Skip to main content

Thai Seared Beef Salad with Organic Soy Sauce

Image for Thai Seared Beef Salad with Organic Soy Sauce


Yield: 24 servings

kikkoman products used:


Thai Broth:
2 cups chicken stock
1 1/2 cups Kikkoman Organic Soy Sauce
1 cup lime juice
1/2 cup light brown sugar

Cabbage Salad:
3 pounds shredded green or Chinese cabbage
3 pounds bean sprouts
1 pound grated carrots
3 cups cilantro leaves
3 cups mint leaf chiffonade
3/4 cup lime juice

6 pounds organic or grass-fed sirloin steak (1-inch thick)
2 tablespoons black pepper
2 tablespoons vegetable oil
3 cups thinly sliced shallots
1/2 cup thinly sliced jalapeño rings
1 1/2 cups chopped dry roasted peanuts


To make Thai Broth: In saucepan over medium heat, simmer stock, soy sauce, lime juice and sugar until sugar melts. (Yield: 4 1/2 cups)

To make Cabbage Salad: In large bowl, toss together cabbage, sprouts, carrots, cilantro, mint and lime juice. (Yield: 24 cups)

For each serving, to order: Season 4 ounces steak with 1/4 teaspoon pepper. In sauté pan, heat 1/4 teaspoon oil over high heat. Sear steak about 3 minutes on each side or until rare. Slice steak into thin strips. In bowl, toss together steak, 2 tablespoons shallots and 1 teaspoon jalapeños. Heat 3 tablespoons Thai Broth, pour over beef and toss again. Mound beef on one side of plate, pouring liquid over; mound 1 cup Cabbage Salad next to beef. Sprinkle with 1 tablespoon peanuts.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

Click to scroll back to the top