Thai Beef and Pea Shoot Salad

Total Time
19 min
6 min
13 min


uncooked lean trimmed sirloin beef

1 pound(s), (1 inch thick)

table salt

¾ tsp

packed light brown sugar

2 Tbsp


2 Tbsp

rice vinegar

1 Tbsp

fish sauce

1 tsp

fresh lime juice

2 Tbsp, juice of 1 lime

lime zest

2 tsp, zest of 1 lime

uncooked carrot(s)

1 medium, seeded and cut into julienne strips


1 small, (about 2-oz.), seeded and cut into matchstick strips

uncooked jicama

¼ small, cut into julienne strips (about 2 ounces)

uncooked pea shoots

1 cup(s)


½ cup(s), leaves

cooking spray

1 spray(s)


  1. Sprinkle steak with ½ teaspoon salt. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
  2. Meanwhile, to make salad, whisk together brown sugar, water, vinegar, fish sauce, lime zest and juice, and remaining ¼ teaspoon salt in large bowl. Add carrot, cucumber, jicama, pea shoots, and cilantro and toss to coat well.
  3. Cut steak across grain into 12 slices. Serve steak with salad.
  4. Serving size: 3 slices steak and 1½ cups salad


Pea shoots are the tender leaves of the pea plant. They add fresh flavor and texture to any salad. If you can’t find them, substitute mixed baby greens or baby spinach in this salad.

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