Thai Beef SaladExciting flavors combine in Thai Beef Salad. Photo courtesy Dakota Beef Company.




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April 2007

Product Reviews / Main Nibbles / Meat & Poultry

Recipe: Thai Beef Salad

Ancient Flavors With An Exciting, Modern Taste

The delicious flavors in this healthy salad are a treat for everyone who doesn’t live near a good Thai restaurant. You can vary the recipe with chicken and chopped mango. Serves six as a side salad or three large luncheon portions.


  • 8 ounces flat rice noodles (or angel hair pasta)
  • 1 pound Dakota Beef Certified Organic flank steak or skirt steak
  • 1 tablespoon peanut oil
  • Salt and pepper to taste
  • 1/2 cup fresh lime juice (about 4 limes)
  • 1/3 cup soy-ginger sauce
  • 1 red bell pepper, thinly sliced lengthwise
  • 1 cup bean sprouts
  • 1 cup chopped fresh pineapple
  • 1 bunch fresh mint leaves
  • 1/2 cup dry-roasted peanuts, chopped


  1. Boil noodles according to package directions until al dente, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and set aside.
  2. Brush steak with oil, salt and pepper. Grill, broil or pan fry steak to desired doneness (best medium or medium rare). Slice thinly across the grain.
  3. In a large bowl, whisk lime juice and soy ginger sauce. Add noodles, beef, peppers, bean sprouts, pineapple, mint and 1/4 cup peanuts. Toss to coat. Serve immediately, topped with remaining peanuts.

Nibble Tip

Store fresh mint roots in a glass of water in the refrigerator—they’ll keep longer. Cover the top with a plastic bag as well.








Photograph by Ben Fink from the book Indian Home Cooking, by Suvir Suran and Stephanie Lyness.

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Recipe and photo © Dakota Beef Company. All rights reserved. All other material Lifestyle Direct, Inc. All rights reserved. 

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