Five-Spice Steak Salad with Peanut-Ponzu Dressing and Crispy Wontons

This vibrant steak salad brings together warm, aromatic five-spice seasoning and a luscious peanut-ponzu dressing for a bold, satisfying meal. Seared ranch steak is sliced over a bed of mixed greens and coleslaw mix, with peppery radishes adding a fresh crunch.

The star of the show is the creamy, tangy dressing made with peanut butter, sesame dressing and sweet chili sauce. Topped with crispy wonton strips, every bite delivers a delightful mix of textures and flavors. Ready in just 20 minutes, it’s perfect for a quick weeknight dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Five-Spice PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steak dry with paper towels. Season all over with a drizzle of oil, five-spice powder, salt and pepper.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
3. While the steak cooks, trim and thinly slice the radishes.
4. In a medium bowl, whisk together peanut butter, sesame dressing, sweet chili sauce, rice wine vinegar, ponzu sauce and 2 teaspoons of water until smooth.
5. In a large bowl, toss together mixed greens, coleslaw mix, sliced radishes and as much dressing as desired.
6. Slice the rested steak against the grain. Divide the salad among plates, top with sliced steak and garnish with wonton strips. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or even chicken breast. Adjust cooking time as needed.

What can I use instead of ponzu sauce?

A mix of soy sauce and fresh lime juice (2:1 ratio) works as a substitute.

How do I store leftovers?

Store the dressing and salad separately in airtight containers in the fridge for up to 2 days. Add wonton strips just before serving to keep them crispy.