Thai Steak Salad is filled with loads of vegetables, grilled steak, and then topped with a Spicy Peanut Dressing, all in 20 minutes and only 376 calories! I call that a win!
I am realizing more and more that I struggle with fear.
Yesterday as I was boarding a plan for Arkansas to visit the Tyson Chicken Test Kitchen (try saying that fast three times) I could feel my shoulders get tense, an excruciating pain start on the right side of my neck, and nausea start to surface its ugly head.
I have struggled with migraines since college, so when those migraine type symptoms start to occur I mental prepare and brace myself to endure the pain for the next 4-5 days. But lately I am realizing that sometimes those migraines are more spiritual than they are physical.
What do I mean by that? Well, have you ever heard people say that sometimes they carry their “stress” in their shoulders or neck? I think most people carry stress there for a reason.
I think it’s Gods way of reminding us physically that we are carrying something in the spiritual world that we don’ need to carry. For me, its fear or worry. It might be something different for you.
As soon as I started to get those pains I immediately called my husband and had him pray and then texted a close friend of mine to ask for prayer. She said that she felt like I was holding on to something and that I needed to release it for that pain to subside. While I was waiting in line at Starbucks, I started to pray and felt like God was telling me to let go of my family.
Every time I fly by myself, which has been a lot as of late, I get fearful. Fearful that something might happen to the plane. Fearful that something might happen to Mike or Cason and that I will never see them again. That fear consumes me, especially on take off and landing. I can physically feel myself start to get tense and my heart to beat faster. Now, mentally I know that God is in control and has our days ordained. But my heart cares so deeply for those I love that the idea of loosing them places me in a fear vice grip.
I recognized the fear I was holding onto, released it to God and immediately started to feel some relief.
Want to know something else?
On take off and landing I had complete peace, no nerves, no fear, no raised heart rate! God is so good! When we listen and release our worries or burdens to him, he carries that load for us so we can walk in peace! 🙂 Just wanted to share that because it was on my heart today.
Now on to the recipe… which is a goodie!
Thai Steak Salad with a Spicy Peanut Dressing! Even Cason liked this one, although I’m starting to think its more because of the peanut butter than anything else…. ok the cucumber too! This kid is obsessed with cucumbers!!! I could just give him a whole one and he would stand there and eat it! Cracks me up!
Ok, focus! The salad.
One of my most popular recipes on JHE to this day is my Grilled Ribeye Steak Salad with Balsamic Vinaigrette, so because I KNOW that you like Steak Salad I thought I would do a repeat. But change up the flavors a bit! This Thai Steak Salad is loaded with vegetables, topped with juicy perfectly seasoned steak, and then covered in a Spicy Peanut Dressing that you will want to bathe in it’s so good!
The best part about this recipe is that it takes less than 30 minutes to make and it is only 376 calories per serving! This recipe will be the perfect for a quick lunch to fix up for work or an easy dinner to make on a quick school night. Enjoy! Bon Appetite!Print
- 1.5 lb. flank steak
- salt & pepper to season both sides of steak
- 3 cups diced romaine lettuce
- 2 cups thinly sliced napa cabbage
- 1 red pepper, julienne
- 1 mango, thinly sliced
- 1/4 cup sliced red onion
- 1 cup julienne cucumber
- 1/2 cup julienne carrots
- 1 tablespoon diced fresh mint
Spicy Peanut Dressing:
- 1/4 cup canola oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon peanut butter
- 2 teaspoons soy sauce
- 1 teaspoon dice fresh mint
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon sriracha
- 1 garlic clove, minced
- juice of one lime
- salt and pepper to taste
- Preheat grill to medium high heat.
- In a small bowl mix, rice wine vinegar, peanut butter, soy sauce, fresh mint, fresh ginger, sriracha, garlic, lime juice, salt, and pepper.
- Slowly whisk in canola oil till thickened. Set aside.
- In a large bowl add romaine lettuce, napa cabbage, red pepper, mango, red onion, cucumber, carrot, and fresh mint. Toss and set aside.
- Season both sides of the flank steak with salt and pepper. Place on grill.
- Grill each side of steak for 4-5 minutes.
- Remove from grill. Let sit for 2-3 minutes for juices to settle.
- Thinly slice the steak and place in salad bowl. Top with spicy peanut dressing. Serve.
- Serving Size: 1 1/2 cups
- Calories: 376
- Sugar: 9 g
- Sodium: 338 mg
- Fat: 18 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 56 mg
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!