Thai Beef Salad
Thai Beef Salad - Super fast salad for busy nights. Grilled beef on a bed of coleslaw mix topped with a tangy Asian dressing.
Servings: 3
Ingredients
- 12 oz sirloin or strip steak , about 1 inch thick
- Salt and Pepper to taste
- 4 Tablespoons canola oil
- 2 shallots , minced
- 3 green onions , thinly sliced (reserve 1 Tbls for garnish)
- 1/2 Serrano pepper , minced (or jalapeno)
- 3 limes , juiced
- 3 Tablespoons fish sauce
- 1 bag coleslaw mix (substitute small head of white cabbage, small head of radicchio and 2 carrots all finely chopped)
Instructions
- Heat a large skillet over medium-high heat. Add 1 Tbls of oil, swirl to coat the pan. Season the steak with salt and pepper. Add the steak to the pan. Cook for about 4 minutes per side for medium-rare, 5 minutes for medium, and 6 for well done. *Times depend on how thick the steak is.
- Remove cooked steak from the pan, and let rest for 10 minutes.
- Return the pan to medium heat. Saute shallots, green onions, and Serrano pepper until soft, about 1 minute. Remove from heat, add lime juice and fish sauce. Whisk in 3 Tbls of canola oil.
- In a large bowl toss the warm dressing with the coleslaw mix. Season with salt and pepper if necessary.
- Slice steak about 1/4 inch thick
- To serve divide coleslaw mixer onto 4 plates. Place a few strips of steak over the salad, and garnish with green onions.
Notes
Slightly adapted from Simply Ming In Your Kitchen
Nutrition
Serving: 1g | Calories: 638kcal | Carbohydrates: 18g | Protein: 41g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 31g | Cholesterol: 130mg | Sodium: 1681mg | Fiber: 4g | Sugar: 8g
