Thai Grass-Fed Beef Salad


  • 1 pounds of grass-fed fajita strips
  • salt and pepper
  • 3 TB vegetable oil
  • 1/4 cup of lime juice from 2 limes
  • 1/4 cup of fish sauce
  • 2 TB brown sugar
  • 2 tsp Asian chili-garlic sauce
  • 1/2 head napa cabbage, thinly sliced
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped roasted peanuts
  • 4 oz of dried vermicelli noodles
  • Servings: 4
  • Prep Time: 45 minutes
  • This Recipe is: Dairy Free, Egg Free, Gluten Free
  • Cook For: Dinner, Lunch
  • Cuisine Type: Asian
  • Author: Adapted from America's Test Kitchen


  1. Pat strips dry with a paper towel. Salt and pepper the strips.
  2. Heat 1 TB of vegetable oil in a skillet over medium-high heat
  3. Once you see steam rising off the skillet, you are ready to grease it with a little fat and begin searing.
  4. Sear the strips over direct heat for 2 minutes per side, then move them off the heat, cover, and cook an extra 4 minutes (or until desired doneness).
  5. Once cooked, leave the strips to rest for 5 minutes.
  6. Soak the vermicelli noodles in warm water for 10-15 minutes until soft. Drain and rinse in cold water. Set aside.
  7. Whisk lime juice, fish sauce, sugar and chili-garlic sauce in a large bowl until sugar dissolves. Drizzle 3 TB of the mixture over the meat.
  8. Whisk remaining oil into the remaining lime juice mixture and add the cabbage and mint and toss to combine. Add steak and peanuts and serve over vermicelli noodles.

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