Go Back
–+ servings
Print

Thai Steak and Spiraled Vegetable Salad

Thai Steak and Noodle Salad lightened up with the addition of veggie noodles! Light and crisp, a perfect seasonal summer plate. 

Course Main Course, Main Dish, Salad
Cuisine American, thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 321 kcal
Author Betsy Life

Ingredients

  • Cooking spray
  • 1 1 1/2-pound flank steak, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup fresh lime juice
  • 1 tablespoon brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon Sriracha
  • 1/2 cups thinly sliced red cabbage
  • 1 medium cucumber spiraled
  • 2 large carrots spiraled
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh cilantro leaves
  • 1/3 cup fresh basil leaves

Instructions

  1. Spread spiraled cucumber on several layers of paper towels to remove excess moisture.
  2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  3. Whisk together juice and next 5 ingredients (through Sriracha) in a small bowl.
  4. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.
Nutrition Facts
Thai Steak and Spiraled Vegetable Salad
Amount Per Serving (1 g)
Calories 321 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 849mg35%
Carbohydrates 12g4%
Sugar 6g7%
Protein 37g74%
* Percent Daily Values are based on a 2000 calorie diet.