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An overhead shot of Whole30 and Paleo Asian Steak Salad, a large white bowl topped with colorful vegetables and sliced seared flank steak.
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5 from 4 votes

Asian Steak Salad

This Whole30 Asian Steak Salad is a hearty and delicious meal that can be on the table in 30 minutes.
Prep Time10 mins
Cook Time20 mins
Course: Salad
Cuisine: Asian
Keyword: low carb, nomnompaleo, paleo, Whole30
Servings: 6
Calories: 337kcal

Ingredients

  • ¼ cup All-Purpose Stir-Fry Sauce
  • 1 tablespoon avocado oil or extra virgin olive oil
  • pounds flank steak cut into 4 even pieces
  • Diamond Crystal kosher salt 
  • 2 tablespoons ghee divided
  • 8 ounces mixed salad greens lightly packed
  • 2 carrots peeled and cut into matchsticks
  • 1 red bell pepper seeded and thinly sliced
  • ½ pound sugar snap peas destringed and blanched
  • 1 English cucumber cut in half crosswise and peeled into thin strips with a vegetable peeler
  • 1 Hass avocado peeled and thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  • Shake up a jar of All-Purpose Stir-Fry Sauce if you don’t have some already. Measure out ¼ cup of the sauce and whisk in 1 tablespoon avocado oil to make a simple dressing.
  • Pat the steaks dry and sprinkle both sides with salt. Heat a large skillet or grill pan over medium-high heat and swirl in 1 tablespoon of ghee when the pan is hot.
  • Add two steaks to the hot pan and cook for 6 to 8 minutes, flipping every 2 minutes, until the steaks are well-browned and the internal temperature reaches 130°F (medium-rare) on a meat thermometer. Transfer the seared steaks to a platter and cook the remaining two steaks the same way.
  • While the steaks are resting (at least 10 minutes), add the mixed greens, carrots, bell pepper, blanched sugar snap peas, and English cucumber in a large salad bowl. Whisk the salad dressing again and pour in about half. Toss the veggies in the bowl to distribute the dressing evenly.
  • Slice the steaks against the grain into ¼-inch strips. Add them to the salad, along with avocado. Toss with the remaining sauce.
  • Sprinkle on the toasted sesame seeds and divide the salad into serving bowls.

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Nutrition

Calories: 337kcal | Carbohydrates: 15g | Protein: 28g | Fat: 19g | Fiber: 5g