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Healthy Thai Peanut Steak Salad

Carrian Cheney | Oh, Sweet Basil
  • 90 minutes
  • Serves 6

INGREDIENTS

1

Flank Steak, cut in half

Mixed Greens and Spinach

1

Red and 1 Orange Bell Pepper, sliced

1/2 cup

Sliced Red Cabbage

2

Avocados, sliced

1

Carrot, sliced thin

1

Cucumber, peeled and sliced thin then cut in 1-2″ pieces

1

Jalapeno, sliced

Sesame Seeds

1/3 cup

Chopped Cilantro

1/2 cup

Dry, Roasted, Salted Peanuts, roughly chopped

2 tbsp

Green Onions, sliced

1 cup

Creamy Peanut Butter

2 tbsp

Sriracha

1/4 cup

Fresh Lime Juice

1/4 cup

Honey

2 tbsp

Toasted Sesame Oil

1/2 cup

Warm Water

3 tbsp

Fresh, Grated Ginger

6 cloves

Garlic, minced

1/3 cup

Soy Sauce

1 tsp

Rice Vinegar

1 tbsp

Fresh Ginger, grated

2 cloves

Garlic

1/4 cup

Soy Sauce

1/2 cup

Oil

1/4 cup

Rice Vinegar

3 tbsp

Honey

1 tbsp

Water

2 tsp

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2 tbsp

Peanut Sauce from above