Thai Style Steak Salad Recipe

Thinly sliced purple and green cabbage is tossed with red pepper, carrots, bean sprouts, cilantro and green onion. Sliced steak is served over the top and drizzled with a peanut dressing.

Ingredients

YIELD: 1 Serving

AMOUNT	MAIN INGREDIENTS
4 oz.	The Original® Steak-EZE® BreakAway® Beef Steak, Lightly Marinated, 4 oz
3 Cups	Purple Cabbage, thinly sliced
3 Cups	Green Cabbage, thinly sliced
1 Ea.	Red Pepper, thinly sliced
2 Ea.	Carrots, cut into matchsticks
1 Cup	Bean Sprouts
1/2 Cup	Cilantro Leaves
As Needed	Lime Wedges

Sub-Recipe Ingredients

Peanut Dressing

AMOUNT	MAIN INGREDIENTS
1/2 Cup	Smooth Peanut Butter
2 Tbsp.	Lime Juice
2 Tbsp.	Rice Vinegar
1 Tbsp.	Soy Sauce
2 tsp.	Granulated Sugar
2 tsp.	Sriracha Hot Sauce
1/2 Cup	Water

Directions

Step 1: Preheat the flat top grill to 350°F.

Step 2: Place the Flat Steak on the flat top grill.

Step 3: After the portion has cooked through about half its thickness, flip the portion once.

Step 4: As the meat slices begin to cook, separate them with a spatula. The beef should have an even brown appearance when completely cooked.

Step 5: Remove from the grill and set it aside.

Step 6: Prepare the peanut dressing (Sub-Recipe)

Step 7: In a large bowl, toss together the purple and green cabbage, red pepper, carrots and bean sprouts.

Step 8: Drizzle dressing over the top and toss.

Step 9: Serve the salad topped with beef and cilantro. Sprinkle it with chopped peanuts and serve with lime wedges.

Sub-Recipe Directions

Peanut Dressing

Step 1: Whisk together peanut butter, lime juice, rice vinegar, soy sauce, sugar and sriracha in a bowl.

Step 2: Add the water and whisk until the mixture is smooth and creamy.

Application Uses

MEAL

Lunch

Dinner

CUISINE

American

Thai

MAIN INGREDIENTS

Beef

Recipe Tags

Appetizers

Shared Plates

Steak EZE®

Beef Steak

Lunch

Dinner

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