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Thai Steak Salad
Ingredients
Yield: Makes 4 servings
Prep Time: 15 minutes
Marinate Time: 1 hour
Cook Time: 12 minutes
¼ cup + 2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 tablespoons molasses
1 tablespoon ginger, minced
3 teaspoons + 2 teaspoons garlic, minced (divided)
1 habanero pepper chopped
1 tablespoon + ¼ cup lime juice, divided
1 ½ pounds of flank steak
1 tablespoon brown sugar
1 tablespoon fish sauce
1 teaspoon Kikkoman® Sriracha Hot Chili Sauce
4 cups of spinach, thinly sliced
1 ½ cups cabbage
1 ¼ cups bean sprouts
¾ cup carrots, sliced thinly
¾ cup bell pepper, sliced
⅓ cup each of fresh mint, cilantro, and basil, roughly chopped
Instructions
- In a large sealable bag, combine ¼ cup soy sauce, molasses, ginger, 3 teaspoons of garlic, red chili pepper, and 1 tablespoon lime juice. Add steak and allow to marinade for at least 1 hour or overnight.
- When ready to prepare the salad, heat grill to medium high heat and grill steak for 6 minutes on each side or until it has reached your desired level of doneness. Remove from heat and let stand for 5 minutes before slicing across the grain into thin slices.
- While the steak is cooking, prepare the dressing by combining the remaining lime juice, brown sugar, remaining soy sauce, fish sauce, remaining garlic, and sriracha.
- To assemble the salad, combine spinach, cabbage, bean sprouts, carrots, bell pepper, mint, cilantro, and basil. Toss with dressing, top with ¼ of the steak and serve.
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