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Spicy Beef Salad, Thai-American Style

Spicy Beef Salad, Thai-American Style

This recipe is from our "Thai-American" section, which contains dishes that would not typically be found in Thailand. These dishes have been developed and/or popularized in America.


For 4 Person(s)


  • 3 Tablespoons Soy Sauce, Divided
  • 1 1/2 Tablespoons Brown Sugar, Packed Firmly
  • 2 Tablespoons Water
  • 3/4 Pound Round Steak, Thinly Sliced
  • 4 Ounces Spaghetti, or Other Long Thin pasta
  • 1 Teaspoon Vegetable Oil
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 Clove Garlic, Crushed
  • 1 Teaspoon Sesame Oil
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 4 Cups Shredded Chinese Cabbage
  • 1 1/2 Cups Grated Carrot
  • 1 Cup Sliced Green Onion
  • 1/4 Cup Chopped Fresh Cilantro
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Method for Spicy Beef Salad, Thai-American Style

In a bowl combine 1 tablespoon of the soy sauce, 1 tablespoon of the brown sugar and water; pour over steak. Cover and marinate for 30 minutes. Meanwhile, cook spaghetti according to package directions; drain and set aside to cool. Drain beef, discarding marinade. In a nonstick skillet, heat oil and sauté beef over high heat until browned, about 3 minutes. Remove from pan and cool. In a small bowl whisk remaining 2 tablespoons soy sauce and remaining 1/2 tablespoon brown sugar with vinegar, lemon juice, garlic, sesame oil and red pepper flakes. Toss beef with spaghetti, cabbage, carrot, green onion and cilantro in a large bowl. Pour dressing on top and toss to coat. Serve cold or at room temperature.



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