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Thai Steak Salad – With Peanut Hoisin Sauce

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Thai Steak Made In Slow Cooker Blends with Fresh Summer Salads

Pull out your slow cooker if you are not using it during these hot summer days. This recipe is sure to please those who love the Far Eastern flavors in their dressings. Hoisin Sauce is a thick, pungent sauce commonly used in Chinese dishes. Think moo shu pork and you’ll get the idea of the flavor and texture.

Who doesn’t love a salad in summer? But because we eat so many we always on the lookout for fresh ideas of how to change up the combination of ingredients and to bring the protein to the salad without relying on chicken. This recipe does it all:  exotic flavors, tender beef, the surprise of peanuts, and a medley of vegetables and fruits.

A summer salad for a grand summer lunch.  And then make the Thai steak to serve over rice when it gets cooler.

CrockPot Thai Steak Salad
 Yield: Serves 3-4
For the steak
    • 1/4 cup soy sauce
    • 3 tablespoons honey
    • 3 cloves garlic, minced
    • 1 pound stew beef or boneless beef chuck steak, cut into 2-inch pieces
For the dressing
    • 1/4 cup hoisin sauce
    • 2 tablespoon creamy peanut butter
    • 1/2 cup water
    • 1 tablespoon fresh ginger, roughly chopped
    • 1 tablespoon tomato paste or ketchup
    • 2 teaspoons fresh lime juice
    • 1 teaspoon sugar
    • 2 cloves of garlic
    • 1/2 teaspoon or up to 2 teaspoons Sriracha sauce, (or other hot sauce)
For the salad:
  • 1/2 head savoy cabbage, shredded (or any cabbage)
  • 1 5-ounce bag romaine with red cabbage and carrots, or whatever greens you want
  • 1 cup cilantro, roughly chopped
  • 1/2 cup peanuts, chopped
  • 2 mangos
  • fresh lime wedges


For the steak:
    1. Spray the inside of your slow cooker with nonstick spray. Add the soy sauce, honey, and garlic, and stir together well. Add the meat, turning to coat all sides. Turn your CrockPot on to high, put the lid on, and cook for 3 hours.
    2. Remove the meat with a slotted spoon to a cutting board. Let sit for 10 minutes, then cut into slices against the grain. Set aside and let come to room temperature, or wrap it up and chill it in the fridge. Drizzle with remaining sauce if it gets dry.
For the dressing:
    1. Add all dressing ingredients to a blender and pulse until completely combined, scraping sides as necessary.
Assemble the salad:
  1. In a large bowl, toss the greens with the cabbage and cilantro. Top each serving with peanuts, mangos, lime wedges, and the steak. Drizzle with dressing and serve.

Thank you to Karen of The Food Charlatan for this recipe. Find more pictures and information here.


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