Crispy Thai Steak Salad Recipe

    
Chef Sky Hanka
Chef Sky Hanka

Sweet, salty, and spicy, this Crispy Thai Steak Salad recipe has it going on; and by 'it' I mean a delicious marriage of flavor and texture in less than 10 minutes. This simple salad is prepared with a Thai-inspired peanut dressing, and sesame marinated steak tossed with crunchy cruciferous vegetables and cooling mint leaves.

Eating ‘healthy’ is no longer ubiquitous with simple leafy salads and low-fat dressings, in reality it is the complete opposite. A good salad should be fulfilling and mimic a farm on a plate; full of diversity, pleasingly colorful, and prepared with fresh ingredients. Salads are one of my favorite dishes to bring over to a friends house because I love going to the farmers market to pick up fresh ingredients and put in little effort to make a delicious plant-centric dish. 

This crispy Thai steak salad recipe is sure to hit the spot and can be prepared with a variety of shaved raw vegetables and refreshing herbs. Raw Cruciferous vegetables such as, broccoli, cauliflower, brussels sprouts, and cabbage are great additions to any salad when chopped or shredded into fine pieces. They add crunch and most are rich in phytonutrients as well as vitamins and minerals (1)

 

For quick meal prep, purchase some pre-cut zucchini noodles and pre-washed vegetable slaw (a good slaw mix typically has shredded cabbage and carrots). 

The pairing of raw vegetables with marinated Trifecta Steak and a tangy Thai dressing will leave you feeling full and with leftover ingredients for a stir fry! 

The best part of using a variety of vegetables in your salads is being able to cross-utilize ingredients for other recipes. If you are preparing this as a part of your weekly meal prep utilizing Trifecta A La Carte ingredients, add this kelp noodle pad thai recipe to your list; you’ll be able to cross-utilize effectively with a little planning and choosing your own protein. 

How to prepare Crispy Thai Steak Salad Recipe 

Prep time: 8 minutes

Cook time: 3 minutes

Servings: 4

What you will need: 

     For the Marinade:

  • 1/3 cup lime juice
  • 1 tablespoon sesame oil 
  • 2 tablespoons avocado oil 
  • 2 tablespoon garlic, minced 
  • 1 thai chili pepper, minced or 1 teaspoon minced serrano pepper 
  • 4 tablespoons mint, chopped

For the Salad: 

  • 2 cups zucchini noodles or kelp noodles 
  • 2 cups shredded slaw mix
  • ¼ cup cashews, roasted and chopped 
  • 1 tablespoon Thai-Peanut Sesame Sauce 
  • ¼ cup chopped cilantro 
  • ¼ cup chopped mint 

Or try out the sauces from these other Thai inspired recipes: 

Technique 

Step 1: Marinade and cook the steak 

Trim the steak into ½-inch cubes and marinate the steak for 4-5 minutes before cooking.

Make sure to marinate your protein first and then prepare the rest of the ingredients for time efficient meal-prep.

To cook, heat a skillet over medium-high heat, add 1 teaspoon of oil or spray with coconut oil spray, then sauté the beef for 2-3 minutes until lightly browned and heated through.

Alternatively place your cubbed steak into an Air-fryer and cook for 2 minutes at 400 degrees for extra crispy steak bites! 

Step 2: Prepare your dressing and salad 

Preparing your own thai inspired dressing at home is as simple as whisking a few ingredients in a bowl. Follow the instructions for the Thai Peanut-Sesame Sauce, feel free to sub almond butter. 

For the salad we utilized store bought zucchini noodles and a pre-cut slaw mix to save time. The mixed noodles and vegetables create a crunchy and flavorful salad sure to fill you up. 

Pro tip: if you are unable to source zucchini noodles, buy whole zucchini and use a vegetable peeler to peel thin slices for your salad or stir fry; this works for carrots, sweet potatoes, and other vegetables as well.

Don’t feel like you have to stick to this recipe exactly, add more color and nutritional value by loading up on other ingredients that compliment this recipe such as: 

  • Thinly sliced red bell peppers
  • Steamed edamame beans 
  • Shredded Kale 
  • Sliced Oranges
  • Roasted Acorn Squash 
  • Sliced Cucumbers
  • Snap Peas 
  • Marinated Sesame Tofu 

The combinations are endless! 

Step 3: Mix and eat 

In a large bowl, mix your salad dressing with the noodles and vegetables then top with the sautéd steak, toasted cashews, and additional chopped fresh herbs. 

Storing and Serving 

Preparing salads with hearty vegetables increases the shelf life of the salads exponentially; instead of pulling out wilted greens, this crunchy salad mix will keep for up to 5 days in the fridge. 

It also tastes amazing when left to marinade in the dressing overnight! 

meal prep recipes, easy recipes, weight loss recipes, easy meal prep, weekly meal prep, low carbohydrate pasta recipe, healthy fat, thai noodle salad recipe, thai recipe, noodle recipe, asian salad recipe, steak salad recipe, Thai steak recipe, 
Lunch, Dinner
Thai, Asian, American
Lowcaloriediet, glutenfreediet, ketodiet, paleodiet, lowcarbdiet, dairyfreediet, lactosefreediet, cleaneatingdiet,
ThaiSteakSaladRecipe0003

Thai Steak Salad Recipe

Cook time: 4 min
Prep time: 8 min
Yield: 4
Print Recipe

Description

A Thai steak salad recipe with a Thai-inspired peanut dressing and sesame marinated steak tossed with crunchy cruciferous vegetables, and refreshing herbs.

Ingredients

Thai Seasoned Steak

  • 16 ounces Trifecta flat-iron steak, 1/2" cubbed
  • 1/3 cup lime juice
  • 1 tablespoon sesame oil
  • 2 tablespoons garlic, minced
  • 1 Thai chili pepper, minced or serrano pepper
  • 2 tablespoons avocado oil
  • 4 tablespoons mint, chopped

For the Salad

  • 2 cups Zucchini Noodles or Shaved Zucchini
  • 2 cups shredded slaw mix
  • 1/4 cup cashews or almonds, roasted and chopped
  • 1 recipe thai peanut sauce
  • 1/4 cup chopped cilantro, with stems
  • 1/4 cup chopped mint

Instructions

  1. Mix all ingredients for the marinade together in a small bowl then toss with cubbed steak and set aside for 4-5 minutes.
  2. To prepare Thai Peanut dressing, mix all ingredients together in a medium bowl, and adjust with water if too thick.
  3. Toss zucchini, slaw mix, and salad dressing together.
  4. To cook steak, heat a skillet over medium-high heat, add oil and saute for 2-3 minutes until lightly browned and heated through. Remove from pan and plate with salad.
  5. Top salad with toasted cashews and additional fresh herbs.

Notes

Nutrition facts

serves 4 sevings
Calories Per Serving: 390
% Daily Value
31% Total Fat 24g
32% Cholesterol 95 mg
5% Sodium 115 mg
4% Total Carbohydrate 12g
Sugars 3g
Protein 32g
Vitamin A
Vitamin C

Related Posts

August 12 2020
August 11 2020
August 11 2020