Asian Spiced Steak Salad
This Asian Spiced Steak Salad pairs juicy, thinly sliced steak with a crisp medley of vegetables like shredded cabbage, carrots, cucumber, and spring onions, all tossed in a flavour-packed soy-ginger dressing. A dusting of sesame seeds and a hint of chilli offer depth and zing, making it both refreshing and satisfying. Rich in protein and bursting with pan-Asian flair, it’s perfect for a vibrant lunch or dinner that delivers on nutrition and taste without compromise.
Ingredients
- 1 tsp ghee or avocado oil
- 200 g ribeye steak
- sea salt a pinch
- ground black pepper a pinch
- 150 g cucumber cut into ribbons
- 50 g red onion finely sliced
- 2 tsps lemongrass paste
- 1 tbsp fresh mint chopped
- 1 tbsp fresh coriander chopped
- 2 tbsps lime juice
- 2 tsps rice wine vinegar
- 1 tsp fish sauce
- 1 red chilli sliced, optional
- 1 spring onion sliced
Instructions
- Let the steak sit at room temperature for 30 minutes.
- Cut cucumber into ribbons with a peeler. Combine salad ingredients in a bowl. Set aside.
- Heat ghee in a pan on medium. Season steak with salt and pepper.
- Fry steak for 4 minutes each side for medium, or to your liking.
- Transfer steak to a plate. Rest 3 minutes, then slice thinly.
- Place salad in a bowl and top with steak slices.
- Drizzle remaining juices over the steak. Garnish with chilli and spring onion.
Nutrition
Calories: 493kcalCarbohydrates: 17gProtein: 43gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 122mgSodium: 589mgPotassium: 1089mgFiber: 3gSugar: 8gVitamin A: 942IUVitamin C: 86mgCalcium: 83mgIron: 5mg
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