Beef Thai Salad - Canadian Beef | Canada Beef

Beef Thai Salad

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Beef Thai Salad

  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Serving: 5



1 tbsp (15 mL) cornstarch

1 tbsp (15 mL) sodium-reduced soy sauce

1 tbsp (15 mL) minced ginger root

1 tbsp (15 mL) fresh lime juice

2 cloves garlic, minced

1 tsp (5 mL) sesame oil

1 tsp (5 mL) Asian chili sauce

1 lb (500 g) Beef Strip Loin, Top Sirloin or Flank Steak, thinly sliced

Chili-Lime Vinaigrette:

1 tsp (5 mL) grated lime rind

1/4 cup (50 mL) fresh lime juice

2 tbsp (30 mL) rice vinegar

1 tbsp (15 mL) EACH sodium-reduced soy sauce and liquid honey

Dash Asian chili sauce


4 tsp (20 mL) canola oil, divided

1 cup (250 mL) halved grape tomatoes

½ cup (125 mL) julienned cucumber

½ cup (125 mL) julienned sweet yellow pepper

½ cup (125 mL) julienned red onion

8 cups (2 L) torn romaine lettuce



Combine cornstarch, soy sauce, ginger root, lime juice, garlic, sesame oil and chili sauce in a medium bowl. Add beef and toss to coat; let stand 10 minutes. Discard marinade.


Whisk together all ingredients in a small bowl. Set aside. (Makes 1/2 cup (125 mL)) vinaigrette.

To make salad:

Heat 1 tsp (5 mL) canola oil in large frypan or wok over medium-high heat. Stir-fry tomatoes, cucumber, yellow pepper and onion until hot and just wilted; transfer to clean bowl. Heat remaining canola oil in same pan; stir-fry beef until browned and cooked. Add to wilted vegetables; toss to combine. Set aside.

Add prepared vinaigrette to pan. Cook and stir over medium heat until slightly thickened and hot, scraping up browned bits from the bottom of the pan. Toss romaine with just enough hot vinaigrette to moisten; divide among 5 rimmed dinner plates. Top romaine with beef and vegetable mixture. Drizzle any remaining vinaigrette over each serving