Thai Beef Salad
This Thai Beef Salad is fresh and flavorful with a lime-honey marinade, peppers, cabbage and cilantro. Topped with sliced almonds and green onions, it comes together quickly for a colorful, wholesome dinner.
Servings: 4 servings
Ingredients
- 1 pound skirt steak trimmed of excess fat
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 8 cups lettuce of choice chopped
- 8 mini sweet peppers seeds and stems removed, thinly sliced
- 1/4 head purple cabbage thinly cut
- 1/3 cup cilantro chopped
- 4 green onions sliced on diagonally
- 1/3 cup sliced almonds
Thai Beef Dressing/Marinade:
- 1/3 cup lime juice about juicy 3 limes
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1-2 tablespoons Red's smoked sauce or sriracha or to taste
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
Instructions
- Season the 1 pound skirt steak with 1 teaspoon kosher salt and 1/4 teaspoon coarse ground black pepper and then thinly slice it.
- Make the marinade: In a small jar, add 1/3 cup lime juice, 1 tablespoon honey, 1 tablespoon toasted sesame oil, 1-2 tablespoons Red's smoked sauce or sriracha, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon garlic powderand 1/2 teaspoon ginger powder. Shake to combine.
- Transfer the sliced steak to a shallow plate and pour over half of the dressing/marinade. Stir to coat. Allow it to marinate for 30 minutes on the counter. Reserve the remaining half of the dressing for later.
- Meanwhile, prepare the 8 cups lettuce of choice (chopped), 8 mini sweet peppers (seeded, thinly sliced), 1/4 head purple cabbage (thinly sliced), 1/3 cup cilantro (chopped), and 4 green onions (sliced). Place them all in a large bowl.
- Preheat a large pan over medium-high heat.
- Drizzle with 1 tablespoon olive oil, add the 1 lb skirt steak (sliced) without overlapping. Cook for 2-3 minutes, then set aside and cover. Repeat with the next batch, as you might need to cook in batches to avoid overcrowding the pan.
- Once all the steak is ready, add it to the salad bowl with the 1/3 cup sliced almonds and drizzle with the remaining dressing.
- Toss to combine, then serve.
Notes
Storage & Make-Ahead:
- Storage: This salad is best eaten when freshly assembled, as the lettuce will wilt once dressed. You can store leftovers in an airtight container in the fridge for up to 3 days.
- Make-Ahead: You can make the dressing, marinate the beef, and prep the veggies ahead of time. They can all be stored separately in airtight containers in the fridge for up to 24 hours. When ready to eat, cook the beef and assemble the salad as usual.
Nutrition
Calories: 370kcal | Carbohydrates: 19g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 776mg | Potassium: 838mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1585IU | Vitamin C: 49mg | Calcium: 104mg | Iron: 4mg