Asian Beef Salad
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Do you ever find yourself in a rut? Where you just h-a-v-e to find something different to eat for dinner? Something that excites your senses, that smells and tastes amazing? This Asian Beef Salad is exactly what you need to get you out of those food doldrums! Marinated sirloin with ginger, garlic, sesame oil and even chili pepper flakes to make your mouth water…..
Once the steak is grilled to perfection, it takes it’s place on top of a bed of lettuce and vegetables and the whole thing comes together perfectly with the addition of the marinade that is turned into an amazing dressing!!
How to make Asian Steak Salad:
Whisk together the fish sauce, coconut aminos, lime juice, ginger, garlic, chili pepper flakes and sesame oil in a bowl…..
Place the sirloin steak(s) in the marinade, turning to coat both sides…..
Cover with plastic wrap and place in the refrigerator to marinate for at least 2 hours, or overnight.
Heat grill to Medium-High heat.
Place the sirloin on the grill and cook until golden brown and slightly charred, about 4 minutes. Turn the steak(s) over and grill the other side for 3 to 4 minutes for medium-rare (130 degrees) or 5 to 7 minutes for medium (135 degrees).
Place steaks on a plate, cover with foil and allow to rest for 10 minutes…..
Toss the lettuce, mushrooms, bell pepper, green onions, cilantro and broccoli slaw together in a large bowl…..
Pour the marinade into a saucepan and simmer for 5 minutes…..
Remove from heat and stir in the vinegar and oil. Set aside.
Thinly slice the steak…..
and lay it on top of the salad.
Divide the salad between 4 plates and top with dressing, toasted almonds (if using) and toasted sesame seeds. Serve immediately…..
Your tummy will be soooo happy!! 🙂
Notes:
- I threw this salad together using what I had in my refrigerator. I used Spring Mix, but any combination of lettuces and cabbage works perfectly!
- The chili pepper flakes add a touch of heat to the salad dressing, but not too much. For sensitive stomachs you can leave it out. To hide the evidence, you could always substitute cayenne pepper so there are no seeds!
- I love toasted almond slices on my salads, but any nuts will works.
Specialty items used to make this recipe:
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- Red Boat Fish Sauce
- Coconut Aminos
- Toasted Sesame Oil
- Ceramic Grater – for the ginger
- Garlic Press
More delicious salad recipes:
- Ginger Beef Bok Choy Salad – the non-Whole30/Paleo/Keto version of this salad
- Asian Sesame Chicken Salad
- Kale Broccoli Detox Salad
- Superfood Salad – with Sweet Onion and Citrus Dressing
- Chicken Shawarma Salad
- Tex-Mex Chopped Chicken Salad
I don’t know why, but I just love Asian flavors with steak! If you marinate the steak the night before, this meal comes together really quickly..hint, hint. 😉
Enjoy!!
Asian Steak Salad
Ingredients
Marinade
- 2 Tablespoons fish sauce I used Red Boat
- 2 Tablespoons coconut aminos can substitute soy sauce
- 2 Tablespoons fresh lime juice
- 1 Tablespoon grated fresh ginger
- 1 large clove garlic pressed or finely minced
- ¼ teaspoon chili pepper flakes or cayenne pepper
- 1 Tablespoon toasted sesame oil
- 1 pound sirloin steaks
Salad
- 5 cups mixed lettuce
- 1 cup broccoli slaw
- 1 red bell pepper thinly sliced
- 4 ounces mushrooms thinly sliced
- 5 green onions thinly sliced
- ¼ cup chopped cilantro
- 2 Tablespoons sliced, toasted almond
- 2 Tablespoons toasted sesame seeds
Dressing
- 1 Tablespoon rice wine vinegar any vinegar will work
- 2 Tablespoons sunflower oil
Instructions
- Whisk together the fish sauce, coconut aminos, lime juice, ginger, garlic, chili pepper flakes and sesame oil in a bowl.
- Place the sirloin steak(s) in the marinade, turning to coat both sides. Cover with plastic wrap and place in the refrigerator to marinate for at least 2 hours, or overnight.
- Heat grill to Medium-High heat.
- Place the sirloin on the grill and cook until golden brown and slightly charred, about 4 minutes. Turn the steak(s) over and grill the other side for 3 to 4 minutes for medium-rare (130 degrees) or 5 to 7 minutes for medium (135 degrees).
- Place steaks on a plate, cover with foil and allow to rest for 10 minutes.
- Toss the lettuce, mushrooms, bell pepper, green onions, cilantro and broccoli slaw together in a large bowl.
- Pour the marinade into a saucepan and simmer for 5 minutes. Remove from heat and stir in the vinegar and oil. Set aside.
- Thinly slice the steak and lay it on top of the salad.
- Divide the salad between 4 plates and top with dressing, toasted almonds (if using) and toasted sesame seeds. Serve immediately.
Notes
- I threw this salad together using what I had in my refrigerator. I used Spring Mix, but any combination of lettuces and cabbage works perfectly!
- The chili pepper flakes add a touch of heat to the salad dressing, but not too much. For sensitive stomachs you can leave it out. To hide the evidence, you could always substitute cayenne pepper so there are no seeds!
- I love toasted almond slices on my salads, but any nuts will works.
Nutrition
