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
Scale
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
