Thai Style Steak Salad Recipe

A Steak-EZE® Brand 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.

Prep Time: 10 min. | Cook Time: 10 min.

Ingredients

Serving Amount: 1 Serving

Amount	Main Ingredients
4 oz.	Steak-EZE® BreakAway® Beef Slices
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 Neened	Lime Wedges

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: To make the peanut dressing, whisk together peanut butter, lime juice, rice vinegar, soy sauce, sugar and sriracha in a bowl. Add the water and whisk until the mixture is smooth and creamy.

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

Peanut Dressing Recipe:

Amount	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