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Have you ever had a HealthyThai Peanut sauce? It’s so good, but it doesn’t have to be pasta, try thisHealthy Thai Peanut Steak Salad for a healthy dinner idea!
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I can’t stand trying to think up a healthy dinner idea every single day of the week and Cade is just as bad as I am. It’s easier to think up dinner ideas, or even quick dinner recipes, and those aren’t all that easy to think up every day as well. Switch it to a healthy dinner recipe idea and I’m exhausted already. I thought up this Thai Peanut Steak Salad because of a new rule I’ve been trying out for the past year.
When we started getting more and more healthy dinner recipe requests, especially quick healthy dinner ideas I knew that we were going to need to do some major thinking and testing to see what would really work, and not just for adults, but especially for busy families.
I was talking to Cade about all of this when an idea hit my mind, what if instead of over stressing about thinking up a dinner recipe I switched things up, started with the recipes I already loved and swapped the unhealthy parts out for better options?
How to Make Your Favorite Recipe Healthy
Our new rule became just that, take a favorite recipe, swap things out for more fruits and veggies and find substitutes for sugars and processed items.
It’s not hard at all! Here’s a great example, we took a really delicious lasagna recipe, swapped zucchini instead of pasta and cottage cheese instead of ricotta and guess what, it’s so good and because it was all baked together and the zucchini was thin, no one even questioned the substitute. In fact, no one even noticed!
What a tricky thing to do!
OurHealthy Thai Peanut Steak Salad is another easy example. We took our Thai Peanut Sauce Noodles and Chicken recipe and although we didn’t need to switch out the chicken we did just for some extra iron as our little guy was a little low on his iron count. Instead of pasta we went for spinach and mixed greens and then loaded in those veggies!
It wasn’t hard, there was plenty of color, variety and texture so we totally felt satisfied!
What Steak for Thai Food?
You’ll want to choose a steak that can hold up to quick, hot cooking and still turn out tender all without breaking the bank for this Healthy Thai Peanut Steak Salad, so Flank Steak is one of the best choices.
We’ve found that one flank steak is usually enough for 2-3 meals, just cut it in half or in thirds, unless you have a large family, in that case you might only get 1 or 2 meals.
What is Another Name for Flank Steak?
Some butchers sell flank steak under the name “London Broil,” while others use that term for cuts from theround(that is the butt of the cow).
How to Cut Steak Thin
There’s a secret to getting that super thin cut steak like you have in the restaurants. Place the steak in the marinade, in a Ziploc bag. Place the whole thing in the freezer for 15 minutes, then remove the Thai peanut sauce steak and slice it thin on a cutting board. You will discover that just those few minutes have frozen the steak just enough to easily slide your knife through.
Is Peanut Sauce Gluten Free?
A typical recipe usually contains groundroastedpeanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, and so on.
Not all soy sauce is gluten free.
If the peanut sauce is made with gluten free soy sauce, then the peanut sauce is gluten free, but if it isn’t, those with gluten intolerance would get sick.
Check the label on the soy sauce.
Can You Eat Peanut Sauce When Pregnant?
As long asyou‘re not allergic topeanuts, feel free to enjoy somepeanut sauce during yourpregnancy.
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Healthy Thai Peanut Steak Salad
Healthy Thai Peanut Steak Salad
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5 from 1 vote
Servings: 6 servings
Prep Time: 1 hour hr 15 minutes mins
Cook Time: 8 minutes mins
Additional Time: 7 minutes mins
Total Time: 1 hour hr 30 minutes mins
Description
Have you ever had a Thai Peanut sauce? It's so good, but it doesn't have to be pasta, try this Healthy Thai Peanut Steak Salad for a healthy dinner idea!
Ingredients
- 1 Flank Steak, cut in half
- Mixed Greens and Spinach
- 2 Bell Pepper, 1 Red and 1 Orange, sliced
- 1/2 Cup Red Cabbage, sliced
- 2 Avocados, sliced
- 1 Carrot, sliced thin
- 1 Cucumber, peeled and sliced thin then cut in 1-2″ pieces
- 1 Jalapeno, sliced
- Sesame Seeds
- 1/3 Cup Cilantro, chopped
- 1/2 Cup Peanuts, dry roasted, salted, roughly chopped
- 2 Tablespoons Green Onions, sliced
Thai Peanut Sauce
- 1 Cup Peanut Butter, creamy
- 2-3 Tablespoons Sriracha
- 1/4 Cup Lime Juice, fresh
- 1/4 Cup Honey
- 2 Tablespoons Toasted Sesame Oil
- 1/2 Cup Warm Water
- 3 Tablespoons Ginger, fresh, grated
- 6 Cloves Garlic, minced
- 1/3 Cup Soy Sauce
- 1 teaspoon Rice Vinegar
Ginger Dressing
- 1 Tablespoon Ginger, fresh, grated
- 2 Cloves Garlic
- 1/4 Cup Soy Sauce
- 1/2 Cup Oil
- 1/4 Cup Rice Vinegar
- 3 Tablespoons Honey
- 1 Tablespoon Water
- 2 teaspoons Sesame Seeds
- 2 Tablespoons Peanut Sauce from above
Instructions
Whisk together the peanut sauce ingredients and pour half into a gallon sized freezer bag.
2-3 Tablespoons Sriracha, 1/4 Cup Lime Juice, 1/4 Cup Honey, 2 Tablespoons Toasted Sesame Oil, 1/2 Cup Warm Water, 3 Tablespoons Ginger, 6 Cloves Garlic, 1/3 Cup Soy Sauce, 1 teaspoon Rice Vinegar, 1 Cup Peanut Butter
Add the steak and toss to coat. Place in the refrigerator for 1 hour or up to 2 hours.
1 Flank Steak
Prepare the Ginger Dressing, whisk in about 2 tablespoons of the peanut sauce, or to taste and store in the fridge until you're ready to eat.
1 Tablespoon Ginger, 2 Cloves Garlic, 1/4 Cup Soy Sauce, 1/2 Cup Oil, 1/4 Cup Rice Vinegar, 3 Tablespoons Honey, 1 Tablespoon Water, 2 teaspoons Sesame Seeds, 2 Tablespoons Peanut Sauce from above
Place the steak in the freezer while you prep the salad, for up to 15-20 minutes.
Prepare the veggies and greens in a large salad bowl or platter.
Mixed Greens and Spinach, 2 Bell Pepper, 1/2 Cup Red Cabbage, 2 Avocados, 1 Carrot, 1 Cucumber, 1 Jalapeno
Get the meat out of the freezer and slice thin, against the grain.
Heat a skillet over medium high heat with a small drizzle of oil.
Add the meat to the skillet and cook, tossing occasionally until cooked, about 3 minutes. Remove to a plate.
Toss the meat with the veggies and top with dressing.
Sesame Seeds, 1/3 Cup Cilantro, 1/2 Cup Peanuts, 2 Tablespoons Green Onions
Notes
Left overs can be stored in the refrigerator for 2 days.
Nutrition
Serving: 1gCalories: 779kcalCarbohydrates: 46gProtein: 27gFat: 59gSaturated Fat: 9gCholesterol: 23mgSodium: 1614mgPotassium: 1125mgFiber: 10gSugar: 29gVitamin A: 3262IUVitamin C: 75mgCalcium: 82mgIron: 3mg
Author: Sweet Basil
Course: 50 + Best Easy Asian Recipes
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