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asian summer salad with marinated steak

Asian Summer Salad with Marinated Steak

Servings 4
Author Maryanne Cabrera


Steak Marinade:

  • 1 teaspoon cornstarch
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon fish sauce*
  • 2 Tablespoon light soy sauce


  • 1 1/2 pound New York strip steak (rib eye or fillet also work), sliced 1/4" thick stripes against the grain
  • 2 Tablespoon peanut oil, or vegetable oil
  • 1 medium onion, sliced into half moons
  • 4 garlic cloves, minced

Salad Dressing:

  • 4 Tablespoon fresh squeezed lime juice
  • 1 Tablespoon rice vinegar
  • 3 Tablespoon granulated sugar
  • 2/3 cup lukewarm water
  • 5 Tablespoon fish sauce*
  • 1 teaspoon chili garlic sauce, optional, or more to taste

Other Components:

  • 7 oz fresh arugula
  • 2 Persian cucumbers, sliced into quarters (or 1 English cucumber)
  • 1 cup cherry tomatoes, halved
  • 2 ears cooked corn, kernels separated
  • fresh mint leaves, torn, as needed
  • lime wedges, as needed


Steak Marinade:

  1. In a shallow bowl, whisk together cornstarch, sugar, salt, black pepper, fish sauce, and sauce sauce.

  2. Coat sliced steak in marinade. Cover with plastic wrap and let rest while you prepare the rest of the ingredients.


  1. In a large skillet, heat 1 tablespoon of oil. Add sliced onions. Let cook over medium-high heat for about a minute. Add minced garlic and toss to combine. Let cook for 30-45 seconds until garlic is fragrant. Remove onions and garlic and place in a clean plate.

  2. Add another tablespoon of oil. Add sliced beef in a single layer around hot skillet. Let cook for about 60-90 seconds and then flip beef to cook the other side. If necessary, cook the beef in batches if skillet is not large enough.

  3. Before beef to thoroughly cooked, add onions and garlic back to skillet. Cook until beef is done and onions have softened and cooked.

Salad Dressing:

  1. In a small bowl, whisk together lime juice, rice vinegar, sugar, and water. Allow sugar to dissolve. Add fish sauce and stir to combine. Cover with plastic wrap and let rest while preparing the rest of the ingredients. Add chili garlic sauce option when serving.


  1. In a large bowl, toss arugula and torn mint leaves with a 2-3 tablespoons of prepared salad dressing. Do not drench arugula, just add enough dressing to lightly coat and flavor the arugula.

  2. Divide seasoned arugula among bowls. Add cucumbers, tomatoes, and corn to bowl.

  3. Divide cooked beef and onions among bowls. Serve with lime wedges and additional toppings if desired. Serve with additional dressing. Allow diners to toss and dress their salad with more dressing as desired.

Recipe Notes

*I prefer to use Viet Huong's Three Crabs fish sauce