Wild Boar Bourguignon
Wild boar slowly braised in red wine and herbs until tender, with a glossy, full-bodied sauce and no mushrooms.
RecipeSaladThai
Thai Steak Salad
A warm Thai-style steak salad with ribeye, cucumber, glass noodles and romaine, dressed with garlic, lime, fish sauce and sesame oil.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 2
- Per serving
- 420 kcal
In short
A warm Thai-style steak salad with ribeye, cucumber, glass noodles and romaine, dressed with garlic, lime, fish sauce and sesame oil. Ready in about 25 min (15 min prep, 10 min cooking), serves 2, around 420 kcal per serving.
Ingredients
For 2 servings
Method
Cook the glass noodles according to package instructions, drain and set aside to cool.
Season the ribeye steak with salt and pepper. Heat a skillet or grill pan over high heat and cook the steak for 3-4 minutes per side for medium rare. Let rest for 5 minutes, then slice thinly against the grain.
Prepare the dressing by whisking together minced garlic, lime juice, sugar, fish sauce, sesame oil, and chopped chili in a small bowl.
In a large bowl, combine the cooled glass noodles, sliced cucumber, and chopped romaine lettuce.
Add the sliced steak to the salad and pour the dressing over everything. Toss gently to combine.
Sprinkle with sesame seeds and serve immediately. Add sriracha on the side for extra heat if desired.
Nutrition per serving
- Calories
- 420kcal
- Protein
- 35g
- Carbohydrates
- 25g
- Fat
- 22g
- Fibre
- 4g
- Sugar
- 6g
Estimated values per serving. AI estimate, not medical advice.
Tips & variations
Perfect Steak Temperature
Use a meat thermometer to ensure your steak reaches 130-135°F (54-57°C) for perfect medium rare. Let it rest after cooking to redistribute the juices.
Glass Noodle Prep
Soak glass noodles in hot water for 10-15 minutes until tender, then rinse with cold water to stop cooking and prevent them from becoming mushy.
Dressing Balance
Taste your dressing before adding to the salad - it should have a good balance of salty (fish sauce), sour (lime), sweet (sugar), and spicy (chili).
Chicken Version
Replace the steak with grilled chicken breast or thighs for a lighter option. Marinate the chicken in some of the dressing for extra flavor.
Vegetarian Alternative
Substitute the steak with grilled tofu or tempeh, and replace fish sauce with soy sauce or vegetarian fish sauce for a plant-based version.
Questions about this recipe
How long does Thai Steak Salad take?
About 25 min in total: 15 min of prep and 10 min of cooking.
How many people does it serve?
This recipe makes 2 servings. The interactive recipe card on our homepage scales the ingredients up or down.
How many calories does it have?
Roughly 420 kcal per serving, with about 35 g protein, 25 g carbohydrates and 22 g fat. These are AI estimates, not lab values.
From our Instagram post
Thai Steak Salad
If you’re craving something warm, Asian-inspired and packed with umami, this one’s for you
2. Combine cucumber, glass noodles and romaine lettuce. For the dressing: 2 cloves of garlic, juice of 1 lime, a pinch of sugar, 2 tbsp fish sauce, 1 tsp sesame oil and some chili
3. Add the steak. We used a 500g ribeye, cooked medium rare, perfect for two people
4. Finish with some sesame seeds.
5. Add a little sriracha if you like some extra heat
6. Ready to eat. A healthy, balanced dish with plenty of protein and fibre. Easy to put on the table and full of flavour.
See the original post on Instagram ↗
The ingredient list, method, nutrition and tips were written out with AI from this post.
