Keto Thai Steak Salad Recipe
Introduction
This Keto Thai Steak Salad is a vibrant and flavorful dish, perfect for a light yet satisfying meal. Featuring tender ribeye, fresh vegetables, and a tangy Thai-inspired dressing, it’s a delicious way to enjoy bold flavors while staying low-carb.
Ingredients
- 1 ribeye steak (sliced thinly)
- 3 cups arugula
- 2 small Persian cucumbers (thinly sliced)
- 1 small avocado (sliced)
- 4 radishes (thinly sliced)
- 2 tsp olive oil
- 2 tbsp pickled ginger
- 2 green onions (finely chopped)
- 2 tbsp cilantro (chopped)
- ½ tbsp sesame seeds
- ¼ lime (juiced)
- ½ small red chili (thinly sliced)
- 2 tbsp coconut aminos (or ½ tbsp light soy sauce)
- 1 tbsp olive oil
- 3 tsp sesame oil
- ½ lime (juiced)
- ½ tsp fish sauce
- 1½ tbsp pickled ginger (finely chopped, or ¼ inch fresh ginger grated finely)
Instructions
- Step 1: Prepare the dressing by chopping the pickled ginger very finely or grating the fresh ginger. In a bowl, combine the ginger with coconut aminos (or soy sauce), olive oil, sesame oil, lime juice, fish sauce, and sliced red chili. Mix well and set aside.
- Step 2: Thinly slice the ribeye steak. To make slicing easier, freeze the steak for about 10 minutes before cutting. If using leftover cooked steak, simply slice it thinly with a sharp knife.
- Step 3: Heat a pan over high heat and add 2 teaspoons of olive oil. Sauté the beef slices for 30 seconds to 1 minute per side. For cooked steak, cook only 30 seconds per side to warm through. Pour half of the dressing into the pan with the steak, letting it coat the meat, and reserve the rest for the salad.
- Step 4: Place the arugula in a large bowl and top with the cooked steak.
- Step 5: Add sliced avocado, radishes, and cucumbers to the bowl. Season with sea salt and sprinkle sesame seeds on top.
- Step 6: Add the remaining pickled ginger, chopped green onions, and cilantro. Serve with the reserved dressing on the side for dipping or toss everything together before serving.
Tips & Variations
- For a spicier salad, add extra sliced fresh chili or a pinch of chili flakes to the dressing.
- Swap ribeye for flank or skirt steak for a leaner option.
- If you can’t find pickled ginger, fresh grated ginger works well for a sharper flavor.
- Use coconut aminos to keep the dish soy-free and add a subtle sweetness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to avoid soggy salad greens. When ready to eat, toss the salad with dressing or serve the dressing on the side. Reheat steak gently in a pan or microwave before adding to fresh greens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Yes, flank or skirt steak are great alternatives and provide excellent flavor and texture for this salad.
Is this recipe suitable for a keto diet?
Absolutely. This salad is low in carbs and high in healthy fats, making it a perfect choice for keto and low-carb eating plans.
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Keto Thai Steak Salad Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Low Carb
Description
This Keto Thai Steak Salad combines tender, thinly sliced ribeye steak with fresh arugula, crunchy vegetables, and a flavorful Thai-inspired dressing made with pickled ginger, sesame oil, and coconut aminos. It’s a quick, low-carb, and nutritious meal perfect for lunch or dinner that balances savory, tangy, and slightly spicy flavors.
Ingredients
Salad Ingredients
- 1 ribeye steak (sliced thinly)
- 3 cups arugula
- 2 small Persian cucumbers (thinly sliced)
- 1 small avocado (sliced)
- 4 radishes (thinly sliced)
- ½ tbsp sesame seeds
- 2 green onions (finely chopped)
- 2 tbsp cilantro (chopped)
- 2 tbsp pickled ginger
Dressing Ingredients
- 2 tsp olive oil
- 2 tbsp coconut aminos (or ½ tbsp light soy sauce)
- 3 tsp sesame oil
- ½ lime (juiced)
- ½ small red chili (thinly sliced)
- ½ tsp fish sauce
- 1 ½ tbsp pickled ginger (finely chopped or ¼ inch fresh ginger grated finely)
- ¼ lime (juiced)
- 1 tbsp olive oil
Instructions
- Prepare Dressing: Finely chop the pickled ginger or grate fresh ginger if using. In a bowl, combine the ginger with olive oil, coconut aminos or light soy sauce, sesame oil, lime juice, red chili slices, and fish sauce. Mix thoroughly and set aside.
- Slice and Chill Steak: Finely slice the ribeye steak; to make slicing easier, place the meat in the freezer for 10 minutes beforehand. If using leftover cooked steak, ensure it is sliced thinly with a sharp knife.
- Cook Steak: Heat a pan over high heat and add 1 tablespoon of olive oil. Saute the beef slices for 30 seconds to 1 minute per side until cooked to your desired doneness. If using cooked steak, simply reheat by cooking for 30 seconds per side. Add half of the prepared sauce to the pan towards the end of cooking to coat the steak. Reserve the remaining sauce for the salad dressing.
- Assemble Salad: In a large bowl, place the arugula as a base. Top with the cooked steak slices. Add sliced avocado, radishes, and Persian cucumbers. Season lightly with sea salt and sprinkle sesame seeds evenly over the top. Add the remaining pickled ginger, chopped green onions, and cilantro.
- Serve: Serve the salad with the reserved dressing either on the side for dipping or toss it gently with the salad before serving to distribute the flavors.
Notes
- Freezing the steak slightly before slicing makes it easier to get thin, uniform pieces.
- Leftover cooked steak can be used to save time; just reheat briefly to avoid overcooking.
- Persian cucumbers can be substituted with English cucumbers if unavailable.
- Adjust the amount of red chili to your preferred spice level or omit if sensitive to heat.
- This salad is naturally gluten-free when using coconut aminos instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Keywords: Keto Thai Salad, Thai Steak Salad, Low Carb Salad, Ribeye Salad, Asian Dressing
