Spicy Thai Beef Salad

Servings:
Spicy Thai Beef Salad 3.67/5 (6 votes)

It's always a risk to serve a salad for dinner around here! The kids are generally not great salad eaters and my husband is not convinced a salad constitutes a real meal. That said, when a salad is a success - it's huge. And that's exactly what we have here! A hearty piece of steak, tons of veggies, and a dynamite spicy vinaigrette that sends everything over the top. If you want to add even more substance, throw some rice noodles in the mix.

Spicy Thai Beef Salad

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound flank steak
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons fish sauce
  • 1-2 teaspoons chile garlic sauce
  • 4 cups baby mixed greens
  • 1 cup cucumber, sliced
  • 1/2 cup radish, sliced
  • 1 cup grape tomato, quartered
  • 1 shallot, peeled and thinly sliced
  • 1 cup carrot, shaved

DIRECTIONS

  1. Heat grill (or grill pan on the stovetop) to medium high.
  2. Season steak with salt and pepper.
  3. Grill 3-4 minutes per side or until cooked to your liking.
  4. Remove from grill and let rest for at least 5 minutes before thinly slicing against the grain.
  5. Meanwhile, combine soy sauce, rice vinegar, sesame oil, fish sauce, and chili garlic sauce in a small bowl. Go lightly with the chili garlic sauce. Taste and add more if you want to up the spice level.
  6. Plate greens and vegetables. Top with sliced beef and drizzle with vinaigrette.

Nutritional Information

Per Serving: Calories 312 Fat 15 Sat Fat 5 Sodium 1202 Carbs 9 Sugars 4 Fiber 2 Protein 32

NOTES

KID NOTE: Deconstruct the salad into portions of steak, cucumbers, carrots, and tomatoes. Skip the vinaigrette.

VEGETARIAN TIP: Grill portabella mushroom caps instead of steak. Skip the fish sauce.

GLUTEN MODIFICATIONS: Use tamari in place of soy sauce.

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