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Thai Beef Salad – paleo recipe
Stav Kogan

Thai Beef Salad

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Prep Time 45 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) skirt or flank steak
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, halved lengthwise and thinly sliced
  • ½ red onion, thinly sliced
  • 1 red chili pepper, seeds removed, thinly sliced
  • A bunch each of fresh cilantro, basil and mint, chopped
  • 2 tbsp toasted almonds or hazelnuts, chopped
  • 1 tbsp fish sauce
  • 1 ½ tablespoons lime juice
  • 1 tsp grated fresh ginger
  • 1 ½ tablespoons coconut palm sugar, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce (optional)

Method
 

  1. Put dressing ingredients together.
  2. Place steak into a food storage bag, pour in half the dressing, seal and make sure that the steak is well coated.
  3. Refrigerate for at least ½ hour. If storing for longer, turn the bag occasionally.
  4. Meanwhile, prepare the vegetables, herbs and nuts and assemble them in a salad bowl.
  5. Pour in the remaining dressing and toss salad.
  6. Remove marinated steak. Depending on the thickness and your preference, broil the steak for 3-5 minutes, turn and broil for another 3-5 minutes.
  7. Remove and cover with foil.
  8. Let stand for 10 minutes.
  9. Slice steak thinly.
  10. Place on top of salad and serve.

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