Recipes Ingredients Meat & Poultry Beef Recipes Thai Beef Salad 3.4 (66) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 9, 2019 Print Share Share Tweet Pin Email Photo: Dana Gallagher Servings: 6 When making protein-rich foods, consider the whole package. Sirloin, for example, has about half the saturated fat on a porterhouse steak. Ingredients 6 tablespoons fresh lime juice (about 3 limes) 2 ½ tablespoons Thai fish sauce (nam pla) 1 fresh Thai or serrano chile (about 1 tablespoon), seeded and finely chopped 1 teaspoon sugar 2 teaspoons finely chopped fresh cilantro 2 teaspoons finely chopped fresh mint 4 scallions, white and pale-green parts only, thinly sliced on the diagonal 3 shallots, thinly sliced into rings 3 kirby cucumbers, peeled, halved lengthwise, and cut into ¼-inch-thick half-moons 12 ounces baby arugula (about 5 cups) 2 tablespoons olive oil 1 boneless sirloin steak (1 ½ pounds) ½ teaspoon coarse salt Freshly ground pepper ½ cup unsalted peanuts, coarsely chopped (about 2 ½ ounces) Directions Preheat oven to 400 degrees. Make dressing: Whisk together lime juice, fish sauce, chile, and sugar in a small bowl until sugar is dissolved. Stir in cilantro and mint. Set aside. Toss together scallions, shallots, cucumbers, and arugula in a large bowl; set aside. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle steak all over with salt; season with pepper. Brown steak, turning once, about 2 minutes per side. Transfer skillet to oven; cook steak to desired doneness, about 6 minutes for medium-rare. Transfer steak to a cutting board, and let stand at least 5 minutes. Cut steak across the grain into 1/4-inch-thick slices. Add steak to salad. Drizzle with dressing, and toss. Sprinkle with peanuts. Print