Jam packed with vegetables, this salad provides a good source of protein to prevent hunger. A perfect lunch break salad with delicious Thai flavors.
2 Tablespoons soy sauce
2 teaspoons fish sauce
2 teaspoons sugar
12 ounces flank steak
2 heads Bibb lettuce, torn into bite-sized pieces
1 cucumber- peeled, seeded, and sliced 1/4” thick
1 cup halved cherry tomatoes
2 carrots, shaved
1/4 cup packed mint leaves
1/4 cup packed basil leaves
Ginger-Lime dressing of your choice
1- Combine soy sauce, fish sauce, and sugar in a baking dish.
2- Add steak and marinate for 15 minutes at room temperature, or overnight in the fridge.
3- Heat a cast-iron skillet on high.
4- Place steak in skillet (reserve marinade).
5- Reduce heat to medium high, cook until brown- 3 to 5 minutes per side.
6- Add the marinade and cook another 15 seconds.
7- Place steak on cutting board and let rest 5 minutes.
8- Slice the steak thinly.
9- In a large bowl, add lettuce, cucumber, tomatoes, carrots, mint, and basil.
10- Toss in dressing and steak.
11- Serve and enjoy your delicious lunch!