Bitchin' Thai Beef Salad

Serves: 1-2
Prep Time: 20min (plus marinating)

Cook Time: 10 min
Calories: ~500 per bowl

Is it a salad? Is it a bowl? It’s both, and it’s Bitchin’! Thin-sliced marinated Thai beef, crisp cabbage, quick-pickled veggies, and fresh herbs all tossed together and drizzled with fiery Sriracha Bitchin’ Sauce. Pair it with a cold Mosel Riesling and you’re living right!

Ingredients

For the bowl	-
1/3 lb	Marinated Thai Beef
1 cup	Cabbage, thinly sliced (red, green, or both!)
1/4 cup	Bean Sprouts
1 cup	Fresh Roll Veggies
1	Lime, juiced
1 tbsp	Soy Sauce
1 tbsp	Fresh Mint, chiffonade
1 tbsp	Thai basil,chiffonade
1 tbsp	Fresh Cilantro, chopped
1/2 small	Shallot, sliced into rings
1 tsp	Thai Chili, sliced (optional for heat)
1/4 cup	Sriracha Bitchin' Sauce
For the marinate	-
3-4 lb	Flank Steak
3 cloves	Garlic, minced
1/2 cup	Soy Sauce
2 tbsp	Fish Sauce
1/4 cup	Coconut Sugar
1 tbsp	Roasted Chili Paste
2 tbsp	Grapeseed Oil
1	Lime, juiced
fresh roll pickled veggies	-
1	Carrot, juliennedd
1/2	English Cucumber, julienned
1	Yellow Bell Pepper, julienned
1/2 cup	Rice Vinegar
1 tsp	Salt
1 tsp	Sugar

Method

For the Marinade:

Add all marinade ingredients and steak to a large zip-top bag. Refrigerate for at least 1 hour or overnight for maximum flavor.

For the Pickled Veggies:

Place all julienned veggies in a shallow bowl. Pour vinegar over, sprinkle with salt and sugar, toss lightly, and let sit to pickle while you prepare everything else.

For the Bowl:

1. Prep your beef:
Marinate your beef ahead of time and grill or pan-sear to medium rare. Let rest, then slice thinly against the grain at a slight angle.

2. Pickle the veg:
Make your quick pickled veggies and let them sit while you prep the rest.

3. Build the base:
In a bowl, add sliced cabbage and bean sprouts to one side. Drizzle with fresh lime juice and soy sauce, then layer the shallot rings on top.

4. Add the color:
Add your quick pickled veggies next to the cabbage.

5. Bring the heat:
Roll your mint, basil, and cilantro leaves into a tight bundle and slice thin (chiffonade). Fluff them up.

6. Beef it up:
Place sliced beef over the cabbage and drizzle generously with Sriracha Bitchin’ Sauce. Top with 2 tablespoons of the fresh herbs.

7. Finish strong:
Scatter remaining herbs and Thai chili slices over the whole bowl. Add another squeeze of Sriracha Bitchin’ Sauce if you love the heat!

Pair with a crisp glass of Mosel Riesling—cheers to a Bitchin’ Thai feast!

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