Thai Beef

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thai beef salad

Prep everything ahead and even cook the meat the night before serving. Make it a meal by serving with a salad and rice or noodles and veggies. 

Avoid overcooking the steak. This shoulder cut is tender and full flavored when served medium-rare or rare.

Serve the meat, thinly sliced with salad, lettuce wraps, rice or Asian noodles and with the remaining marinade drizzled over the top.

Make sure to use a great quality extra virgin olive oil. We love Colavita!

  • Duration
  • Cook Time
  • Prep Time
  • 4-5Servings


  • Zest and juice of 1 lime
  • 2 teaspoons grated fresh ginger, or 1 teaspoon dried
  • 1 jalapeño, stemmed and seeded, finely minced
  • 5 garlic cloves, minced
  • ⅓ cup soy sauce
  • 1 tablespoon brown sugar
  • ¼ cup extra virgin olive oil, such as Colavita

  • Kosher salt
  • Freshly ground black pepper
  • 1 (1-pound) oyster steak (boneless blade steak)


  1. Whisk together lime zest and juice, ginger, jalapeno, garlic, soy, sugar, evoo, salt and pepper. Rub meat with 2 teaspoons of marinade, reserve the remaining to drizzle over top. Allow meat to marinate for at least 4 hours or overnight.
  2. Heat grill or sauté pan to medium-high.
  3. Rub grates on grill or lightly coat saute pan with evoo.
  4. Grill or sear meat on each side for about 3 to 4 minutes. Remove from heat and allow to rest, loosely tented with foil for 10 minutes. Slice thinly.

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