Thai-Style Beef Salad

Thai-Style Beef Salad
Recipe Type: Main Course Salad
Cuisine: Asian, Beef
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 6
4 Protein 2 Vegetable 2 Healthy Fat
  • 1 Tbsp sugar
  • juice and zest of 2 limes, divided
  • 2 tsp chili garlic sauce (or other hot sauce), as desired
  • 3 Tbsp low sodium soy sauce
  • 2 Tbsp orange juice
  • 3 tsp dark sesame oil, divided
  • 1 3/4 lb flank steak
  • 5 cups napa cabbage, shredded
  • 2 cups fresh spinach, thinly sliced
  • 4 medium carrots, peeled and shredded
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh mint
  • 2 Tbsp chopped peanuts
  • 1/4-1/2 cup chopped green onions (optional)
  1. For dressing, combine sugar, 3 Tbsp lime juice/zest mixture, 1 tsp chili garlic sauce, 3 Tbsp soy sauce and 2 tsp sesame oil in a small bowl and whisk until smooth. Set salad dressing aside.
  2. For steak marinade, combine remaining lime juice, orange juice, 1 tsp chili garlic sauce and 1 tsp sesame oil in a small bowl and whisk well.
  3. Place flank steak in a shallow baking dish and add marinade, tossing to coat. Let sit in refrigerator 20-30 minutes.
  4. Remove steak from marinade and grill on medium-high grill until desired doneness. Let sit 10 minutes before slicing.
  5. Combine cabbage and remaining ingredients, through mint in large bowl.
  6. Drizzle dressing over cabbage mixture and toss to coat.
  7. Serve cabbage salad with sliced steak and top with chopped peanuts and green onions.
Calories: 257 calories Fat: 9g Saturated fat: 3g Carbohydrates: 16g Sugar: 7g Sodium: 334mg Fiber: 5g Protein: 27g Cholesterol: 70mg