Thai Steak Salad with Light Peanut Dressing – Better Than Takeout
Thai Steak Salad with a light peanut dressing is my family’s favorite 20-minute restaurant version. After making it dozens of times, I’ve discovered the trick to the perfect balance of flavors. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Honey Garlic Shrimp Recipe and Ultimate Snickers Cupcakes.
Why This Thai Steak Salad with Light Peanut Dressing – Better Than Takeout Is Pure Comfort
- Packed with 39g+ protein for a satisfying meal
- Light peanut dressing for a refreshing twist
- Better than takeout, ready in 20 minutes
What You'll Need for Thai Steak Salad with Light Peanut Dressing – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb flank or sirloin steak
- 6 cups mixed greens
- 1 cup cherry tomatoes
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- 2 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp Sriracha (optional)
- 1 tsp grated ginger
- 1 clove garlic, minced
- Optional: 1/4 cup chopped peanuts
- Optional: 2 tbsp chopped cilantro
- Optional: 1/4 cup crispy fried onions
📝 Ingredient Notes
- steak: Flank or sirloin steak works best for this recipe. You can also use skirt or hanger steak.
🛒 Tools & Equipment I Recommend
- High-quality knife — Makes slicing steak easier and safer → See on Amazon
- Non-stick skillet — Prevents steak from sticking and ensures even cooking → See on Amazon
How to Make Thai Steak Salad with Light Peanut Dressing – Better Than Takeout
- 1. Prepare the dressing: In a small bowl, whisk together soy sauce, peanut butter, lime juice, honey, Sriracha (if using), ginger, and garlic. Set aside.
- 2. Cook the steak: Season steak with salt and pepper. Heat a non-stick skillet over medium-high heat. Add steak and cook for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.
- 3. Assemble the salad: In a large bowl, combine mixed greens, cherry tomatoes, shredded carrots, and cucumber. Top with sliced steak. Drizzle the dressing over the salad and toss to combine. Garnish with chopped peanuts, cilantro, and crispy fried onions.
Cook's Tips for Perfect Thai Steak Salad with Light Peanut Dressing – Better Than Takeout
- Cooking tip: Always slice steak thinly against the grain to make it more tender.
- Common mistake and fix: If your dressing is too thick, add a little water or lime juice to thin it out.
- Storage tip: Store leftovers in the fridge for up to 3 days. The dressing may thicken, so you might need to add a little water or lime juice to thin it out again.
- Make-ahead tip: You can prepare the dressing and slice the steak ahead of time. Store them separately in the fridge until ready to serve.
Storing & Reheating Thai Steak Salad with Light Peanut Dressing – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the dressing and slice the steak ahead of time.
Freezing Thai Steak Salad with Light Peanut Dressing – Better Than Takeout
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Not necessary for this recipe. Microwave: Reheat dressing in the microwave for 15-20 seconds if needed.
Recipe Notes
- Chef tip: For a spicier salad, add more Sriracha to the dressing or serve it on the side.
- Best substitution: You can substitute the steak for cooked chicken or tofu for a vegetarian version.
- Make-ahead: Prepare the dressing and slice the steak ahead of time. Store them separately in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your dressing is too thick, add a little water or lime juice to thin it out.
Want to level up this recipe?
High-quality cutting board — Provides a stable surface for slicing steak and prevents damage to your countertops → Check price on Amazon
Thai Steak Salad with Light Peanut Dressing – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb flank or sirloin steak
- 6 cups mixed greens
- 1 cup cherry tomatoes
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
Seasonings
- 2 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp Sriracha (optional)
- 1 tsp grated ginger
- 1 clove garlic, minced
Optional Toppings
- 1/4 cup chopped peanuts
- 2 tbsp chopped cilantro
- 1/4 cup crispy fried onions
Instructions
- 1. Prepare the dressing: In a small bowl, whisk together soy sauce, peanut butter, lime juice, honey, Sriracha (if using), ginger, and garlic. Set aside.
- 2. Cook the steak: Season steak with salt and pepper. Heat a non-stick skillet over medium-high heat. Add steak and cook for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.
- 3. Assemble the salad: In a large bowl, combine mixed greens, cherry tomatoes, shredded carrots, and cucumber. Top with sliced steak. Drizzle the dressing over the salad and toss to combine. Garnish with chopped peanuts, cilantro, and crispy fried onions.
Notes
- Chef tip: For a spicier salad, add more Sriracha to the dressing or serve it on the side.
- Best substitution: You can substitute the steak for cooked chicken or tofu for a vegetarian version.
- Make-ahead: Prepare the dressing and slice the steak ahead of time. Store them separately in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your dressing is too thick, add a little water or lime juice to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Not necessary for this recipe.
- Microwave reheat: Reheat dressing in the microwave for 15-20 seconds if needed.
- Make ahead: You can prepare the dressing and slice the steak ahead of time.
Nutrition Per Serving
- Calories: 390
- Protein: 39g
- Fat: 22g
- Carbs: 15g
- Fiber: 3g
- Sugar: 10g
- Sodium: 800mg
- Cholesterol: 80mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Thai Steak Salad with Light Peanut Dressing – Better Than Takeout FAQs
Yes, you can prepare the dressing and slice the steak ahead of time. Store them separately in the fridge until ready to serve. However, it's best to assemble the salad right before serving to prevent the greens from getting soggy.
If your dressing is too thick, add a little water or lime juice to thin it out. You can also add more peanut butter if you prefer a thicker dressing.
While you can cook the steak in the air fryer, it's not recommended for this recipe as the air fryer may make the greens too dry. It's best to cook the steak in a skillet and assemble the salad in a bowl.
Always slice steak thinly against the grain to make it more tender. This helps to break up the muscle fibers, making the steak easier to chew.
Yes, you can use skirt or hanger steak instead of flank or sirloin steak. However, these types of steak may be tougher and require more tenderizing or marinating before cooking.
A Warm Final Note
I can’t wait for you to try Thai Steak Salad with Light Peanut Dressing – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
