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Meat and Seafood

Southeast Asian Steak Salad
It's easy to mix up a batch of this salad, and fun to vary the recipe to suit your taste. For vegetables, try shredded cucumber or jicama, or use peanuts instead of cashews.
1 1/2 cup Basmati rice, cooked
Leftover Slightly Spicy Steak
1 cup bean sprouts
1 each Scallions, white and light green parts, thinly sliced
1 cup Cabbage, napa, finely shredded
1/2 each Red bell pepper, chopped
1/2 cup Chopped fresh cilantro
1/2 teaspoon Minced garlic
2 teaspoon Rice vinegar
1 tablespoon Lime juice
1 1/2 oz nuoc cham
1 teaspoon Brown sugar
1/4 teaspoon Crushed red pepper flakes
1 tablespoon Mint, fresh
2 tablespoon Olive oil
1/2 cup chopped dry roasted cashews
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Southeast Asian Steak Salad

Southeast Asian Steak Salad

Southeast Asian Steak Salad
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:0 minutes
Note: For steak ingredient, search Slightly Spicy Steak recipe on
1. In a large bowl, combine rice, steak, bean sprouts, scallion, cabbage, bell pepper, and cilantro. Stir gently to mix ingredients well.
2. In a medium jar or plastic container with a tight-fitting lid, combine vinegar, lime juice, minced garlic, nuoc cham or nom pla, brown sugar, red pepper flakes, mint, and oil. Seal top, and shake vigorously. Drizzle dressing over rice mixture and stir well.
3. Pack salad in 4 containers. Divide cashews into 4 plastic bags. Pack in an insulated case with an ice pack and eat chilled.
Source: Hannaford fresh Magazine, September - October 2008