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Thai Steak Salad

Thai Steak Salad created by strawberrybird

Another delicious recipe from Cooking Light. You can substitute grilled chicken or lamb.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Heat a large grill pan over medium-high heat. Coat pan with cooking spray. sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  • Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
  • Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.
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RECIPE MADE WITH LOVE BY

@DailyInspiration
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@DailyInspiration
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"Another delicious recipe from Cooking Light. You can substitute grilled chicken or lamb."
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  1. strawberrybird
    Thai Steak Salad Created by strawberrybird
    Reply
  2. strawberrybird
    This was very good. The mixture of colors and textures is great. I liked the flavor of the sauce, but I've realized I'm not a fan of cilantro. I added bell pepper, which I liked. I think it if I make it again, I'd add some onion and some green cabbage as well.
    Reply
  3. evelynathens
    Very good. I used sirloin instead of flank as I was making your Recipe #479915, and using sirloin for that. Really loved the addition of the bean sprouts, which added a lot of freshness and crunch, but felt the salad really need the addition of onion, so added a small red one, sliced into rings.
    Reply
  4. DailyInspiration
    Another delicious recipe from Cooking Light. You can substitute grilled chicken or lamb.
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