Name: Thai Steak Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 flank steak, trimmed (1 1/2 pounds); 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon kosher salt; 1/4 cup fresh lime juice; 1 tablespoon brown sugar; 2 tablespoons low sodium soy sauce; 1 tablespoon fish sauce; 2 teaspoons fresh garlic, minced; 1 teaspoon sriracha sauce; 1 1/2 cups red cabbage, thinly sliced; 1 1/4 cups fresh bean sprouts; 3/4 cup carrot, julienned; 1/3 cup fresh mint leaves; 1/3 cup fresh cilantro leaves; 1/3 cup fresh basil leaf

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Recipe by DailyInspiration

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Thai Steak Salad created by strawberrybird

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

Ready In:: 30mins
Serves:
Units:

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ingredients

1 flank steak, trimmed (1 1/2 pounds)
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₄ teaspoon kosher salt
¹⁄₄ cup fresh lime juice
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon fish sauce
2 teaspoons fresh garlic, minced
1 teaspoon sriracha sauce
1 ¹⁄₂ cups red cabbage, thinly sliced
1 ¹⁄₄ cups fresh bean sprouts
³⁄₄ cup carrot, julienned
¹⁄₃ cup fresh mint leaves
¹⁄₃ cup fresh cilantro leaves
¹⁄₃ cup fresh basil leaf

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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photo by strawberrybird

8/25/2013

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review by strawberrybird

8/25/2013

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.

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review by evelynathens

8/24/2013

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.

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creation by DailyInspiration

5/12/2012

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