Name: Thai Steak Salad
Yield: Serves 4 as part of multi-course meal or for lunch
Cuisine: Thai
Ingredients: 1 tablespoon dark sesame oil; 2 tablespoons freshly squeezed orange juice; 1 tablespoon olive or canola oil; freshly ground black pepper; Crushed roasted peanuts for garnish; ½ teaspoon Asian chili-garlic sauce, preferably sambal oelek; 1½ teaspoons fish sauce (nam pla); 1 lb (500 g) boneless rib eye steak; 1 cup (30 g) packed spinach leaves, stemmed and washed; 1 small carrot, cut into matchsticks; 2 tablespoons soy sauce; ¾ cup (21 g) fresh coriander leaves (cilantro); ⅓ cup (55 g) diced fresh mango; ⅓ cup (7 g) fresh Thai or italian basil leaves, sliced; 2 tablespoons freshly squeezed lime juice; Salt; 1 teaspoon minced lemongrass; 1 clove garlic, minced; ⅓ cup (7 g) fresh mint leaves; 1 cup (76 g) Napa cabbage, sliced into thin shreds/threads

Preparation info

Serves
4
as part of multi-course meal or for lunch

Difficulty
Easy

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

When I’m entertaining in LA, I always make sure to include a low-carb option for those friends who shriek at the sight of a bread stick or fried rice (tsk, tsk…I know, how could I know such people? But hey, it’s LA). This protein packed salad is flavorful and loaded with healthful spinach and herbs topped with a gorgeous grilled steak to satisfy anyone’s appétit (and usually means more noodles for me!)