Thai Steak Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Flank Steak, 1 lb (remove)*Black Pepper (Ground), 0.5 tsp (remove)*Diamond Crystal - Kosher Salt, 0.25 tsp (remove)Lime Juice, .25 cup (remove)Brown Sugar, 1 tsp brownulated (remove)*Kimlan Lower Sodium Soy Sauce, 2 tbsp (remove)*Fish Sauce, 1 tbsp (remove)*Always Fresh Minced Garlic, 2 tsp (remove)*Spices, Sriracha HOT Chili Sauce, Tuong Ot Sriracha (1t), 1 serving (remove)Cabbage, red, fresh, 1.5 cup, shredded (remove)*Fresh Bean Sprout, 283 gram(s) (remove)Carrots, raw, .75 cup, chopped (remove)*mint leave, 5 tbsp (remove)*Cilantro (leaves, fresh), .3 cup (remove)Basil, 5 tbsp (remove)
1. sprinkle steak evenly with salt and pepper and cook in a medium-heat pan until desired degree of doneness. Cut steak into thin slices.
2. Combine Juices and next five ingredients (through Sriracha) in a small bowl, stir and wisk.
3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture. Toss steak in remaining two tablespoons of juice mixture. Add steak to cabbage mixture, toss to combine.
Serving Size: 3 oz steak, 2/3 cup salad
Number of Servings: 6
Recipe submitted by SparkPeople user LIVSWIM04.
2. Combine Juices and next five ingredients (through Sriracha) in a small bowl, stir and wisk.
3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture. Toss steak in remaining two tablespoons of juice mixture. Add steak to cabbage mixture, toss to combine.
Serving Size: 3 oz steak, 2/3 cup salad
Number of Servings: 6
Recipe submitted by SparkPeople user LIVSWIM04.
Nutritional Info Amount Per Serving
- Calories: 186.8
- Total Fat: 6.1 g
- Cholesterol: 37.8 mg
- Sodium: 534.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.3 g
- Protein: 23.1 g
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