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Thai Beef and Spinach Salad

  • Yield: 12 cups 1x




  • 1/2 cup unsweetened pineapple or orange juice
  • 2 tbs hot mustard
  • 1 1/2 tbs kecap manis or sweet soy sauce
  • 1/4 tsp Sriracha sauce
  • 12 oz flank steak (all fat removed)


  • 4 cups baby spinach
  • 1 1/2 cups mung bean sprouts
  • 1 cup bok choy or napa cabbage (thinly sliced)
  • 1 large red bell pepper (cut into julienne strips)
  • 1 small can bamboo shoots (cut into strips)
  • 4 ea scallions (thinly sliced)



  1. Mix all ingredients in a small bowl or bottle until well mixed.
  2. Place meat in a resealable plastic bag, add marinade, seal tightly and shake to coat.
  3. Place in the refrigerator for several hours or overnight.


  1. In a large bowl, combine the spinach, bean sprouts, cabbage, pepper, bamboo shoots, and scallions.
  2. Lightly season with salt and pepper.
  3. In a broiler or grill, place the steak on the pan.
  4. Broil or grill for 5-6 minutes on each side or until the meat is done.
  5. Remove, allow to rest for 1-2 minutes, then cut into strips and place on top of the salad.
  6. Add a dressing of choice (we like sesame garlic vinaigrette).


Source: Main Course Salads

  • Category: Main Dish
  • Cuisine: Asian


  • Serving Size: 3 cups
  • Calories: 199
  • Fat: 6397 g
  • Carbohydrates: 12.49 g
  • Protein: 23.41 g
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