Thai Steak Salad with Crispy Rice and Peanuts

This Thai-inspired salad is a flavor explosion. Tender bavette steak is seared to perfection, sliced and served over a bed of mixed greens with crispy fried rice, charred scallions and juicy tomatoes. A sweet-spicy-tangy dressing ties everything together, while toasted peanuts add a satisfying crunch.

Perfect for a quick yet impressive dinner, this dish balances heat, sweetness and acidity. The crispy rice adds an unexpected texture that makes every bite exciting. Ready in about 40 minutes, it’s a restaurant-quality meal you can make at home.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place peanuts in a large dry pan over medium-high heat. Cook, stirring, until golden and fragrant, 2-4 minutes. Transfer to a small bowl. Wipe out pan. When cool, roughly chop peanuts.
2. Wash and dry produce. Trim scallions; thinly slice green parts and keep white parts whole. Quarter lime. Halve tomatoes.
3. Pat steak dry with paper towels. Season with half the garlic powder (all for 4 servings), salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add steak and scallion whites. Cook until scallions are charred and steak is cooked to your liking, 5-7 minutes per side. Transfer steak to a cutting board to rest at least 5 minutes. Thinly slice against the grain. Cut scallion whites into 1-inch pieces. Toss steak and scallions in a medium bowl with half the chili sauce and juice from one lime wedge. Set aside.
4. In a small bowl, whisk together vinegar, remaining chili sauce, olive oil, juice from one lime wedge and chili flakes to taste. Massage rice pouch to break up grains; microwave until warm, about 90 seconds. Carefully open.
5. Heat a drizzle of oil in the pan over medium heat. Add rice in a single layer; season with salt. Cook undisturbed until golden and crispy on bottom, 3-5 minutes. Flip and cook, stirring, until crispy all over, 1-2 minutes more.
6. In a large bowl, toss mixed greens, tomatoes, crispy rice and half the peanuts with dressing to taste. Season with salt and pepper.
7. Divide salad among bowls. Top with steak and scallion whites. Garnish with scallion greens and remaining peanuts. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I make this dish vegetarian?

Skip the steak and add extra crispy rice or tofu. Use a vegetarian-friendly chili sauce.

Can I prepare the crispy rice ahead of time?

Yes, fry the rice and store it in an airtight container. Reheat in a pan to re-crisp before serving.