SERVES 4
This pungent, tangy and remarkably fresh salad makes a delicious and filling meal!
INGREDIENTS
FOR THE MARINADE:
1 ½ lbs/680 g flank steak
⅓ cup/80 ml coconut aminos
2 tbsp/30 ml lime juice
1 tbsp/15 g fresh ginger, minced
2 garlic cloves, crushed
½ tsp sea salt
FOR THE DRESSING:
3 tbsp/45 ml fresh lime juice
1 tbsp/15 ml fish sauce
1 tbsp/15 ml sesame oil (unrefined, expeller- or cold-pressed)
1 tbsp/15 ml coconut aminos
2 tsp/10 g fresh ginger, minced
1 clove garlic, minced
1 Thai hot pepper, minced
1 tsp/7 g raw honey
1 cup/130 g red onion, thinly sliced filtered water
2 tbsp/30 ml expeller-pressed coconut oil
1 cup/160 g cucumber, peeled, sliced and halved
1 cup/160 g cherry tomatoes, halved
¼ cup/7 g fresh basil leaves, julienned
½ cup/15 g fresh cilantro leaves
COOKING INSTRUCTIONS
Cut beef into pieces about 1 ½ inches/4 cm long and ½ inch/1 cm wide. Combine beef marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator for at least 2 hours, up to overnight.
Whisk together dressing ingredients and set aside. Cover red onion with filtered water and let sit for 10 minutes to take out the bite. Remove steak from marinade; discard marinade. Heat coconut oil in large skillet over medium-high heat until hot. Add beef and stir-fry for 5 minutes, until it is lightly cooked through. If the pan is not large enough, do this in batches. Let the beef rest for 5–10 minutes and allow to cool. Toss onions, cucumber, tomatoes and dressing in a bowl. Mix to combine. Fold in basil and cilantro. Top with beef and serve.
