Wednesday, June 06, 2012

Grain-Free Goodness: Thai Steak Salad

And it seems, with hardly a break, that I'm back with another Thai-inspired meal. Turns out, most meals that catch my eye as I flip through magazines and pore over blogs are Asian, full of fish sauce and lime juice, ginger and garlic. I just can't help myself when it comes down to the umami of these delicious, nutritious, vegetable- and flavor-packed recipes.

I don't know how Thai this salad really is, but it is delicious and comes together quite quickly. We had this for lunch on a warm day and it really hit the spot!

Thai Steak Salad
inspired by Cooking Light

6 ounces leftover steak, cold (I used three slices of barbecue-flavored, smoked tri-tip)

1/4 tsp black pepper
dash of salt
1 clove garlic, minced
2 TBS lime juice
1 TBS honey
1 TBS coconut aminos (substitute soy sauce or tamari)
1 1/2 tsp fish sauce
1 1/2 cups thinly sliced cabbage
1/2 cup julienne-cut carrots (or just shave off pieces with the vegetable peeler)
a few leaves of each mint, basil and cilantro, sliced

For the dressing:
Combine first 6 ingredients (pepper through fish sauce) in a small bowl or jar with a lid. Mix well.

For the salad:
Split cabbage, carrots and fresh herbs evenly between two plates. 

To serve:
Drizzle dressing over salad plates. Top with slices of beef. Enjoy!

1 comment:

mel @ the larson lingo said...

I am obsessed with steak right now. And, I love anything Thai. Totally making this! YUM!