Thai Beef Salad
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Thai Beef Salad
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Anything but boring, this Thai Beef Salad is a hearty side dish or easy main dish that you’ll want to serve all summer long. Juicy, flavorful steak goes on this salad filled with lots of vegetables and Thai flavors.
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Ingredients
Marinade:
- 1/4 cup pineapple juice
- 3 tablespoons soy sauce low sodium
- 1 tablespoon lime juice fresh
- 1 teaspoon sesame oil
- 8 oz strip steak
Salad Dressing:
- 3 tablespoon honey
- 2 tablespoons peanut butter all natural, chunky
- 2 tablespoons water hot
- 2 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce low sodium
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Salad:
- 5 oz spring mix bag
- 1 cup red bell pepper sliced
- 1/3 cup mint fresh, chopped
- 1/3 cup basil fresh, chopped
- 1/3 cup cilantro fresh, chopped
- 1 1/2 cups Napa cabbage shredded
- peanuts chopped; roasted
Instructions
- Combine the pineapple juice, soy sauce, lime juice and sesame oil in a ziplock bag. Add the steak and turn a few times to coat it in the marinade. Seal the bag and refrigerate for 2-4 hours, turning the bag over a few times.
- To make the salad dressing, combine the honey, peanut butter, hot water, olive oil, soy sauce, rice vinegar and sesame oil to a small jar with a lid. Shake the lid until the dressing is completely combined. The dressing may separate again upon standing, so make sure to shake it before serving. Refrigerate until needed.
- When the marinating time for the steak is done, remove it from the refrigerator and allow it to come to room temperature.
- Heat a grill to high heat. Once the grill is hot, remove the steak from the marinade and place on the grill. Grill for about 5 minutes, then turn the steak over and cook an additional 4 minutes (for medium-rare). Remove from the grill to a plate and tent with foil. Allow the steak to sit for 10 minutes.
- To make the salad, combine the spring mix, bell pepper, mint, basil and cilantro in a large bowl. Mix in the Napa cabbage.
- When ready to serve, drizzle the salad dressing over the salad and mix to coat. Only use as much dressing as needed - save the remaining dressing for passing at the table. Slice the steak thinly against the grain, and place it on the salad. Top with chopped roasted peanuts and serve.
Notes
- To cook the steak in a pan - heat a cast iron skillet or heavy bottomed skillet over high heat. Add a tablespoon of butter, and when it has melted, add the steak. Cook about 4 minutes per side for medium rare.
- To cook the steak in a pan - heat a cast iron skillet or heavy bottomed skillet over high heat. Add a tablespoon of butter, and when it has melted, add the steak. Cook about 4 minutes per side for medium rare.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
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Serving
1/4 of recipe
Calories
358kcal
(18%)
Carbohydrates
23g
(8%)
Protein
16g
(32%)
Fat
93g
(143%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
11g
(65%)
Trans Fat
0g
(0%)
Cholesterol
33mg
(11%)
Sodium
690mg
(29%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 358kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 93g | 143% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 0g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 690mg | 29% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
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