Description
This CrockPot Thai Steak Salad is a vibrant and flavorful meal combining tender slow-cooked beef with a tangy, slightly sweet Thai-inspired sauce. Served over fresh shredded cabbage, mixed greens, and topped with ripe mangos, cilantro, and crunchy peanuts, this salad offers a beautiful balance of textures and tastes perfect for a refreshing yet satisfying dish.
Ingredients
Scale
Sauce and Beef
- 1/4 cup soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 pound stew beef, cut into 2-inch pieces or boneless beef chuck steak
- 1/4 cup hoisin sauce
- 2 tablespoons creamy peanut butter
- 1/2 cup water
- 1 tablespoon fresh ginger, roughly chopped
- 1 tablespoon tomato paste or ketchup
- 2 teaspoons fresh lime juice
- 1 teaspoon sugar
- 2 cloves garlic (additional)
- 1/2 teaspoon Sriracha sauce or other hot sauce
Salad
- 1/2 head savoy cabbage, shredded or any cabbage
- 1 (5-ounce) bag romaine with red cabbage and carrots or any mixed greens
- 1 cup cilantro, roughly chopped
- 1/2 cup peanuts, chopped
- 2 mangos, peeled and sliced
- Fresh lime wedges for serving
Instructions
- Prepare the sauce and beef: In the CrockPot, combine the soy sauce, honey, minced garlic, hoisin sauce, peanut butter, water, chopped ginger, tomato paste or ketchup, lime juice, sugar, additional garlic cloves, and Sriracha sauce. Stir to mix all ingredients evenly.
- Add the beef to the CrockPot: Place the stew beef or chuck steak pieces into the sauce mixture in the CrockPot. Stir to coat the beef well with the sauce.
- Slow cook the beef: Cover the CrockPot and cook on low for about 3 hours (180 minutes) until the beef is tender and flavorful.
- Prepare the salad base: While the beef is cooking, shred the savoy cabbage and place it in a large salad bowl. Add the mixed greens, roughly chopped cilantro, and chopped peanuts.
- Assemble the salad: Once the beef is cooked, shred or slice it as desired and add it on top of the salad base. Add sliced mangos and fresh lime wedges to the plate.
- Serve: Toss the salad lightly before serving to combine all ingredients and enjoy the perfect balance of savory, sweet, and tangy flavors in every bite.
Notes
- You can substitute stew beef with boneless beef chuck steak based on availability.
- If you prefer spicier salad, increase the amount of Sriracha sauce accordingly.
- Using fresh lime juice is key for authentic tangy flavor.
- To make it gluten-free, substitute soy sauce with tamari sauce.
- Peanuts provide a crunchy texture, but can be omitted or replaced with cashews for different nut preferences.
