This flavorful recipe for Keto Thai Steak Salad is made with thinly sliced ribeye and a homemade dressing that is tangy, spicy, and easy to make. You’ll love this salad as a great Keto or Whole30 weeknight dinner or a healthy lunch.
1 ½tbsppickled gingerfinely chopped or 1/4 in fresh ginger grated finely
Chop the pickled ginger into really fine pieces or grate the fresh ginger. Mix all of the sauce ingredients together in a bowl. Set aside.
Finely slice the beef, pop it in the freezer for 10 minutes so it’s easier to slice. TIP: you can use leftover cooked steak, just slice it thinly with a sharp knife.
Bring a pan to high heat and add in the olive oil and beef. Sauté for about 30 seconds to 1 minute per side. If using cooked beef, only cook for 30 seconds per side. Add half of the sauce to the pan and reserve the rest for salad dressing.
Assembling the salad
Add the arugula to a bowl and top with the steak.
Slice the avocado, radish, and cucumber. Add to the bowl, season with sea salt, and top with sesame seeds. Add the pickled ginger. Top with chopped green onions and cilantro and serve the sauce on the side for dipping or toss with salad.
Making ahead of time: Parts of this salad can be made ahead of time but it should all be assembled when it’s time to dig in it for the best results:
Steak: Cook the steak ahead of time and slice it thinly when you're ready to warm it in a pan with dressing.
Dressing: Make this up to 5 days in advance. Store it in an airtight container in the fridge.
Salad and toppings: Keep the chopped toppings in separate airtight containers in the fridge for up to 3 days.