Thai steak salad

Prep 20 min
Total 35 min
Serves 4



600 g
flank steak
1/2 tsp
2 tsp
1/4 cup
4 tsp
brown sugar
2 tsp
large carrots, peeled
mini cucumbers
1 pint
cherry tomatoes, halved
mangoes, peeled, pitted and thinly sliced into strips
shallot, thinly sliced
2 cups
coarsely chopped cilantro
1/2 cup
mint, (whole leaves)


  • SPRINKLE steak with salt. Season with fresh pepper.
  • HEAT a large frying pan over medium-high. Add oil, then steak. Reduce heat to medium. Cook 6 to 7 min per side for medium-rare. Transfer to a cutting board and tent with foil.
  • WHISK lime juice with sugar, chili-garlic sauce and fish sauce in a large bowl until sugar dissolves.
  • PEEL long ribbons from carrots and cucumbers, turning after every 3 peels, into same bowl. Add tomatoes, mangoes and shallot. Toss until coated.
  • SLICE steak thinly against the grain. Divide among 4 plates. Top with salad, cilantro and mint. Kitchen note: Use a vegetable peeler to make long ribbons of carrots and cucumbers.


Calories 427, Protein 36 g, Carbohydrates 39 g, Fat 15 g, Fibre 7 g, Sodium 713 mg. Excellent source of vitamin A

Chatelaine Quickies: Thai Steak Salad

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