Crispy Rice Steak Salad with Thai-Inspired Dressing
Crispy Rice Steak Salad with Thai-Inspired Dressing is a vibrant and delicious dish that combines tender steak, crunchy crispy rice, and a zesty dressing. Perfect for summer barbecues or cozy dinners, this salad brings together a medley of fresh ingredients and exciting flavors that will impress your guests and elevate any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 8 oz flank or sirloin steak
- 1 cup puffed rice or homemade crispy rice cakes
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced (preferably English cucumber)
- 2 tbsp creamy peanut butter
- 3 tbsp freshly squeezed lime juice
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tsp toasted sesame oil
Instructions
- Season steak with salt and pepper. Heat a pan over medium-high heat and cook for 4-5 minutes per side until browned. Let it rest before slicing thinly against the grain.
- In a bowl, whisk together peanut butter, lime juice, soy sauce, honey, and sesame oil until smooth; adjust seasoning to taste.
- Wash mixed greens and spin dry. Slice cucumbers thinly and halve cherry tomatoes.
- In a large bowl, combine mixed greens, cucumbers, tomatoes, and crispy rice; toss gently.
- Top with sliced steak and drizzle with dressing right before serving; toss lightly.
Nutrition
- Serving Size: 1 salad (350g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: - For added crunch, consider using seasonal vegetables like bell peppers or carrots. - Substitute grilled chicken or tofu for a different protein option. - Store leftovers in an airtight container for up to two days; reheat steak gently.