Thai Beef Salad Named Jack

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“After visiting a restaurant in Buffalo on a recent trip, I came home with an addiction for this salad. After several tries. I'm close to the original and wanted to share! I just can't wait another year before I have this salad again! Enjoy!”

Ingredients Nutrition

  • 2 tablespoons korean teriyaki stir-fry sauce
  • 1 12 teaspoons raw sugar
  • 1 lime, juice of
  • 2 tablespoons mangoes, cut into small pieces
  • 2 tablespoons raw cashews
  • 12 teaspoon crushed red pepper flakes
  • 12 teaspoon cilantro
  • 1 cup Chinese cabbage
  • 14 cup purple onion, sliced thin
  • 1 cup romaine lettuce or 1 cup other mixed greens
  • 1 cup chinese noodles (like ramen noodles (available in the less fat version in the Asian section of your food market)
  • 12 sirloin strip steak (this dish doesn't really even need the meat, the rest is so good you don't even miss it! Lean chicke)


  1. Put crushed red pepper and cilantro in to a small bowl and crush. In your serving bowl, mix Korean teriyaki sauce, sugar, and lime juice.
  2. Cook the steak/meat if used to your liking. (On the grill is best!).
  3. Boil water to a rolling boil and add the Chinese noodles. Cook for 3 minutes, picking apart with a fork while they are cooking. Check for tenderness, strain and rinse with cold water. Rinse the cooking pan with cold water, then return the noodles to the pan and toss with 1 teaspoon sesame seed oil so the noodles don't stick together. (Leave out this step for low fat recipes).
  4. Cut up Chinese cabbage into small pieces, and add with mixed greens to the serving dish. Toss with the "dressing" mixture.
  5. Slice steak thin, and place it on top of your tossed greens. Sprinkle chopped mango, chopped cashews and purple onion slices. Place cooked Chinese noodles on top of everything. or to the side to be creative.
  6. The great thing about this dish is you can add things you like and take away those you don't! Ideas to add: Watercress, baby corn, tomatoes, avocado, mung bean sprouts, red pepper slices.

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