1/4 tsp Black pepper (optional)

Steak:

• 1 1/2 lb Flank steak

• 1 tsp Sea salt

• 1 tbsp Olive oil

• 6 cups Bibb lettuce (chopped)

• 1 cup Cucumbers (chopped)

• 1 cup Grape tomatoes (halved)

• 1/4 cup Fresh cilantro (chopped)

• 1/4 cup Thai basil (cut into ribbons)

• 1/4 cup Red onion (optional; sliced into thin half-moons)

Instructions

1. In a small bowl, whisk together the marinade/dressing mixture: coconut aminos, olive oil, lime juice, fish sauce, Thai red curry paste, and black pepper, if using. If you like more heat, add more curry paste or black pepper to taste.
2. Season the steak on both sides with sea salt. Place the steak in a single layer in a small baking dish and or in a zip lock bag. Pour 1/2 cup of the marinade over the steak and move around to coat. Reserve the remaining marinade mixture to use as salad dressing.
3. Cover the meat with plastic wrap (if marinating in a baking dish) and refrigerate for at least 2 hours , up to 24 hours. Cover the reserved dressing and refrigerate that as well.
4. When the meat is done marinating, combine all the salad ingredients in a large bowl.
5. Remove the meat from the marinade. Cook flank steak like this (there are broil, pan sear, or grill options).
6. Let the beef rest for 5 minutes after cooking, then slice very thinly against the grain.
7. Arrange the Thai beef over the salad and drizzle the dressing on top.

Maya’s Recipe Notes

Serving size: ~2 cups, or 1/4 of the entire recipe

Nutrition info does not include the optional red onions.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)