Steak and Ramen Salad with Peanut Dressing

HEY HI HOW YA DOIN'?

Want a big bite of this pretty, colorful tasty salad? I would love some. This salad is fresh, filling, and full of bold flavors.

I'm not sure if I've mentioned this before, but I am 100% obsessed with peanut butter. I could eat peanut butter with any meal, any time. One of my current obsessions is fresh spring rolls with spicy peanut dipping sauces. This salad is a bit of a spin on a deconstructed spring roll.

Crispy crunchy romaine lettuce, purple cabbage, cucumbers, edamame, carrots and celery are an essential place to start. Juicy grilled steak gives this salad some oomph. Sesame peanut dressing is the grand finale - creamy with a little bit of tang and spice. This is the dressing to end all dressings. In fact, this salad is so delicious and wholesome, you won't even feel like you're having a salad. Yes, it is THAT satisfying!

OH did I mention that we are going to crumble up a bit of uncooked ramen noodles and sprinkle them on top of the salad? Well, we are. And it's fantastic.

P.S. Sorry about the quality of these photos. I really wanted to share this recipe with you but my good camera's battery was exhausted! These are straight from my iPhone. This meal is worth it though - trust me!

Asian Steak Tip Salad

HAPPY MONDAY, BLOG-WORLD!

I realize that was way too enthusiastic for Monday morning. I'm sorry for that. I hope it helped brighten your day at least.

I hope it brightens your day like this Asian Steak Tip Salad brightened my day. It's crunchy and salty and just everything a salad should be!

This salad is a total flavor punch, which is so incredible considering it is low carb. And if you're looking to put a fancy dinner on the table in no time at all, then this meal is for you!

I start by marinating my steak tips in a mixture of sesame oil, white vinegar, dijon mustard, canola oil, hoisin sauce, Worcestershire sauce and some salt and pepper. I had some time on my hands and allowed the steak to marinate for a number of hours -- but just about 30 minutes in the fridge should be good!

When it's almost dinner time, heat up a little bit of oil in a searing hot pan. Brown the steak on all sides until desired degree of doneness. Set aside to cool.

Next, we need to gather up our veggies. I really wanted a lot of crunch in this salad because I feel like really crunchy vegetables pair well with the strong sesame, soy, ginger, lime-ness of the dressing (details coming soon).

Romaine lettuce, shredded.

Red and green cabbage, sliced thin. (P.S. need a time saver? Grab some coleslaw mix from the grocery store!)

Cucumber, peeled into ribbons. Why? Because it's pretty and fun to eat!

Sorry for yelling.

Celery, sliced thin.

Layer all your veggies together on a nice, big serving platter and arrange your browned steak tips on top. Garnish with toasted sliced almonds and chopped green onion.

When it comes to the vinaigrette, I must insist that you put down the store bought bottle and gather up the following ingredients (most likely in your pantry):

Minced ginger. Soy sauce. Fresh lime juice. White vinegar. Olive oil.  Salt and pepper. Garlic powder.

Shake it up. Dress up your salad. And totally enjoy!