By Cuisine
Thai Style Steak Salad Recipe
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 Needed Lime Wedges
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.
Made with Original Philly® Beef Sandwich Slices, 4 oz.
Directions
- Preheat the flat top grill to 350°F.
- Place the Flat Steak on the flat top grill.
- After the portion has cooked through about half its thickness, flip the portion once.
- As the meat slices begin to cook, separate them with a spatula. The beef should have an even brown appearance when completely cooked.
- Remove from the grill and set it aside.
- Prepare the peanut dressing (Sub-Recipe)
- In a large bowl, toss together the purple and green cabbage, red pepper, carrots and bean sprouts.
- Drizzle dressing over the top and toss.
- Serve the salad topped with beef and cilantro. Sprinkle it with chopped peanuts and serve with lime wedges.
Peanut Dressing
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
Directions
- 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.
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