Thai Steak Salad
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Skinnytaste · by Gina Homolka★ 5.0 (8)

Thai Steak Salad

NUTRITION · PER SERVING152M COOK
CAL 24%·PRO 81%
CARBS 24G19% OF CAL
5G FIBER7G OTHER12G TOTAL SUGAR
FAT 27G50% OF CAL
6G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Marinated flank steak served over crisp vegetables and greens with cilantro, mint, and a tangy peanut dressing. A light, protein-rich Thai-inspired salad.

mainthaisaladbeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons low sodium soy sauce (or tamari)
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon brown sugar (or honey)
  • 1 tablespoon avocado oil (or neutral oil)
  • 2 garlic cloves (minced)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sriracha (or chili garlic sauce)
  • ½ cup PBfit peanut butter powder (or PB2)
  • ¼ cup lime juice
  • 3 tablespoons water
  • 4 teaspoons low sodium soy sauce (or gluten free tamari)
  • 4 teaspoons maple syrup (or sugar free)
  • 1 ½ tablespoons toasted sesame oil (or avocado oil)
  • 2 teaspoons sriracha (or sambal oelek, omit if you don’t like spice)
  • 2 teaspoons grated ginger (or ginger paste)
  • 1 ¼ pounds flank steak
  • 2 teaspoons neutral oil (such as avocado oil)
  • 5 cups mixed baby greens
  • ¾ cup shredded carrot
  • 1 English cucumber (chopped)
  • 1 shallot (thinly sliced)
  • ⅓ cup cilantro leaves
  • ⅓ cup mint leaves
  • chopped roasted peanuts (optional for serving)
PREP
20M
SODIUM
1220MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.