Warm Thai Beef Salad with Bell Pepper
Spicy, with a tender steak - an Asian-style dinner! Warm Thai beef salad with bell pepper is perfect for any occasion, from celebrations to family dinners. Mint, cilantro, chili, and peanuts create an authentic, recognizable Asian flavor bouquet.
Updated : 19 January, 2026
Easy
About 30 min.
Ingredients
400 grams
Beef
150 grams
Tomato
30 grams
Peanut
1
Bell pepper
1
Cucumber
1
Onion
1
Chili pepper
15 grams
Mint
15 grams
Cilantro
1 tablespoon
Olive oil
to taste
Ground black pepper
to taste
Salt
Sauce
2 tablespoon
Lime juice
1 tablespoon
Brown sugar
1 tablespoon
Sesame oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the remaining ingredients. This salad can be made with sesame; I used peanuts. Rinse the herbs and pat dry. Strip the leaves from the mint and cilantro stems. For the dressing, you can add 1 Tbsp fish sauce if you like. Lime juice can be replaced with lemon juice.
Step 2
In a small bowl, combine sesame oil, lime juice, and brown sugar. Whisk thoroughly until smooth.
Step 3
Remove the seeds and stem from the bell pepper and slice it into thin strips.
Step 4
Cut the tomatoes into not-too-large wedges. Choose tomatoes that are juicy but firm - soft tomatoes don’t hold their shape and will ruin the look of the dish.
Step 5
Slice the cucumber into half-moons. If the cucumber has a tough skin and large, hard seeds, remove them.
Step 6
Slice the red onion into thin strips. Red onion can be replaced with regular yellow or white onion.
Step 7
Slice the chili pepper into rounds and remove the seeds. Combine the prepared vegetables and herbs in a bowl and gently toss, trying not to crush the tomatoes.
Step 8
Roughly chop the roasted peanuts with a knife. You can use packaged roasted salted peanuts, or toast raw peanuts in a dry skillet.
Step 9
Cook the meat last, after the vegetables and dressing, because the salad is served warm. Rinse the beef and pat it completely dry with paper towels - excess moisture will prevent searing and the meat will steam instead. If the piece is thick, cut it lengthwise into thinner steak pieces (about 1.5-2 cm / 0.6-0.8 in thick). Rub the beef all over with olive oil, then season with salt and pepper.
Step 10
In a dry skillet over high heat, sear the beef steaks for 3 minutes per side (or longer, depending on your preferred doneness). Transfer to a cutting board and let rest under foil for 5 minutes so the juices redistribute. Then slice the steaks thinly.
Step 11
Arrange the vegetable mix on a platter, top with the beef slices, sprinkle with chopped peanuts, and drizzle with the dressing. Serve immediately while the beef is still warm. Enjoy!
Author note
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