Thai Beef Salad
Sweet, savory, and full of umami, this beef salad is well balanced with fresh herbs and lime.
Servings 2
Calories 471kcal
Ingredients
Dressing
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice fresh squeezed
- 3 tablespoons avocado or olive oil
- 2 tablespoons gluten-free soy sauce or 4 tablespoons coconut aminos
- 1/2 tablespoon monk fruit granulated, omit if using coconut aminos
- 1/2 tablespoon fish sauce optional
- 1 teaspoon toasted sesame oil
- 1 clove garlic minced
- 2 tablespoons ginger freshly grated
Salad:
- 2/3 pound flank steak
- avocado oil
- 3 cups butter lettuce torn
- 1/2 English cucumber unpeeled and sliced thin
- 1 shallot sliced as thin as possible (I used a mandolin), optional
- a handful of fresh basil leaves thinly shred them if they are large
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1 small hot red pepper thinly sliced, seeds included, optional, omit for nightshade-free
Instructions
- Combine dressing ingredients in a small bowl and set aside.
- Heat a skillet or grill pan over high heat until hot. Season the steak with salt and pepper then coat it lightly with oil before placing it on the pan or grill. Cook For about 3-5 minutes per side for a rare center, or until cooked to your liking. Then remove from heat and tent with foil to rest the steak for 10 minutes. Then slice it thinly against the grain in 1/4 inch thick slices.
- Combine the sliced steak with the dressing. Add shallots.
- Spoon the meat over top of salad greens, reserving any remaining dressing and garnish with the fresh herbs, and peppers, if using. Drizzle whole salad with any reserved dressing.
Notes
Nutrition without shallot: Calories: 462 cal, Carbs: 10g, Fiber: 2g, Fat: 31g, Protein: 37g
Nutrition
Calories: 471kcal | Carbohydrates: 12g | Protein: 37g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 1451mg | Potassium: 966mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3072IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 4mg