Recipe courtesy of Ann-Marie Murrell

Cold Thai Beef Salad

I love making this salad the night after a big beef dinner. It's lighter and more refreshing than next-day beef sandwiches! The vegetables I've used vary every time, depending on what I have on-hand. Shrimp also works well, if you don't have beef.
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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 6 to 8 servings
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3 tablespoons red wine vinegar

1 tablespoon sugar

1 tablespoon soy sauce

1/2 tablespoon crushed pepper, or to taste

1/2 teaspoon sesame oil

1/2 teaspoon sesame seeds

Salt and freshly ground black pepper


2 cups leftover beef (steak, brisket, etc.), thinly sliced

1 head iceberg lettuce, shredded

1/2 cup mung bean sprouts

1/2 cup shredded carrots

1/2 cup cilantro leaves, roughly chopped

1 red bell pepper, julienned

1/2 red or yellow onion, thinly sliced

3 tablespoons fresh mint leaves, chopped

Sesame seeds, for garnish


  1. To make the Dressing: Mix together all the ingredients and chill.
  2. To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.