Keto Thai Steak Salad
January 7, 2026 • 0 comments
Keto Thai Steak Salad
1 ribeye steak, sliced thinly
3 cups arugula
2 small Persian cucumber (A.K.A. baby cucumber), thinly sliced
1 small avocado, sliced
4 radishes, thinly sliced
2 tsp olive oil
2 tbsp pickled ginger
2 green onion, finely chopped
2 tbsp cilantro, chopped
½ tbsp sesame seeds
¼ lime, juiced
½ small red chili, thinly sliced
Thai Dressing
2 tbsp coconut aminos, or 1/2 tbsp light soy sauce
1 tbsp olive oil
3 tsp sesame oil
½ lime, juiced
½ tsp fish sauce
1 ½ tbsp pickled ginger, finely chopped or 1/4 in fresh ginger grated finely
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1 Ribeye) Ribeye Steak
- (3 Cups) Arugula
- (1 large) Cucumber
- (1 Small) Avocado
- (4) Radishes
- (2 tsp) Olive Oil
- (2 tbsp) Pickled Ginger
- (2) Green Onions
- (2 tbsp) Cilantro
- (1/2 tbsp) Sesame Seeds
- (1/4 juiced) Lime
- (1/2) Red Chili
- Thai Dressing
- (2 tbsp) Coconut Aminos (Or Light Soy Sauce)
- (1 tbsp) Olive Oil
- (1/2) Lime
- (1/2 tsp) Fish Sauce
- (1 1/2 tbsp) Pickled Ginger
Directions
Instructions
Dressing
- Chop the pickled ginger into really fine pieces or grate the fresh ginger. Mix all of the sauce ingredients together in a bowl. Set aside.
Steak
- Finely slice the beef, pop it in the freezer for 10 minutes so it’s easier to slice. TIP: you can use leftover cooked steak, just slice it thinly with a sharp knife.
- Bring a pan to high heat and add in the olive oil and beef. Sauté for about 30 seconds to 1 minute per side. If using cooked beef, only cook for 30 seconds per side. Add half of the sauce to the pan and reserve the rest for salad dressing.
Assembling the salad
- Add the arugula to a bowl and top with the steak.
- Slice the avocado, radish, and cucumber. Add to the bowl, season with sea salt, and top with sesame seeds. Add the pickled ginger. Top with chopped green onions and cilantro and serve the sauce on the side for dipping or toss with salad.
Notes
Making ahead of time: Parts of this salad can be made ahead of time but it should all be assembled when it’s time to dig in it for the best results:
- Steak: Cook the steak ahead of time and slice it thinly when you’re ready to warm it in a pan with dressing.
- Dressing: Make this up to 5 days in advance. Store it in an airtight container in the fridge.
- Salad and toppings: Keep the chopped toppings in separate airtight containers in the fridge for up to 3 days.
Course: DinnerCuisine: AsianKeyword: asian, gluten free, healthy salad, keto, keto dinner, lunch, ribeye, salad, steak
Nutrition
Calories: 627kcal | Carbohydrates: 25g | Protein: 27g | Fat: 49g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 542mg | Potassium: 1180mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1171IU | Vitamin C: 44mg | Calcium: 111mg | Iron: 4mg
