If you have some steak leftover this dish comes together really fast. You can totally substitute chicken as well or skip the meat all together. I have had this salad before and I have to tell you anytime I have leftover steak- which is not too often, I think of this salad straight away. I have mainly used Hangar Steak before.
Thai Cabbage and Steak Salad
2 limes, juiced
1/4 cup soy sauce
2 tablespoons grated fresh ginger
2 teaspoons toasted sesame oil ( roasted)
3 garlic cloves, minced and divided
2 tablespoons extra-virgin olive oil
1 teaspoon Thai fish sauce (such as nam pla or nuoc mam)
1 pinch ground red pepper (cayenne), if you like a little heat
1 tablespoon rice wine vinegar
leftover steak, sliced as thin as you can
2 carrots, peeled and cut into strips
10 cups romaine, chopped
1/4 cup chopped fresh cilantro
1/4 cup mint, thinly sliced
1/4 cup Thai basil or regular basil, thinly sliced
fresh ground black pepper
3 green onions, sliced thinly
2 tablespoons chopped peanuts (optional)
The most important thing here is to do a nice chop of everything that is in this salad. With a whisk combine the lime juice, vinegar, ginger, garlic, soy sauce, sesame oil, Thai fish sauce and olive oil. Set aside.
Chop and then toss the vegetables and herbs in a large bowl. Toss in the dressing and then serve with steak and peanuts sprinkled over top.