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Low-Carb Thai Salad With Grilled Steak

Low-Carb Thai Salad With Grilled Steak

Thai salad recipe & content provided by Ryan Carter, @livevitae

This crisp Thai salad is inspired by spicy Asian flavors and fresh summer produce. With a combination of fresh vegetables, aromatic herbs, and marinated steak, it’s perfect for filling you up without hours of cooking.

Related: Low-Carb Beef Stir Fry

For my Thai salad, I used grass-fed top sirloin steak. This cut is more economical compared to prime cuts while still cooking up delicious beefy flavor. Although you only need to marinate the steak for 20 minutes, leaving it to infuse for a few hours or more will improve the flavor profile even more. Be sure to rest your steak for a few minutes after cooking to make sure it stays tender and juicy.

The steak marinade uses coconut aminos instead of soy sauce, and omits the fish sauce and sugar you might find in other Thai salad dishes. Swap in other local seasonal greens for a filling meal that won’t weigh you down.

Fresh vegetables meet savory grilled steak in this low-carb Thai salad recipe that cooks up in minutes. Low-carb, paleo, and Whole30.

Low-Carb Thai Salad With Grilled Steak

Start to Finish: 40 minutes (20 minutes active)

Thai Salad Ingredients:

  • 1 tablespoon coconut oil or grass-fed ghee
  • 1 head of bok choy, sliced lengthwise into quarters
  • 1/4 medium red cabbage, roughly shredded
  • 1 medium carrot, spiralized
  • Two 4-ounce top sirloin or hanger steaks (about 3/4-inch thick)
  • Optional: Fresh cilantro, sliced radishes, fresh lime juice, or chopped green onions to garnish

Marinade Ingredients:

  • 2 tablespoons coconut aminos
  • 1/2 tablespoon ground ginger
  • 1/2 ground coriander
  • 1 teaspoon raw honey
  • 1/2 tablespoon fresh lime juice
  • 1/2 teaspoon salt

Instructions:

  1. In a bowl, combine marinade ingredients and whisk together. Add steaks to the bowl and mix with the marinade. Cover and marinate for 20 minutes. (If marinating longer, place steaks in your refrigerator.)
  2. In a pan with a steamer basket, add 1 inch of water and bring to a boil. Add bok choy, reduce to a simmer, and steam for about 6 minutes, or until tender. Remove and set aside.
  3. In a saucepan on medium heat, add coconut oil and saute the red cabbage until tender. Remove cabbage, add carrots to the pan, and saute for 2-3 minutes.
  4. Preheat a cast iron griddle pan on medium-high heat. When it’s hot, add the steaks and cook for 3 minutes. Flip steaks and cook for an additional 2 minutes.
  5. Rest your steaks for 3-5 minutes, then then slice against the grain.
  6. Assemble Thai salad: Arrange vegetables and top with steak. Add garnishes, if desired.

Serves: 2

Nutritional Information (Per Serving):

  • Calories: 438
  • Protein: 30g
  • Total Carbs: 29g
  • Fiber: 8.2g
  • Sugars: 17.9g
  • Net Carbs: 20.8g
  • Total Fat: 24g
  • Saturated Fat: 12g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 7g
  • Trans fat: 0g
  • Cholesterol: 89mg
  • Sodium: 975mg
  • Potassium: 1696mg
  • Vitamin A: 16,894mg
  • Vitamin C: 259mg
  • Calcium: 451mg
  • Iron: 6mg

Note on ingredients: Raw cabbage is high in oxalates—a type of antinutrient that can cause muscle pain, kidney stones, or thyroid imbalances. To reduce oxalates, you can lightly cook cabbage in water (or steam it) and drain your cooking liquid before adding fats.

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