Thai Weeping Tiger Grilled Beef Salad

Thai beef salad
James de Wall / Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 2 servings
Nutrition Facts (per serving)
810 Calories
43g Fat
39g Carbs
69g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 810
% Daily Value*
Total Fat 43g 55%
Saturated Fat 15g 74%
Cholesterol 135mg 45%
Sodium 4682mg 204%
Total Carbohydrate 39g 14%
Dietary Fiber 6g 21%
Total Sugars 21g
Protein 69g
Vitamin C 77mg 385%
Calcium 195mg 15%
Iron 10mg 54%
Potassium 1771mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai beef salad is named after the famous grilled beef dish in Thailand, "Weeping Tiger Beef." There are various stories to back up the name, one that the chilies in the sauce made a tiger weep; the other is that a tiger cried when a hunter killed and took away his cow.

The recipe calls for sirloin or your favorite cut of beef which is marinated and then quickly grilled and served over salad greens with tomatoes and fresh herbs. It is then tossed with a flavor-popping Thai dressing for a delicious treat that's perfect for a summer dinner or special lunch.



  • 2 tablespoons fish sauce

  • 2 tablespoons soy sauce

  • 2 teaspoons granulated sugar

  • 2 cloves garlic, minced

  • 1/4 teaspoon ground coriander

  • 1/8 teaspoon freshly ground black pepper


  • 1 to 2 tablespoons fish sauce

  • 3 tablespoons lime juice, or lemon juice

  • 1 1/2 tablespoons soy sauce

  • 1/2 to 1 fresh red chile pepper, minced, or 1/8 to 1/2 teaspoon cayenne pepper or chile flakes. to taste

  • 1 to 2 teaspoons brown sugar, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Stir marinade ingredients together in a cup and spoon over steaks, turning them to ensure all sides are saturated. Set in the refrigerator to marinate at least 20 minutes or up to 4 hours.

  3. Stir dressing ingredients together in a cup, adjusting the fish sauce according to your desired level of saltiness. It should taste tangy with a balance of sweet and sour, spicy and salty.

  4. Place greens in a large salad bowl and add the onion, tomato, coriander, and mint. Set aside.

  5. Warm up your grill and lightly brush with vegetable oil. Grill steaks until cooked on the outside and slightly red on the inside (in Thailand this steak is served quite rare on the inside). Any leftover marinade can be brushed on after the first turning.

  6. Slice steak thinly and place over the salad along with 3/4 of the peanuts. Drizzle dressing over and toss. Portion out into bowls or individual plates and add a final topping of chopped peanuts and coriander.


  • This dish can also be served with rice instead of salad, which is the traditional way. If you decide to serve it with rice, use the dressing as a side sauce to be spooned over the meat before eating (see Weeping Tiger Beef Recipe).
  • The meat is served anywhere from medium-rare to rare, so feel free to grill according to your liking.

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