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.

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

Ingredients

Serving Amount: 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 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