Asian Spiced Steak Salad

Sliced seared steak atop an Asian-style salad with crunchy vegetables, sesame seeds, and a soy-ginger dressing

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.

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Prep Time 30

Cook Time 8

Total Time 41

Course Lunch

Cuisine Asian, Fusion

Servings

Calories 493 kcal

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

Keyword Low Carb, protein, salad, steak

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