Recipe for beef salad – asian-style cabbage salad with striploin steak
This beef salad is something I make when I want a meal that feels a little indulgent but still comes together quickly. It’s an Asian-inspired cabbage salad topped with seared striploin, built around contrast rather than complexity. Crisp vegetables, warm beef, and a straightforward dressing that ties everything together.
Cabbage forms the base and gives the salad structure and bite. Red cabbage and kale work well together and can handle both dressing and warm meat without wilting. Corn adds a subtle sweetness, and scallions keep the overall flavor fresh and clean.
The dressing leans Asian in style. It brings salt, acidity, and richness without overpowering the vegetables or the beef. The goal is balance, not intensity.
I start by rendering the fat cap in a smoking hot pan. Once the fat has melted and coated the surface, I sear the striploin in its own rendered fat. I flip the steak every minute until it reaches the right internal temperature. After that, I let it rest for 10 minutes before slicing it thinly against the grain. That is what keeps it juicy and tender. Laid over the cold salad, the warm beef adds weight and depth without making the dish heavy.
Peanuts on top add crunch and a bit of richness. Overall, this is a quick, satisfying meal that works well on a weeknight when you want something that feels a little more special without becoming complicated.
FAQ
Can I use a different cut instead of striploin?
Yes. Ribeye is also an excellent choice and will give even more richness because of its higher fat content. Tenderloin can be used as well, but it is leaner and less forgiving over high heat.
Why render the fat cap first?
Rendering the fat cap gives you cooking fat in the pan and builds flavor before you sear the rest of the steak.
Why flip the steak every minute?
Frequent flipping helps the steak cook evenly and keeps it juicy.
How long should the steak rest?
About 10 minutes. Resting allows the juices to redistribute before slicing.
Can the salad be prepped ahead of time?
The vegetables and dressing can be prepared in advance, but the steak should be cooked and sliced just before serving.
Beef Salad – Asian-Style Cabbage Salad with Striploin Steak
Equipment
- 1 large pan for cooking steak
- 1 large bowl for mixing salad
Ingredients
- 400 grams Striploin steak
- 300 grams Red cabbage thinly sliced
- 100 grams Kale stems removed, thinly sliced
- 100 grams Carrot coarsely grated
- 150 grams Cucumber cut into long strips
- 200 grams Corn kernels cut off the cob
- 40 grams Scallions thinly sliced
Dressing
- 30 grams Sesame oil
- 30 grams Sweet chili sauce
- 20 grams Fish sauce
- 20 grams Soy sauce
- 20 grams Lime juice
- 10 grams Sesame seeds
Topping
- 50 grams Roasted peanuts
- 8 grams Fine salt
- 2 grams Black pepper
Instructions
- Season the striploin steak evenly with fine salt and black pepper.
- Stand the steak fat-side down in a very hot pan and sear the fat cap until it renders and turns deep golden brown.
- Lay the steak flat and cook it in the rendered fat, flipping every 1 minute for even cooking.
- Continue flipping every minute until the steak reaches an internal temperature of 53°C (127°F).
- Remove the steak from the pan and let it rest for 10 minutes.
- Thinly slice the red cabbage. Remove the tough stems from the kale and slice it thinly.
- Coarsely grate the carrot, cut the cucumber into long strips, cut the kernels off the cob, and thinly slice the scallions.
- In a large bowl, whisk together the sesame oil, sweet chili sauce, fish sauce, soy sauce, lime juice, and sesame seeds.
- Add the cabbage, kale, carrot, cucumber, corn, and scallions and toss well to coat.
- Divide the salad among serving bowls.
- Slice the striploin steak thinly against the grain and arrange it over the salad. Finish with the roasted peanuts.
- Serve immediately.