Sesame Ginger Steak Salad
with Grape Tomatoes, Crispy Fried Onions & Peanuts
- Sesame
- Wheat
- Peanuts
Juicy steak crusted with our sesame ginger crunch seasoning is seared to perfection, then coated in a lively pan sauce of garlic, scallion, chili sauce, and lime. It’s thinly sliced for maximum tenderness and set atop a crisp mixed greens salad tossed in a sweet chili lime dressing. This satisfying meal is finished with a sprinkling of crispy fried onions and peanuts for tasty textural contrast and is on the table in just 15 minutes!
Ingredients
10 teaspoon
Rice Wine Vinegar
2 ounce
Sweet Thai Chili Sauce
1 unit
Sesame Ginger Crunch
(Contains: Sesame)
4 ounce
Mixed Greens
10 ounce
Ranch Steak
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Quarter lime. Trim and thinly slice cucumber into rounds. Halve tomatoes.
-
Pat steak* dry with paper towels and thinly slice crosswise. Transfer to a medium bowl and season with sesame ginger crunch, a pinch of salt, and pepper.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook, stirring occasionally, to desired doneness, 3-5 minutes.
-
In the last minute of cooking, stir in garlic-ginger scallion paste, half the chili sauce, and juice from one lime wedge (two wedges for 4 servings).
-
Meanwhile, in a small bowl, whisk together vinegar, remaining chili sauce, 2 TBSP olive oil, and juice from one lime wedge (4 TBSP olive oil and juice from two lime wedges for 4 servings).
-
In a large bowl, toss mixed greens, cucumber, and tomatoes with as much dressing as you like. Taste and season with salt and pepper.
-
Divide salad between shallow bowls. Top with steak. Garnish with crispy fried onions and peanuts. Serve with remaining lime wedges on the side.
