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5 from 1 vote

Asian Beef with Shaved Fennel and Herb Salad

Bright and punchy flavors make this a delicious and easy Asian-inspired meal. This is best marinated overnight for a juicy, flavorful and umami filled steak. You can also skip the marinating step altogether and simply pan-sear a steak with salt alone. You can prep the salad and sauce a day ahead as well and then just sear the steak before serving.
Course Main Course
Cuisine Asian
Keyword asian, beef, bell pepper, cilantro, dairy-free, dinner, egg-free, fennel, low fat, lunch, main, nut-free, salad, steak
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 day 40 minutes
Servings 2
Calories 299kcal
Author Jenny Ross

Ingredients

Steak

  • 12 ounces top sirloin baseball cuts 2 6-ounce steaks or 2 filet mignon
  • 1 tablespoon shiitake powder optional
  • 1 tablespoon coconut aminos optional

Dressing and Steak Sauce

  • 2 tablespoons coconut aminos
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 Thai chili minced (use a small sweet red pepper or 1/4 small red bell pepper if you prefer a sauce with no heat)
  • 1/2 shallot minced
  • 1 garlic clove minced
  • 1 tablespoon cilantro minced
  • 2-4 drops stevia glycerite to taste, optional

Salad

  • 1 large fennel bulb or 2 small bulbs, sliced as thin as possible (I like to do this on a mandolin but a sharp knife will work as well)
  • 1 small sweet red pepper or 1/4 red bell pepper, sliced as thin as possible (I like to do this on a mandolin but a sharp knife will work as well)
  • 1/2 cup cilantro leaves
  • 1/4 cup basil leaves optional
  • 1/8 cup mint leaves optional

Instructions

  • If marinating the steaks, combine all ingredients and let rest overnight, refrigerated. Dry thoroughly before searing.
  • Combine the dressing ingredients and set aside. Likewise, combine the salad ingredients and set aside.
  • Heat a cast iron pan over high heat and add the oil. Set the steaks onto the oiled pan and sear for about 3-4 minutes per side, or until cooked to your desired doneness. Let rest for 5 minutes before serving.
  • While steak rests, toss the salad with half the dressing. Slice the steak, lay over top of the salad, and then drizzle with remaining dressing.

Notes

You can add all vegetables for the dressing to a food processor or blender and pulse to mine to make this easier and faster.
Protein:Energy Quotient [calories]: 2.18

Nutrition

Calories: 299kcal | Carbohydrates: 18g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 100mg | Sodium: 1375mg | Potassium: 1209mg | Fiber: 5g | Sugar: 6g | Vitamin A: 886IU | Vitamin C: 39mg | Calcium: 109mg | Iron: 4mg