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Thai-Style Beef Salad with Two Cabbages and Julienned Carrots

Thai-Style Beef Salad with Two Cabbages and Julienned Carrots

  • Prep Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4


  • One 1 3/4-pound flank steak
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Vietnamese fish sauce (nuoc nam), or to taste
  • 1/2 cup plus 2 tablespoons freshly squeezed lime juice, or to taste
  • 1/2 cup thinly sliced green onion tops
  • 1/2 cup thinly sliced shallots
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint
  • 1 tablespoon plus 1 teaspoon sugar
  • 2 teaspoon crushed red pepper
  • 4 cups thinly sliced napa cabbage
  • 2 cups thinly sliced red cabbage
  • 2 medium carrots, finely julienned
  • 1 cucumber, peeled, halved lengthwise and thinly sliced on the diagonal
  • 2 tablespoons crushed roasted peanuts, for garnish


  • Season flank steak on both sides with kosher salt and freshly ground black pepper. In a bowl, whisk olive oil, Worcestershire, fish sauce, lime juice, green onions, shallots, cilantro, mint, sugar, and crushed red pepper. Place steak in a gallon-size resealable plastic bag with half the marinade and seal bag. Marinate in refrigerator for at least 1 hour and up to 4 hours.

  • Preheat a grill or broiler to medium-high.

  • Remove steak from marinade; discard marinade. Grill or broil steak for 3 to 4 minutes on each side for medium-rare. Remove from grill and let rest 10 minutes. Thinly slice steak against the grain, reserving any accumulated juices.

  • In another mixing bowl, combine cabbages, carrots, and cucumber with remaining marinade. Toss well and arrange on a platter. Arrange steak slices on top of cabbage. Garnish with crushed peanuts and serve immediately.

Recipe Details