High in protein and awesomely gluten-free, this Asian Beef Salad makes a quick, light meal perfect for summer.
There is everything to love about Asian-style salads. Packed with vibrant flavors, super refreshing and really low in fat, they make an ideal meal to enjoy on summer days, especially on busy ones.
The key ingredient of this Asian Beef Salad is, of course, the meat.
I've just recently tried Belgian blue steak for the first time, and I was immediately hooked - I literally couldn't wait to have it again.
So, I thought this simple, flavorful salad was the perfect occasion to showcase this high-quality, and protein-loaded meat. 
Another thing I love about this salad is the vibrant, tangy Thai-inspired dressing.
No mayo, no cream or whatsoever required, but still packed with flavors, with a nice spicy kick to make everything even tastier.
The salad ingredients are flexible – use whatever fresh veggies you have in the fridge, or simply go with the season and make as colorful as you want.
I used mango, carrot, cucumber and fresh baby salad leaves, but purple cabbage, tomatoes, rocket leaves would work well too.
Same goes to the herbs, I mixed in fresh mint leaves, and used basil leaves for the dressing, but if you like cilantro, why not throw a few leaves in?
Bursting with vibrant flavors, this gluten-free & dairy-free Asian Beef Salad is ready in just 15 min.
Loaded with protein-rich beef, healthy veggies and fresh herbs, this is the perfect balanced meal to enjoy on a busy day!
Recipe
Asian Beef Salad
Ingredients
For the dressing:
- ¼ teaspoon red chili pepper, finely chopped
- 1 garlic clove, finely minced
- 1 tbs fresh ginger, finely grated
- pinch of sea salt
- 1 tablespoon fish sauce
- 2 tablespoon lime juice
- 1 tablespoon dark soy sauce
- 1 tablespoon mirin
- 1 tablespoon extra virgin oil
- 4-5 fresh basil leaves, finely minced
For the salad:
- 200 g 2-inch high Belgian Blue Rump Steak, or another good quality beef steak at room temperature
- a glug of extra virgin olive oil
- sea salt to taste
- 1 medium carrot
- 1 medium cucumber
- ½ mango
- ½ small red onion, very thinly sliced
- 120 g fresh baby salad leaves
- a small bunch of fresh mint leaves
- 1 tablespoon roasted peanuts, finely chopped
Instructions
- For the dressing: simply whisk all the ingredients together in a small jar. Adjust with salt and pepper to your taste.
- For the meat: brush the steak with a glug of extra-virgin olive oil and season with a generous pinch of sea salt on both sides. Place the steak on a hot grill (or cast iron skillet). For medium-rare, cook for 2.5 minutes on each side, turning the meat every minute.
- Remove the steak from the grill and allow to rest on a hot plate for about 2 minutes, then cut into slices.
- Whilst the steak cooks, prepare the salad. Peel and finely slice into ribbons the carrot, cucumber and mango. Then, finely slice the onion.
- To assemble your salad, arrange a bunch of fresh baby salad leaves in a bowl, top with carrot, cucumber and mango ribbons, sliced onion, and fresh mint. Add the sliced meat and chopped peanuts, and mix all together.
- Divide your salad among two plates and serve immediately with the prepared Asian-style dressing on the side.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Blair Villanueva says
The secret on a delicious salad is the unique dressings. And salad is seems the universal form of communication, most of us live it!
sparkofsouthernmoms says
We have been doing a lot of meal portions and freezing leftovers, and trying to cut out wasting so much. The money you can save is phenomenal! Your salad looks amazing! I am grabbing a list to make my family some!
Stephanie Pass says
One of my favorite salads is a steak salad. I just love the combination of the beef and salad all together. This one looks amazing!
planningthemagic says
Salad looks delicious. I need to look at frozen foods more. I like that they take longer to expire. We don't do a lot of cooking in the summer.
Peter Oluoch says
The beef salad looks so delicious. so so much, I am salivating right now.
alisonrost says
Such great tips about food waste. It's something I'm mindful of every day. I especially loved the tip about organizing the fridge. How often do I buy something at the store only to come home and realize I already had it way in the back behind the milk. ps: The salad is amazing! Colorful, healthy, and easy enough for a weeknight meal. x
Andrea says
this asian salad look delicious and love how easy it is. the dressing looks amazing, like the ginger and the garlic.
Cassie says
This looks absolutely delicious! Can't wait to try!
Helene Cohen Bludman says
I know my family will enjoy this. I can't wait to try it.
Heather Johnson says
Your salad sounds super tasty! I bet my hubby, who eats a salad for lunch almost every day, would like this.
hopejoyinchrist says
I love how you threw this together! I am a big advocate of waste no want not. We meal plan and eat leftovers until we are sick of them... but I am always looking for recipies that reinvent the leftovers. Great job
solaonitiri says
The fish sauce in the dressing is such a great touch. It's a little too hot to cook in my kitchen but this I got to try.
Diana says
This looks amazing and I can't wait to give it a try! Thank you for sharing!
momknowsbest15 says
This salad is so pretty. The curled carrots are something I need to try making.
Claire Jessiman (@foodiequine) says
I've had the Belgian Blue steak twice now - once done an a griddle pan and the secont time as kebabs on the BBQ - wonderful product.
Hannah Hossack-Lodge says
This looks lovely, I need to get into eating more salads! I used be be brilliant at not wasting anything but I've been a bit rubbish recently and have been wasting more food than I would like; i'm trying to get myself back in check as I really do hate wasting things!
Jo Brigdale says
Wow! This looks delicious. What a great way to use up the beef xxx