Thai Beef Salad (gluten free + dairy free)
Quick and easy to whip up, this Thai Beef Salad is packed full of flavor! Make it a full meal or use it to stuff on-the-go wrap sandwiches. (gluten free and dairy free)
Have you ever been in a salad rut?
Like, you are tired of eating the same salad over and over and need some major salad inspo?
Don’t worry, I’ve been there many times. But, my favorite thing about salads is that once your creative juices start flowing, you are bound to create a salad masterpiece!
This Thai Beef Salad is one of my favorites when I want to switch things up.
Its light and fresh and comes together in no time. I use shredded beef, but any cut of steak will also work well! One the meat is cooked, all you have to do is toss everything together and voilà , your salad is done!
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Thai Beef Salad (gluten free + dairy free)
Ingredients
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce or coconut aminos
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
- 1 lb shredded beef
Salad
- 2 tsp fresh ginger grated
- 2 tbsp avocado oil
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp coconut sugar
- juice from 2 limes
- black pepper to taste
- 9 oz about 6 cups slaw mix (shredded red cabbage, green cabbage, and carrots)
- 2 cups baby spinach
- 1/2 red onion chopped
- 1/4 cup cilantro chopped
- 1/2 cup sliced almonds
- 1 red chili sliced
- lime wedges for serving
Instructions
Beef
- Whisk together garlic, ginger, rice wine vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl. Place beef in a gallon size zip-top bag along with marinade. Toss to combine. Set aside to marinade for 30 minutes.
- Meanwhile, prepare salad dressing. In a small bowl, combine ginger, avocado oil, rice wine vinegar, soy sauce, coconut sugar, lime juice, and black pepper.
- In a large bowl, add slaw mix, baby spinach, red onion, cilantro, almonds, and dressing. Toss to combine.
- Heat a skillet over high heat. Cook beef 6-8 minutes, or until fully cooked. If using a cut of steak, cook to desired doneness. Remove beef from skillet and place over salad. Top with sliced red chili, and serve with extra lime wedges.
