Thai Beef Salad

Thai Beef Salad

Nothing says summer quite like a big, healthy salad, piled with meat! We know you’ll love this Thai Beef Salad!


2 beef tenderloin
5-6 small cucumbers, sliced
1 cup halved cherry tomatoes
2 fresh green onions, sliced
¼ cup fresh mint, sliced thin
Crushed red pepper to taste
Big Green Egg Nashville Hot seasoning, optional to taste
Salt and black pepper to taste
2 cups cooked Jasmine rice – cook according to package


Set the Big Green Egg for direct cooking without a convEGGtor at 500°F/260°C.

Season the tenderloin with salt, black pepper, and crushed red pepper to taste. If you like your steak spicier you can use Big Green Egg Nashville Hot seasoning. Let it sit for 15 minutes. Place the steak on the grill and cook for two minutes, flip, cook two nmore minutes, then flip one last time and cook for two additional minutes. Check the internal temperature with a food thermometer for the desired doneness. Remove to a platter, season with salt and pepper cover to keep warm.

In a large mixing bowl combine cucumber, tomato, green onions, and mint. Drizzle with about three tablespoons of dressing and toss together. Taste and add more dressing if needed.

Slice the tenderloin steak thin. To serve, layer platter with the fresh salad greens, add rice, sliced beef, and top with the cucumber and tomato salad. Drizzle with fresh lime juice and add additional crushed red pepper to taste.


It’s best to serve the Thai beef salad right away. You can chill the leftover in the fridge, and the flavor gets stronger as it chills.

Salad Dressing Ingredients

1½ tbsp fish sauce
Fresh spring greens
Crushed red pepper to taste
4 fresh limes, cut in half

Salad Dressing Instructions

For the salad dressing, in a medium-size bowl, squeeze the limes for the juice, add a pinch of crushed red pepper (to taste)  and 1 ½ teaspoon of fish sauce. Taste and adjust to make it milder or spicier to your taste. Add black pepper to taste.

Recipe and photo from Big Green Egg.