15-Minute Thai Beef Salad

I don’t know about you, but I am not a big salad person. If I go to a Thai restaurant, 95% of the time, I will order a Pad Thai or Pad See Ew. However, Thai beef salad is something that always gets me to debate if I should just order that instead of noodles. Predictably, I end up ordering both. Satisfied!

Super quick and flavorful Thai beef salad using leftover Montreal oven roast. It’s perfect for a busy workday lunch or dinner.

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Main, Salad, Low Carb
  • Cuisine: Thai


  • 8 ounces roast beef (Montreal oven roast), sliced
  • 3 cups Romaine lettuce
  • 1/2 cup cherry tomatoes, halved
  • half cucumber, thinly sliced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh basil leaves, chopped

For the salad dressing:

  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon canola oil
  • 1 tablespoon brown sugar
  • 1 teaspoon chili garlic sauce
  • 2 teaspoons fish sauce
  • 1 medium clove garlic, minced
  • 3/4 teaspoon fresh ginger, minced
  • 1/2 teaspoon red pepper flakes


  1. Combine beef, lettuce, tomatoes, cucumber, cilantro, mint, and basil in a large mixing bowl.
  2. Mix all salad dressing ingredients in a small bowl and pour over the beef salad. Toss until the dressing is well distributed through the entire salad. Divide the salad into two portions and serve.


Keywords: thai beef salad