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Thai Beef Salad

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 4 servings
Calories: 358 kcal
Course: Salad
Cuisine: Asian

Ingredients

Marinade:
  • 1/4 cup pineapple juice
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sesame oil
  • 8 oz strip steak
Salad Dressing:
  • 3 tablespoon honey
  • 2 tablespoons all natural chunky peanut butter
  • 2 tablespoons hot water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
Salad:
  • 5 oz bag Spring Mix
  • 1 cup sliced red bell pepper
  • 1/3 cup fresh chopped mint
  • 1/3 cup fresh chopped basil
  • 1/3 cup fresh chopped cilantro
  • 1 1/2 cups shredded napa cabbage
  • chopped roasted peanuts

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. When the marinating time for the steak is done, remove it from the refrigerator and allow it to come to room temperature.
  4. 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.
  5. To make the salad, combine the spring mix, bell pepper, mint, basil and cilantro in a large bowl. Mix in the Napa cabbage.
  6. 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.
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  • 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

Serving 1/4 of recipe Calories 358kcal (18%) Carbohydrates 23g (8%) Protein 16g (32%) Fat 93g (143%) Saturated Fat 10g (50%) Polyunsaturated Fat 11g Trans Fat 0g Cholesterol 33mg (11%) Sodium 690mg (29%) Fiber 2g (8%) Sugar 18g (36%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 358

% 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.