Thai beef and cucumber salad is a full meal disguised as a salad: flank steak marinated in coconut aminos, lime, and ginger, then stir-fried and cooled over cucumber, tomatoes, and red onion with basil and cilantro. The dressing — lime, fish sauce, sesame oil, and Thai chili — is pungent, tangy, and remarkably fresh. It eats like a Bangkok street stall in your own kitchen.
SERVES 4
This pungent, tangy and remarkably fresh salad makes a delicious and filling meal!
INGREDIENTS
FOR THE MARINADE:
1 ½ lbs/680 g flank steak
⅓ cup/80 ml coconut aminos
2 tbsp/30 ml lime juice
1 tbsp/15 g fresh ginger, minced
2 garlic cloves, crushed
½ tsp sea salt
FOR THE DRESSING:
3 tbsp/45 ml fresh lime juice
1 tbsp/15 ml fish sauce
1 tbsp/15 ml sesame oil (unrefined, expeller- or cold-pressed)
1 tbsp/15 ml coconut aminos
2 tsp/10 g fresh ginger, minced
1 clove garlic, minced
1 Thai hot pepper, minced
1 tsp/7 g raw honey
1 cup/130 g red onion, thinly sliced filtered water
2 tbsp/30 ml expeller-pressed coconut oil
1 cup/160 g cucumber, peeled, sliced and halved
1 cup/160 g cherry tomatoes, halved
¼ cup/7 g fresh basil leaves, julienned
½ cup/15 g fresh cilantro leaves
COOKING INSTRUCTIONS
Cut beef into pieces about 1 ½ inches/4 cm long and ½ inch/1 cm wide. Combine beef marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator for at least 2 hours, up to overnight.
Whisk together dressing ingredients and set aside. Cover red onion with filtered water and let sit for 10 minutes to take out the bite. Remove steak from marinade; discard marinade. Heat coconut oil in large skillet over medium-high heat until hot. Add beef and stir-fry for 5 minutes, until it is lightly cooked through. If the pan is not large enough, do this in batches. Let the beef rest for 5–10 minutes and allow to cool. Toss onions, cucumber, tomatoes and dressing in a bowl. Mix to combine. Fold in basil and cilantro. Top with beef and serve.
Pro Tips
- Cut the beef into long, thin strips and marinate at least two hours — the coconut aminos and lime tenderize the flank and season it all the way through.
- Soak the sliced red onion in filtered water for 10 minutes to take the raw bite out; it should stay crunchy, not harsh.
- Rest the cooked beef 5 to 10 minutes and let it cool before it goes on the salad — warm beef wilts the herbs and turns the cucumber soft.
- Stir-fry in batches if your pan is crowded; five minutes of genuine high heat is what gives the beef its seared edges.
- Julienne the basil and fold it in at the very end — basil bruises and darkens if it sits in the dressing.
Frequently Asked Questions
Can I serve this salad warm?
It's designed as a cool salad — the rested, cooled beef against crisp vegetables is the point. If you prefer it warm, reduce the chill time and serve immediately after tossing.
How spicy is it?
One minced Thai hot pepper gives a lively, authentic heat. Seed it for a gentler salad, or add a second pepper if your table likes real fire.
Can I use another cut of beef?
Flank steak is ideal for its texture and quick cook, but sirloin or skirt steak work well cut into the same thin strips.
What can I use instead of coconut aminos?
Tamari works in the same quantity if you tolerate soy. The flavor is saltier and slightly less sweet, so taste the marinade before committing.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Cut beef into pieces about 1 ½ inches/4 cm long and ½ inch/1 cm wide.
- Combine beef marinade ingredients in large bowl.
- Add beef; toss to coat.
- Cover and marinate in refrigerator for at least 2 hours, up to overnight.
- Whisk together dressing ingredients and set aside.
- Cover red onion with filtered water and let sit for 10 minutes to take out the bite.
- Remove steak from marinade; discard marinade.
- Heat coconut oil in large skillet over medium-high heat until hot.
- Add beef and stir-fry for 5 minutes, until it is lightly cooked through. If the pan is not large enough, do this in batches.
- Let the beef rest for 5–10 minutes and allow to cool.
- Toss onions, cucumber, tomatoes and dressing in a bowl.
- Mix to combine.
- Fold in basil and cilantro.
- Top with beef and serve.
