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Thai Beef Salad

Thai Beef Salad
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The hot-and-sour dressing has an exotic flavor, yet has just a few ingredients.

  • 3 tablespoons
    fish sauce, or reduced-sodium soy sauce
  • 3 tablespoons
    brown sugar
  • 1 head
    iceberg lettuce, halved, cored and thinly sliced
  • 1 tablespoon
    canola oil, divided
  • 3/4 pound
    sirloin steak, trimmed of fat and thinly sliced
  • jalapeno or serrano chili peppers, seeded and minced
  • onion, finely chopped
  • 1 clove
    garlic, minced
  • orange, peeled and white pith removed, coarsely chopped
  • 1/4 cup
    fresh cilantro, chopped
  • 2 tablespoons
    dry-roasted peanuts, chopped
  1. Stir together fish sauce (or soy sauce) and brown sugar in a small bowl. Arrange lettuce on a platter or individual plates.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot but not smoking. Stir-fry beef, in batches, until browned on the outside and still pink inside, about 1 minute per batch. Spoon over the lettuce.
  3. Add the remaining 1 teaspoon oil to the pan and cook chili peppers, onions and garlic, stirring occassionally, until softened, about 1 minute. Add the fish-sauce (or soy-sauce) mixture and bring to a boil, stirring. Remove from the heat and stir in orange and cilantro. Spoon over the lettuce and beef, sprinkle peanuts over top and serve warm.
Nutritional Information

Makes: 4 servings
  • Calories304
  • Fat11 g
    • Saturated fat3 g
  • Cholesterol47 mg
  • Carbohydrates23 g
    • Dietary fiber3 g
  • Protein30 g
  • Sodium960 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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