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Vibrant Thai-Inspired Keto Steak Salad

Salads often get a bad reputation for being boring, but we believe they should be anything but! This Thai-inspired keto steak salad is a vibrant, flavor-packed dish that checks all the boxes for a perfect meal—fresh, satisfying, and incredibly delicious. It was born from our love for Thai flavors and the desire to create a keto salad that felt indulgent while keeping it light and nutrient-dense.

The secret to this dish? A perfectly seared steak marinated in a zesty lime, garlic, and coconut aminos blend, paired with crunchy cabbage, cucumber, and fresh herbs. Topped with a punchy chili-lime dressing, this salad brings together the perfect balance of umami, spice, and tang. Whether you're looking for a quick weeknight meal or a dish to impress guests, this salad is a winner!

Cuisine
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 10 mins Rest Time: 5 mins Total Time: 30 mins
Servings 2
Calories 420
Description

This Thai-inspired keto steak salad is a perfect blend of bold flavors, fresh ingredients, and satisfying textures. Juicy marinated steak, crisp veggies, and a tangy lime dressing make this salad a must-try for anyone looking for a delicious and unique keto-friendly meal.

Ingredients
    For the Steak:
  • 8 oz flank steak (or ribeye for a richer flavor)
  • 1 tbsp coconut aminos
  • 1 tbsp lime juice
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 1 tbsp avocado oil (for cooking)
    • For the Salad:
  • 2 cups shredded Napa cabbage
  • 1/2 cup sliced cucumber
  • 1/4 cup sliced red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped roasted peanuts or almonds (optional, for crunch)
    • For the Dressing:
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tsp coconut aminos
  • 1/2 tsp red pepper flakes
  • 1/2 tsp grated ginger
  • 1/2 tsp minced garlic
  • 1/2 tsp monk fruit sweetener (optional, for balance)
Instructions
    Marinate & Cook the Steak:
  1. In a small bowl, whisk together coconut aminos, lime juice, garlic, salt, pepper, and red pepper flakes.
  2. Rub the marinade all over the steak and let it sit for at least 10 minutes (or up to 1 hour for deeper flavor).
  3. Heat a skillet over medium-high heat and add avocado oil.
  4. Sear the steak for 3-4 minutes per side for medium-rare, or adjust the cooking time to your preference.
  5. Remove from the pan and let the steak rest for 5 minutes before slicing thinly against the grain.
    6. Prepare the Salad & Dressing:
  6. In a large bowl, combine the shredded cabbage, cucumber, red bell pepper, cilantro, mint, and basil.
  7. In a separate small bowl, whisk together all dressing ingredients until well combined.
  8. Pour the dressing over the salad and toss gently to coat evenly.
    9. Assemble & Serve:
  9. Arrange the salad on a serving plate and top with the sliced steak.
  10. Sprinkle with chopped roasted peanuts or almonds for added crunch.
  11. Serve immediately and enjoy this fresh, bold, and keto-friendly dish!

Nutrition Facts

Servings: 2 ServingCalories:420kcalTotal Fat:27gTotal Carbohydrate:6gDietary Fiber: 3gSugars: 2gProtein:38g

Note

Substitutions & Variations

  • Make it Dairy-Free: This recipe is naturally dairy-free, so no swaps are needed!
  • Nut-Free: Skip the peanuts or almonds and use toasted sesame seeds instead.
  • Protein Swap: Substitute the steak with grilled shrimp or chicken for a lighter option.
  • Extra Greens: Toss in some spinach or arugula for an added nutrient boost.
  • Heat Level: Adjust the red pepper flakes in the dressing to your spice preference.
Read it online: https://ketoeatsrecipes.com/recipe/vibrant-thai-inspired-keto-steak-salad/