Spicy Thai Beef Salad


  • For the steak:
  • 2-pound cut of ribeye steak (or any affordable cut of meat)
  • 4 tablespoons sugar free fish sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon black pepper
  • 1 clove garlic, smashed
  • 1 tablespoon olive oil
  • For the dressing:
  • 6 tablespoons sugar free fish sauce
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons chili flakes
  • 4 tablespoons lime juice
  • For the salad:
  • 1/2 cup sliced shallots
  • 1 cup mint leaves
  • 1/2 cup finely chopped cilantro
  • 1/2 cup sliced green onions
  • 2 tablespoons toasted cashew powder


  1. Prepare the steak: In a shallow bowl or zip-top bag, mix together the fish sauce, apple cider vinegar, black pepper and garlic. Add in the ribeye steak and marinate for 20 minutes at room temperature.
  2. Preheat a skillet or grill over medium-high heat with the olive oil. Add the ribeye and cook on each side for 3 to 4 minutes for medium-rare or 5 to 6 minutes for medium. Remove steak from heat, rest for at least 10 minutes, and then thinly slice the steak against the grain.
  3. Make the dressing: In a large mixing bowl, add all of the ingredients, and mix until well combined. Taste and adjust spice and lime juice to your preference.
  4. Make the toasted cashew powder: Toast the cashews in a skillet over medium heat until golden brown and fragrant, making sure to stir the nuts around. Place the cashews in a mortar and grind with a pestle until they reach a fine powder. (Alternatively, you can grind them in a food processor.)
  5. Assemble the salad: In the mixing bowl with the dressing, add the sliced ribeye steak, sliced shallots, mint leaves, chopped cilantro, green onions and cashew powder. Gently mix until everything is coated with the dressing. Serve immediately with veggies like cucumbers and cabbage wedges.