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Thai Beef Salad with Fresh Herbs

Ready in 30 minutes

Serves 4 people

Recipe by Martha Stewart, adapted by Melanie Boldt


2 tablespoons soy sauce

2 teaspoons fish sauce

2 teaspoons sugar

12 ounces Flat Iron, Denver or Flank steak (really any steak works!)

2 heads Bibb lettuce, torn into bite-size pieces

1 cucumber, peeled, seeded, and sliced

1/4 inch thick 1 cup cherry tomatoes, halved

2 carrots, shaved with a vegetable peeler

1/4 cup packed fresh mint leaves

1/4 cup packed basil leaves

Ginger Lime Dressing:

2 tablespooons fish sauce

2 teaspoons toasted sesame oil

2 teaspoons sugar

1 tablespoon minced peeled fresh ginger

1 small minced jalapeno

2 tablespoons fresh lime juice


  1. In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar, Add steak, turning to coat, and marinate at room temperature 15 minutes (or in refrigerator, overnight).
  2.  Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook, until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.
  3. In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint, and basil. Add dressing and steak and toss to combine. Serve immediately.