Asian Steak Salad
Ingredients
The salad
-
8
ounces
mixed salad greens
-
2
medium
carrots
-
1
medium
red bell pepper
-
½
pound
sugar snap peas
-
1
medium
English cucumber
-
1
medium
Hass avocado
-
1
tablespoon
toasted sesame seeds
The protein
-
1½
pounds
flank steak
-
1
tablespoon
ghee
-
Diamond Crystal
to taste
kosher salt
The dressing
-
¼
cup
All-Purpose Stir-Fry Sauce
-
1
tablespoon
avocado oil
Instructions
- Prepare the dressing by whisking together the All-Purpose Stir-Fry Sauce and avocado oil.
- Season the flank steak with salt and heat ghee in a skillet over medium-high heat.
- Cook the steak for 6 to 8 minutes, flipping every 2 minutes until browned and medium-rare.
- Let the steak rest for at least 10 minutes.
- In a large bowl, combine mixed greens, carrots, bell pepper, sugar snap peas, and cucumber.
- Add half of the dressing to the salad and toss to combine.
- Slice the rested steak against the grain into strips and add to the salad along with avocado.
- Drizzle with remaining dressing, sprinkle sesame seeds, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
337
Total fat
19g
Total carbohydrates
15g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
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