Thai Steak Bites – tender pieces of steak marinated in a ginger, garlic, and Thai seasoning. Great served in a lettuce cup or on its own. An easy dinner recipe you can make any night of the week.
Ok, I hate to start Monday by talking about the weather, but seriously?! Colorado can not figure out what spring is, the last few weeks. We have been in the 80’s, and then we have had snow. Something is wrong! This weekend it was cold, and flurries were flying.
Not far away from us I was seeing pictures of real snow fall. On Thursday my husband sent me an email that a company in Arizona wanted to interview him. Arizona is not where we want to live, but the idea of no snow again was tempting after this weekend.
Let’s just start by saying my husband and son are not a fan of lettuce cups. I haven’t made them in years, because my husband won’t eat them. So when I made these Thai steak bites, I ate them as lettuce cups, but the rest of the family ate them as is. I served rice along side, and they loved it with the dipping sauce. So don’t let the pictures be the only way you eat Thai steak bites, you can eat them just as bite sized pieces of delicious meat too!
I used a similar marinade I used on the chicken for Spicy Thai Noodles with Chicken. The chicken was so flavorful, I had to try it in a different way. Flank steak was on sale, so that is what I used for this. You don’t need to use anything too fancy! Gourmet Garden herbs make throwing these Thai steak bites together in minutes easy.
Just a squeeze of a few different tubes, and the marinade is ready. You can throw it in the fridge before you go to work, and then dinner is ready in just a couple minutes when you get home! Serve with roasted veggies, salad, rice, or as lettuce cups.
- 1 1/2 pound flank steak, , sliced into bite sized pieces
- 1/4 cup soy sauce
- 2 Tbls Gourmet Garden Thai Seasoning
- 3 tsp Gourmet Garden Garlic
- 3 tsp Gourmet Garden Ginger
- 1 tsp Gourmet Garden Chili Pepper
- 1/4 cup soy sauce
- 1 tsp Gourmet Garden chili pepper
- 2 Tbls hoisin sauce
- 2 Tbls rice vinegar
- 1 tsp sesame oil
- In a plastic bag combine all of the ingredients, squishing around to coat the steak evenly. Place in fridge for 2-8 hours.
- Heat a pan to high heat. Spray with non-stick spray, add steak to the pan and cook for 3-5 minutes, flipping half way through.
- Remove from pan and serve immediately
- Mix together ingredients for the sauce if desired for dipping or drizzling.
Can serve in a lettuce cup, topped with carrots and chopped peanuts.
Serving Size4 Servings
Amount Per Serving Calories 377Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 135mgSodium 2071mgCarbohydrates 6gFiber 1gSugar 2gProtein 50g
**This post was sponsored by Gourmet Garden. I was compensated for my time in creating this recipe. All thoughts and opinions are 100% my own.