30 min serves 2-4

Thai Noodle and Beef Salad

Thai flavors meet the convenience of a Mason Jar Salad. Follow the layering instructions to keep it crisp.
Gluten-Free Keto Paleo

PREP: 10 min. ACTIVE: 15 min. PASSIVE: 5 min. DIFFICULTY Medium

Salad Ingredients:

  • 2 Pre Top Sirloin steaks
  • ½ head of purple cabbage
  • 2 cups sugar snap peas
  • 8 sweet peppers
  • 2 pouches yam noodles
  • sesame seeds
  • cilantro or mixed greens
  • 1 tbsp. Coconut Aminos or soy sauce
  • 2 tsp. sea salt
  • 2 tbsp. peanut butter
  • 2 tbsp. sesame oil
  • 2 tbsp. soy sauce or Coconut Aminos
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. ground ginger
  • 1 tsp. garlic powder
  • ¼ cup coconut milk
  1. Whisk all dressing ingredients together until smooth. Shred cabbage, slice peppers, and cut sugar snap peas.
  2. Open noodle pouches and place noodles into a colander. Rinse noodles thoroughly, then drain.
  3. Marinate steak the for about twenty minutes. Heat cast-iron skillet on high heat. Place steaks in skillet, and brown on each side for about three minutes.
  4. Turn heat off. Cover skillet with a lid and let steaks sit for 3-5 minutes. Remove steaks from skillet and let settle for five minutes before slicing. Use a sharp knife to slice steaks into thin pieces, and separate into four portions.
  5. Add 2 tablespoons of dressing to the bottom of mason jars or bowls. Next, add cabbage, sugar snap peas, and peppers.
  6. Then, add steak and noodles, and top with herbs or mixed greens then sesame seeds.


Amount per 100g