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Spicy Thai Beef Salad (Whole30, Paleo)

Cuisine Thai
Keyword paleo, thai food, whole30
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 20 minutes
Servings 2 people


Ribeye Steak

  • 1 lb ribeye steak or any cut of meat
  • 2 tbsp fish sauce
  • 1 tbsp apple cider or apple juice
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil or any cooking fat


  • 3 tbsp fish sauce
  • 1 tbsp apple cider or apple juice
  • 2 tsp chili flakes more if you want
  • 2 tbsp lime juice

Spicy Thai Beef Salad

  • 1/4 cup sliced shallots
  • 1/2 cup mint leaves removed from stem
  • 1/4 cup finely chopped sawtooth coriander or regular cilantro
  • 1/4 cup sliced green onions
  • 1 tbsp toasted cashew powder*


Ribeye Steak

  1. In a shallow bowl or ziplock bag, mix together the fish sauce, apple cider, and black pepper. Add in the ribeye steak and marinate for 20 minutes at room temperature.

  2. Preheat a skillet or grill over medium-high heat with avocado oil. Add the ribeye and cook on each side 3-4 minutes for medium-rare or 5-6 minutes for medium.

  3. Remove steak from heat, rest for at least 10 minutes, and then thinly slice the steak against the grain.


  1. In a large mixing bowl, add all of the ingredients, and then mix until well combined. Taste to see if you want it spicier or if it needs more lime juice. Adjust to your preference.

Spicy Thai Beef Salad

  1. To the mixing bowl with the dressing, add in the sliced ribeye steak, sliced shallots, mint leaves, chopped cilantro, green onions, and cashew powder.

  2. Gentle mix until everything is coated with the dressing.

  3. Serve immediately with veggies like cucumbers and cabbage wedges.

Recipe Notes

*Toasted Cashew Powder:

  1. Toast the cashew in a skillet over medium heat until golden brown and fragrant making sure to move it around. It will be about 10-15 minutes.

  2. Place the cashews in a mortar and grind until it's a fine powder with a pestle. You can also grind it in a food processor.