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+ servings

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)
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine Thai
Servings 4 -6 servings


  • 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
  • ½ tsp red pepper flakes
  • 1 lb shredded beef


  • 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
  • ½ red onion chopped
  • ¼ cup cilantro chopped
  • ½ cup sliced almonds
  • 1 red chili sliced
  • lime wedges for serving



  • 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.
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